Shredded Beef Enchilada Casserole Recipes

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.

Steps:

• In large frying pan or sauce pan, combine shredded beef, diced green chiles, half of the green enchilada sauce and full can of mushroom soup.
• Cook over medium heat until heated through
• Pour about 2 Tablespoons of remaining enchilada sauce in bottom of the casserole dish.
• Place 1 tortilla in casserole and cover with prepared sauce from pan.
• Sprinkle small layer of cheese over sauce.
• Place another tortilla over sauce and continue layering until last tortilla is on top.
• Pour remaining sauce over complete casserole and cover the top with remaining cheese.
• Cover and bake in 350 degree for about 30 minutes or until nice an bubbly .
• Let sit about 10 minutes to allow to set before serving.
• Top with sour cream if desired.

Steps:

• FOR BEEF Heat olive oil in a large skilled. Mix chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper. Rub spice mixture all over roast. Sear roast in the olive oil on all sides. Remove roast and place in crockpot. Saute green chiles and jalapeno for 1-2 minutes. Add beef broth and deglaze pan. Pour beef broth mixture over roast. Add beer. Cover and cook on low setting, 8-10 hours or until meat shreds easily. Remove roast from crock pot, trim fat, and shred. Refridgerate beef broth until fat floats to top. Skim fat, then add remaining beef broth mixture to shredded beef. FOR ENCHILADAS Preheat oven to 375 degrees. In a skillet, blend enchilada sauce with sour cream; heat until simmering. Remove from stove. Dip tortillas, one at a time, in sauce mixture. Set aside and let stand to soften. Add olive oil to a skillet over medium heat, add onions and sauté until golden brown. Add garlic and cook for 1-2 min. Add black beans to onion mixture. Salt to taste, then set aside. Lightly grease 9x13 casserole dish. Line bottom of pan with 6 tortillas. Layer 3 cups shredded beef mixture over tortillas. Pour black bean mixture over beef. Sprinkle 1.5 cups cheese over beans. Layer 6 remaining tortillas over top. Pour remaining enchilada sauce over tortillas. Top with remaining cheese. Bake, uncovered, 20-25 minutes.