Authentic Shredded Beef Enchiladas Recipe

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.

Rating: 5/5(493)
Total Time: 2 hrs 15 mins
Category: Mexican Recipes
Calories: 577 per serving

See Also: Traditional mexican beef enchiladas recipe Preview /  Show details

Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. …

Rating: 5/5(2)
Total Time: 1 hr 15 mins
Category: Mexican
Calories: 1615 per serving
1. In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
2. In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
3. Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
4. Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.

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Instructions. Preheat the oven to 350. Season the roast with salt and dredge in flour. In a dutch oven, brown in olive oil on all sides. Add hot water and cook, in the oven, for …

Rating: 5/5(1)
Total Time: 3 hrs 30 mins
Servings: 15
Calories: 403 per serving
1. Preheat the oven to 350. Season the roast with salt and dredge in flour. In a dutch oven, brown in olive oil on all sides.
2. Add hot water and cook, in the oven, for 3 hours until meat almost falls apart.
3. Transfer meat to a large bowl and shred with two forks. Discard any fatty pieces.
4. Add 1 1/2 cups enchiladas sauce, 2 cups of shredded cheese and black olives into the mixture.

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Shred the beef. Place shredded beef back into saucepan with all the juices and cool to room temperature. In a large skillet, saute onion util soft. …

Rating: 5/5(6)
Total Time: 2 hrs 15 mins
Category: Mexican
Calories: 894 per serving
1. Place roast in a large saucepan with a tight-fitting lid. Cover roast with water and simmer on low for 30 minutes. Increase heat to medium/high and brown roast on all sides. Once the water has boiled away and the roast is browned, add beef broth, vinegar, chili powder and cumin. Cover tightly, reduce heat to low and simmer for 1 1/2 to 2 hours or until beef falls apart. Shred the beef. Place shredded beef back into saucepan with all the juices and cool to room temperature.
2. In a large skillet, saute onion util soft. Mix in flour and green chilies. Stir for 2 minutes to cook off the flour taste. Stir in sour cream and 2 cups of the Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is melted and mixed thoroughly. Set aside and let cool.
3. In a large heavy skillet, heat the olive oil. Fry the tortillas in the hot oil for 30 seconds on each side. Drain on paper towels.
4. Preheat oven to 375 degrees. Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with the same amount of the beef mixture (yes, this will be juicy and messy). Roll up and place seam side down in baking dish. Repeat for each tortilla, until you are out of filling. Sprinkle with remaining Monterey Jack cheese.

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Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for …

Servings: 6
Total Time: 1 hr 20 mins
Category: Mexican
Calories: 1615 per serving
1. In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
2. In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
3. Continue to whisk as the mixture begins to lightly brown, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
4. Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.

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Instructions. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt. Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, …

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Make the shredded beef. Preheat the oven to 275°F (135°C). Sprinkle the roast with salt and pepper. In a large ovenproof pot with a tight-fitting lid, heat the bacon drippings, lard, or vegetable oil over medium heat, add the meat, and brown on …

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Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, if needed. Preheat oven to 350 degrees F. Pour ½ cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and shredded cheese. Roll up and place in the pan, seam-side down.

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For this red enchiladas recipe, I recommend using this shredded beef recipe or this shredded chicken tinga recipe for the filling. Use veggies instead of meat for the filling as a vegetarian option. If you prefer a more veggie-based filling, I recommend making some creamy potatoes with poblano peppers or some nopales a la Mexicana .

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Beef Enchiladas with tender shredded beef, melted cheese, and smothered in red sauce are easy to make with this delicious dinner recipe!. This tasty Mexican meal is made with Instant Pot Shredded beef that is flavorful and tender. Plus, after years of making homemade enchiladas, I've discovered how to make them super easy to roll while still tasting …

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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.

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Add a splash of the sauce to a plate and dredge a tortilla in it. Flip the tortilla and add some of the shredded beef, cheese, and raw onion. Roll tight and add to a baking dish. And now drench the enchiladas in your extra sauce! Add a layer of cheese and bake for 10 minutes or so, or until the cheese is melted.

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Mexican Shredded Beef Enchiladas Fantastical Sharing of Recipes. sour cream, white vinegar, lime juice, cumin, chopped cilantro and 27 more.

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No frying shells, etc. for this recipe! STEP 1: Mix enchilada sauce, sour cream, cream of mushroom soup, and seasonings together. Set half of it aside. STEP 2: Add shredded beef and half of the cheese. Stir. STEP 3: Fill shells with beef mixture. Roll. STEP 4: Pour extra creamy sauce over the enchiladas.

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What you need for Beef Enchiladas. Here’s what goes in my beef enchiladas. Just a note on a few of the ingredients: Refried beans – the “secret ingredient” that really fills out the beef mixture so you can big, plump, generously stuffed enchiladas that are nice and juicy. I use this in my Chicken Enchiladas too – works a treat!. Black beans – to fill it out a bit and …

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Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes. Step 3. Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of

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Using a slotted spoon to help drain the grease, add a scoop of hot ground beef to the sauce-covered tortilla. Spread the beef across the center of the tortilla and grab the end of the tortilla to roll it. Bring one end over the meat, about 3/4 of the …

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Frequently Asked Questions

How do you make shredded beef for enchiladas?

Steps

  1. Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
  2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. ...
  3. Spread 1/2 cup of the enchilada sauce evenly in baking dish. ...
  4. Bake 20 to 25 minutes or until hot and bubbly. ...

How to make authentic beef enchiladas?

Authentic mexican burrito recipe beef. Then, add the beef mixture along with a generous smear of. Beef burrito is my favorite mexican dish paired with spicy margarita drink. In a frying pan over medium high heat, brown the ground beef and onion. Cook and stir the beef and onions until evenly browned and onion begins to soften.

How to make spicy shredded beef?

Instructions

  • Mix salt, onion powder and chili powder. Evenly sprinkle it over the roast.
  • Heat a large dutch oven to a medium-high heat. ...
  • Reduce the heat to medium and add tomato paste. ...
  • Remove roast from pot and use two forks to shred meat. ...
  • Add canola oil to a medium, shallow skillet. ...
  • Spoon beef into tortillas and serve with shredded cheese, tomatoes and cilantro.

Where can i find a good beef enchilada recipe?

Directions:

  • Preheat oven to 375 degrees F. ...
  • Heat olive oil in a saucepan over medium high heat. ...
  • In a large bowl, combine beef, corn, beans, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
  • To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. ...
  • Place into oven and bake until bubbly, about 20 minutes.

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