SHREDDED BEEF ENCHILADAS
Beef Enchiladas made with tender shredded beef cooked in a simple homemade enchilada sauce, then layered in tortillas and cheese to make delectable enchiladas.
Provided by Lauren Allen
Categories Main Course
Time 8h20m
Number Of Ingredients 13
Steps:
- Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker.
- Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.
- Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove roast to a large plate and shred.
- Pour the sauce from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, if needed.
- Preheat oven to 350 degrees F.
- Pour 1/2 cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and shredded cheese. Roll up and place in the pan, seam-side down.
- Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.
- Serve topped with optional garnishes of pico de gallo, sour cream, avocado, chopped cilantro or green onions and a side of Authentic Mexican Rice.
Nutrition Facts : Calories 371 kcal, Carbohydrate 22 g, Protein 26 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 83 mg, Sodium 736 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SHREDDED BEEF ENCHILADAS
This is a great (time-consuming, but worth it) recipe. I keep losing it so I thought I'd post it on the web. Enjoy.
Provided by Christy Campbell
Categories World Cuisine Recipes Latin American Mexican
Time 2h15m
Yield 10
Number Of Ingredients 13
Steps:
- Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of 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 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
- In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack 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 F (190 degrees C). Spread 4 tablespoons 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 or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you 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.
Nutrition Facts : Calories 576.9 calories, Carbohydrate 30.1 g, Cholesterol 112.3 mg, Fat 38 g, Fiber 4.4 g, Protein 30 g, SaturatedFat 18.6 g, Sodium 666.8 mg, Sugar 2.2 g
SHREDDED BEEF ENCHILADAS
A delishous enchilada recipe that takes a while to make, but well worth it. We usually make 2 platters of this, 1 plain enchilada and 1 "spicy". To split the recipe, after adding the diced chilis and taco seasoning, remove half the meat and doctor the rest up. 16 tortillas will fill a 9x13
Provided by Maggie
Categories Roast Beef
Time 2h9m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place roast in a crock pot and add 1 cup beef broth. Cook on low for 8 hours.
- Remove roast and let cool 1 hours.
- Preheat oven to 350.
- Grate cheese and slice olives while meat cools.
- Spray a 9x13 and lightly cover the bottom with enchilda sauce. Place remaining sauce in a pie plate.
- Place beef in a large skillet and heat on medium.
- Add chilis.
- Add taco seasoning and salsa/chili powder to taste (habanero chili powder is potent! Use sparingly).
- In a cassarole dish, microwave refried beans until hot.
- In a small skillet, heat vegetable oil over medium heat.
- Place tortillas in oil for 20 seconds and flip. This keeps them pliable and moist.
- Place cooked tortillas on papertowls to remove excess oil.
- Dredge cooked tortillas in the pie plate of sauce.
- Spread refried beans and meat down the middle of the tortilla. Sprinkle with cheese and add olives.
- Roll the tortilla over and place seam down in the 9x13. Repeat until the dish is full. (you can get 12 in a column and the remaining 4 can go lengh wise on the side).
- Cover enchiladas with second can of sauce and remaining in pie plate.
- Cover with remaining cheese and olives.
- Place in oven and cook for 45 minutes.
- Serve with remaining refied beans and spanish rice. You can garnish with sourcream and fresh guacamole if desired.
Nutrition Facts : Calories 575.5, Fat 36, SaturatedFat 5, Sodium 2607.3, Carbohydrate 55, Fiber 13.2, Sugar 11.3, Protein 12.1
SHREDDED BEEF ENCHILADAS
These are the best made with homemade tortillas and sauce; however will taste good with store bought as well. Everyone I've made these for always asks me when I am having them back for more. I hope you enjoy.
Provided by multitasker
Categories Easy
Time 11h
Yield 20 enchiladas, 10 serving(s)
Number Of Ingredients 10
Steps:
- Place the roast in your crock pot. Mix the tomatoes, green chilies and spices in a bowl. Stir until mixed and pour over roast. Let cook on low for 8-9 hours. When roast is done shred it with two forks to make shredded beef. Dip each tortilla in the sauce and roll up with 2 tablespoons shredded beef and 1 Tablespoon cheese. Place all enchiladas in two 9x13 pans. Pour remaining sauce over top of enchiladas and sprinkle remaining cheese. Bake in a preheated 350 degree oven about 15 Minutes or until cheese in melted. Top with sour cream and tomatoes if desired.
- Tip: If you don't have the tomatoes just use the equivelant in tomato juice, salsa, etc. The results will still be fantastic.
Nutrition Facts : Calories 509, Fat 18.1, SaturatedFat 8.2, Cholesterol 113.7, Sodium 1460.7, Carbohydrate 44.3, Fiber 4.8, Sugar 10.4, Protein 42.9
SHREDDED BEEF ENCHILADAS
Make and share this Shredded Beef Enchiladas recipe from Food.com.
Provided by tshull777
Categories Roast Beef
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Grill or sear the steak, then braise it with the liquid and spices at 300 degrees until it falls apart, about two hours. (If using smoked beef brisket, since it is pre-cooked, shred the meat then add liquid, spices and other sautéed ingredients, mixing well, then heat in 300 degree oven till heated through and liquid is absorbed. About 2 hours).
- Sauté the onions and garlic, add the meat and chiles, mix well. Heat the oil over medium heat, heat the tortillas in the oil, about 5 seconds on each side, but not until they are crisp.
- Roll some of the filling in each tortilla. Place in a greased pan, seam side down. Top with sauce and cheese, and bake at 375 degress until bubbly.
- Enchilada Sauce:.
- 5 Tbs. white flour.
- 5 Tbs. cold water.
- 1/3 teaspoons sugar.
- 1 pinch ground cinnamon (less than 1/16 tsp.).
- 3/4 teaspoons salt.
- 2 heaping teaspoons garlic powder (with no salt added).
- 1 teaspoons ground cumin.
- 4 Tbs Chili Powder.
- 2 cups chicken broth.
- makes about 2 cups.
- In a 2 quart sauce pan add the chicken broth, chili powder, cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate.
- any bitter taste from the chili powder).
- Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes. Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
- While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
- With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
- After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
- After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
- Turn off the heat, this enchilada sauce recipe is done.
- If you do not use the sauce right away, you will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
Nutrition Facts : Calories 697, Fat 24, SaturatedFat 8.8, Cholesterol 154.2, Sodium 1508.2, Carbohydrate 61.6, Fiber 11.5, Sugar 8.4, Protein 61
SHREDDED BEEF ENCHILADAS
I made this last night while using leftovers for dinner....everyone loved them, even my very picky son!
Provided by HolliAnna
Categories Roast Beef
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Grease baking dish with cooking spray.
- Shred and heat meat in skillet with small amount of water to moisten meat. Season if desired. (I used creole seasoning and some chopped onion).
- Place tortillas on microwave safe dish and microwave for 25-35 seconds.
- Placing even amount of meat and cheese in tortilla roll and place in grease baking dish.
- Combine soup and milk in med. bowl adding more milk if needed for thinner sauce. Pour sauce over tortillas.
- Cover and bake for 20 minutes.
- Serve with side of sour cream and salsa with some chips.
Nutrition Facts : Calories 598.9, Fat 23, SaturatedFat 10.3, Cholesterol 43.2, Sodium 1293.5, Carbohydrate 76.2, Fiber 4.3, Sugar 4.2, Protein 20.7
More about "shredded beef enchiladas recipes"
THE BEST SHREDDED BEEF ENCHILADAS RECIPE - SELF …
From selfproclaimedfoodie.com
5/5 (23)Total Time 40 minsCategory Main CourseCalories 437 per serving
- Preheat oven to 375 degrees F. Pour enough of the enchilada sauce in a 9x13 inch casserole dish to thinly coat the bottom of the dish.
- If needed, trim ends off of tortillas so that, when rolled, they will fit into the casserole dish. Fill each of the tortillas with a couple spoonfuls of meat (you want to divide the meat evenly between the 8 tortillas) as well as some cheese (you will want to reserve about half of the cheese for the top of the enchiladas).
BEST SHREDDED BEEF ENCHILADAS RECIPE-HOW TO MAKE …
From delish.com
5/5 (3)Category Dinner, Main DishServings 4Total Time 8 hrs 10 mins
- Pour 1 cup water into your slow cooker. Add beef roast, then sprinkle taco seasoning and chili powder over the beef.
- Stir together cornstarch and water until dissolved in a small bowl, then add to enchilada sauce and reduce heat to medium-low, stirring until thickened.
SHREDDED BEEF ENCHILADAS RECIPE (WITH VIDEO!)
From gonnawantseconds.com
SHREDDED BEEF ENCHILADAS - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
SHREDDED BEEF ENCHILADAS SUPREME RECIPE - {VIDEO!!!}
From thecookierookie.com
SHREDDED BEEF ENCHILADAS | VALERIE'S KITCHEN
From fromvalerieskitchen.com
5/5 (10)Total Time 45 minsCategory Main CourseCalories 402 per serving
SHREDDED BEEF ENCHILADAS MADE WITH LEFTOVER POT ROAST
From aboutamom.com
DELICOUSLY EASY BEEF ENCHILADAS! | ALLRECIPES
From allrecipes.com
SHREDDED BEEF ENCHILADAS (4 INGREDIENTS) - GARLIC & ZEST
From garlicandzest.com
33 EASY SHREDDED CHICKEN RECIPES - SAVORING THE GOOD®
From savoringthegood.com
10 BEST GROUND BEEF RECIPES | YUMMLY
From yummly.com
BEST SHREDDED BEEF ENCHILADAS RECIPE - GARLIC SALT & LIME
From garlicsaltandlime.com
SHREDDED BEEF ENCHILADAS — BRIAN LAGERSTROM
From brianlagerstrom.com
15 HOMEMADE BEEF ENCHILADAS - SELECTED RECIPES
From selectedrecipe.com
SHREDDED BEEF ENCHILADAS RECIPE • FOOD FOLKS AND FUN
From foodfolksandfun.net
BEEF ENCHILADAS WITH RICE RECIPE | SIDECHEF
From sidechef.com
SHREDDED BEEF GREEN CHILES ENCHILADAS | 24BITE® RECIPES
From 24bite.com
10 BEST MEXICAN SHREDDED BEEF ENCHILADAS RECIPES | YUMMLY
From yummly.com
SHREDDED BEEF ENCHILADAS – MYFAMILYS.RECIPES
From myfamilys.recipes
CREAMY CHICKEN ENCHILADA SOUP RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
MACRO FRIENDLY BEEF ENCHILADAS - THE KATHERINE CHRONICLES
From thekatherinechronicles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #main-dish #beef #dietary #low-calorie #low-carb #low-in-something #meat #roast-beef #steak #4-hours-or-less
You'll also love