02 June, 2011
Shredded Beef Enchiladas
1/4 C. Water
1-1/2 C. Beef Broth
3 Tbsp. Red Wine Vinegar
2 Tbsp. Chili Powder
1 Tbsp. Ground Cumin
1 Lrg. Onion, chopped
2 (4oz.) can Chopped Green Chile Peppers
1 Tbsp. All-purpose Flour
2 C. Sour Cream
3 C. Shredded Monterey Jack Cheese, divided
1 C. Oil for frying
20 (6-inch) Corn Tortillas
Place roast in a large saucepan that has a tight fitting lid. Pour water, cover and simmer on low for 30 minutes. Increase heat to med/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and cumin. Cover tightly and reduce heat to low. Simmer for 1-1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let it cool to room temperature.
In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chiles. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups monterey cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
Preheat oven to 375 degrees. Spread 4 Tbsp of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one for two 8x11 inch baking dish. Repeat for each tortilla. Continue until your are out of the filling. Sprinkle with remaining monterey jack cheese.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
Only prepare the shredded beef and sauce portion. Freeze and lable in a freezer ziploc bag. Store up to 4 Months.
Do the last few steps when preparing to serve the thawed shredded beef.
*This was a recipe from AllRecipes.Com by Christy Campbell