Shredded Beef Enchiladas Recipes

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.

Steps:

• Combine soups, sour cream and Rotel tomatoes.
• Reserve 1 3/4 cup and set aside.
• To remaining sauce, add shredded beef and 1 cup cheddar cheese. Stir.
• Fill flour tortillas and put in greased casserole dish.
• Put 1/4 cup milk in the set aside sauce.
• Spoon extra sauce mixture over tortillas.
• Bake uncovered 20 minutes at 350 degrees.
• Top with remaining cheese and bake 10 more minutes.

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.

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.

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.