The Whole Shredded Beef Enchiladas |
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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 10 |
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Ingredients:
1 (16 ounce) jar taco sauce |
1 cup cheddar cheese, shredded |
sour cream |
green onion, chopped fine |
2 1/2 lbs boneless beef chuck shoulder pot roast, cut into 8 pieces |
1 tablespoon peanut oil |
1/2 cup onion |
1 (4 ounce) can diced green chilies |
2 jalapeno peppers, seeded and chopped (for extra spice, do not remove seeds) |
1 garlic clove, pressed or minced |
1/2 cup beef broth |
1 1/2 teaspoons chili powder |
1/2 teaspoon ground cumin |
1/8 teaspoon salt |
1/8 teaspoon ground red pepper |
Directions:
1. Preheat oven to 375 degrees.
2. Spread about half the jar of taco sauce in the bottom of a 7 x 11 baking dish.
3. Divide the filling equally among the tortillas; roll up, placing seam side down, in the baking dish.
4. Top evenly with the remaining taco sauce and then with cheese. Bake for 20 minutes; garnish with sour cream and green onion.
5. MEXICAN POT ROAST Heat the oil in a Dutc h oven over medium heat; add the onion, chilies, jalapeqos, and garlic, stir frequently for about 2 minutes.
6. Add in the beef chunks and the broth; sprinkle the chunks with the chili powder, cumin, salt, and red pepper.
7. Reduce the heat to low and simmer, covered, 2 to 2 1/2 hours, until beef is tender.
8. Using two forks, shred the beef and allow the remaining juices to be absorbed into the meat. The filling should be MOIST.
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