Shredded Beef Enchiladas

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.

Cooking Method: Baking, Frying, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 4

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.

Read it online: https://www.chefs-mate.com/recipe/shredded-beef-enchiladas/