Shredded Beef Enchiladas Recipe
Corn tortillas filled with shredded beef, sour cream, onion, green chilies, then covered with Monterey Jack cheese and baked. This recipe freezes well.
Oh my....this was absoultely DELICIOUS!!! I can't tell you Christy how much we enjoyed this meat. I used about 2-1/2 lbs of beef stew meat. I left out the water and mixed the beef broth, vinegar and spices in my crockpot and then added the beef. I let that cook on HIGH for about 8 hours. I chopped up 1 large white onion, 4 garlic cloves and a red bell pepper and sauteed it in a large pot until soft and then transfered the meat from the crockpot. I added a 4 oz can of chopped green chilies and turned the heat on med-hi and let most of the liquid boil off and ended up with the most tender and flavorful shredded beef I've ever made. I did have to add quite a bit of salt to achieve the right taste (we love salt). I skipped the sour cream and rather than making enchiladas, I let everyone assemble burritos with flour tortillas. I made my own pico de gallo to go along with this and grated some fresh pepper-jack cheese. I will definitley use this again and plan on passing this recipe along to others. Thank
Whether you feed a crowd or freeze some for later, these easy beef enchiladas with a little heat and a little sweet will be a new family favorite.
These easy enchiladas are stuffed with a savory filling of ground beef, Cheddar cheese, black beans, and black olives.
I'm actually cooking this now! and have a question- what are people usin for the red sauce that goes on top? Or is this recipe better with out? A few people mentioned it, and I didn't know if I should give it a try? Thanks for any feedback!
These tostadas de salpicon are made with shredded beef that is cooked in a savory broth with tomatoes, onion, lime juice, and serrano chiles.
Cream cheese is the unusual visitor to this enchilada recipe, adding a creamy component to a favorite Mexican standard.
The best Enchiladas recipe I have ever tried! Wonderful! To reduce effort, cook the pot roast in a crock pot for 4 hours on high with the beef broth, red wine vinegar, chili powder, and ground cumin as instructed (or cook about 2 to 2 1/2 hours on the stove top on low in a heavy covered pot until the roast is ready to fall apart). Skim fat from leftover broth because we want to take care of our hearts. Prepare as instructed in the original recipe.