Shredded Beef Enchiladas

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Servings: 4 cups Difficulty: Advanced
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Hearty beef enchiladas smothered in a creamy, tangy sour cream sauce and melted jack cheese
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Shredded Beef Enchiladas recipe image
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Shredded Beef Enchiladas

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 822

Description

These Shredded Beef Enchiladas offer a comforting, home-style twist on a Mexican classic. Instead of ground beef, we use slow-braised beef chuck, which becomes incredibly tender and shreddable after simmering in beef broth and spices. The rich, savory meat is paired with a velvety sour cream sauce infused with cumin and green chiles, creating a perfect balance of tangy and spicy flavors. Each tortilla is lightly fried for pliability before being rolled and baked until bubbly.

Directions

  1. Trim excess fat from the beef chuck and place it in a large 5- to 6-quart pan with 1/4 cup water.
  2. Cover and cook over medium heat for 30 minutes.
  3. Uncover and continue cooking, turning the meat occasionally, until the liquid evaporates and the beef is well-browned.
  4. In a bowl, whisk together red wine vinegar, beef broth, chili powder, and 1 teaspoon of cumin.
  5. Pour the vinegar mixture over the browned beef.
  6. Cover and simmer over medium-low heat until the beef is very tender and shreds easily, about 45-60 minutes.
  7. Remove beef from heat and let it cool slightly. Shred the beef using two forks and mix it back into the pan juices.
  8. In a large frying pan, heat 2 tablespoons of salad oil over medium heat.
  9. Add chopped onion, diced green chiles, and the remaining 1/2 teaspoon of cumin. Cook, stirring occasionally, until the onion is soft.
  10. Stir in the flour to coat the vegetables, then gradually blend in 1 cup of sour cream.
  11. Cook the sauce, stirring constantly, until it thickens and simmers.
  12. Remove the sauce from heat and stir in 1 cup of the shredded jack cheese until melted. Season with salt to taste and set aside.
  13. In a wide frying pan, heat 1/2 inch of oil over medium heat.
  14. When the oil is hot, add one corn tortilla at a time and fry for about 10 seconds per side, just until limp and pliable.
  15. Drain fried tortillas on paper towels and keep them warm.
  16. Spread approximately 1/3 cup of the sour cream sauce down the center of each tortilla.
  17. Top the sauce with 1/4 cup of the shredded beef mixture.
  18. Roll up the tortillas tightly to enclose the filling.
  19. Place the rolled enchiladas seam-side down in a 10x15-inch baking dish.
  20. Preheat oven to 375°F (190°C).
  21. Bake the enchiladas uncovered for 15-20 minutes, until heated through.
  22. Sprinkle the remaining 2 cups of jack cheese evenly over the top.
  23. Return to the oven for 5 minutes, or until the cheese is fully melted and bubbly.
  24. Serve immediately with additional sour cream if desired.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 822kcal
% Daily Value *
Total Fat 48.9 gg76%
Saturated Fat 19.2 gg96%
Cholesterol 247 mgmg83%
Sodium 402 mgmg17%
Total Carbohydrate 4.4 gg2%
Dietary Fiber 2.9 gg12%
Sugars 0.6 gg
Protein 83.7 gg168%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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