Not Your Mothers Shredded Beef Enchiladas Recipes

Steps:

• One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
• Make the enchiladas:.
• Preheat oven to 350 degrees F.
• Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
• Heat the black beans in another saucepan.
• Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
• Cover the pans with foil and bake for 15 minutes. Serve immediately.

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:

• 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:

• Brown roast on all sides in saucepan. Place roast in slow cooker.
• Add remaining ingredients except tortillas, cheese and sauce.
• Cover. Cook on High 4-5 hours.
• Shred meat with fork and return to slow cooker.
• warm tortillas in oven, heat enchilada sauce.
• fill each tortilla with 3/4 cup beef mixture and 1/2 cup cheese.
• roll and serve with sauce.

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.