Creating memories in the kitchen...One meal at a time.

Tuesday, February 15, 2011

Jen's Shredded Beef Enchiladas

If you follow this blog you know we're huge fans of Mexican Food so when I heard my friend Jen had an enchilada recipe that used shredded beef I was totally on board.

Although you'll need to plan ahead (the beef needs to cook for 10-12 hours) your trusty crock pot will easily cook your roast while you sleep.

Filled with seasoned shredded beef, delicious spices and lots of cheese these enchiladas were delicious.  My youngest daughter was sitting at the counter stealing bites of meat as fast as she could and was quite upset when I cut off her supply. I can't wait to try the shredded beef in tacos, burritos, and taqutios.

*Plan ahead. The roast needs to cook for 11-12 hours*

Jen's Shredded Beef Enchiladas
adapted slightly from Jen Leach's recipe


2-3 lb. beef chuck roast

1 can beef broth

1 tsp. minced garlic

1 tbsp. Worcestershire sauce

1 8 oz. can tomato sauce (if  you use a 3 lb. roast you can add a little more if it seems too dry.)

3/4 tsp. paprika

3/4 tsp. oregano

1 1/2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. black pepper

1 generous spoon full of sour cream

8 oz. each  monterey jack and cheddar cheese, grated

1 large  can green enchilada sauce

12-18 flour tortillas



Salt and pepper the roast. Cook in crock pot with beef broth and garlic for 11-12 hrs. The longer it cooks the easier to shred. (You can do this overnight and just put shredded meat in the fridge until you're ready to make your enchiladas.)Put warm (or if cold warm it up) shredded beef in pan with worchestershire sauce, tomato sauce, paprika, oregano, chili powder, cumin, black pepper and sour cream until warm. Grease a 9 x 13 pan. Pour just enough enchilada sauce in the bottom to coat the bottom of pan. Fill each tortilla with meat mixture and cheese.Roll tortillas and place seam side down in pan.Pour remaining enchilada sauce to cover enchiladas and the sprinkle with remaining cheese. bake in 350 degree oven for 20 min. Serve with sour cream and salsa. Makes abt 18 enchiladas.


*The original recipe said it made 12 enchiladas but when I made them I got 18. (My roast was 3 lbs). I  also used more sauce (the original called for 10 oz. ) so just cover tortillas to your liking.

Posted by: Sallie
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