Shredded beef enchiladas

6 servings

Ingredients

Quantity Ingredient
2 pounds Boneless beef chuck
¼ cup Water
3 tablespoons Red wine vinegar
1½ cup Beef broth (canned is fine)
2 tablespoons Chili powder
1½ teaspoon Ground cumin
Salad oil
1 Small onion, chopped
2 cans Diced green chiles (7oz.)
1 tablespoon All purpose flour
2 cups Sour cream
3 cups Shredded jack cheese
Salt
12 Corn tortillas

Directions

Trim and discard most of fat from beef, the place in 5 to 6 qt. pan with water. Cover and cood over med. heat for 30 min. Uncover and cook, turning as needed, until liquid evaporates and meat is well browned.

In a bowl, combine vinegar, broth, chili powder and 1 tsp. of cumin; pour over meat. Continue cooking over med. heat until meat is very tender and apart easily. Let meat cool; shred and mix with pan juices.

In lge. fry pan, combine 2 tbs. oil, onion, chiles, and remaining ½ tsp. cumin. Cook over med heat, stirring occasionally, until onion is soft. Stir in flour; then blend in 1 cup of the sour cream an stir until simmering. Remove from heat and blend in 1 cup of the cheese.

Season to taste with salt. Set aside.

In wide frying pan, heat ½" oil over med. heat. When oil is hot, add 1 tortilla at a time and cook, turning once, just until limp (10 seconds max.) Drain on paper towels and keep warm. Spoon ⅓ cup sour cream sauce and ¼ cup shredded beef down center of each tortilla; roll to enclose. Set enchiladas, seam side down, in a 10 x 15 inch baking pan. Stop here if preparing for next day. Cover with plastic wrap and refrigerate.

Bake uncovered in 375 F. oven until hot in center. Sprinkle with remaining 2 cups cheese evenly on top. Return to oven until cheese is melted.

Use wide spatula to serve. Pass sour cream to spoon on individ.

servings.

Related recipes