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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
3 pound beef chuck roast |
1/4 cup water |
1 1/2 cups beef broth |
3 tablespoons red wine vinegar |
2 tablespoons chili powder |
1 tablespoon ground cumin |
1 large onion, chopped |
8 ounces green chiles, chopped |
1 tablespoon all-purpose flour |
2 cups sour cream |
3 cups monterey jack cheese, shredded and divided |
1 cup oil for frying |
20 6 corn tortillas (i use flour tortillas & do not fry them) |
Directions:
1. Place chuck in large saucepan with tight-fitting lid.
2. Pour in water, cover and simmer on low for 30 minutes.
3. Increase heat to medium/high.
4. Once the water has boiled away, brown the roast on all sides.
5. Pour in beef broth, vinegar, chili powder and 1 tablespoon cumin.
6. Cover tightly, reduce heat to low and cook for 1 1/2 to 2 hours OR until beef falls apart.
7. Shred beef using two forks OR you fingers.
8. Place meat back into pan and allow to cool to room temperature.
9. In large skillet, saute the onion until just soft, not browned.
10. Mix in flour and green chiles.
11. Stir constantly for 2 minutes to cook out the flour taste.
12. Stir in sour cream and 2 cups of Jack cheese.
13. Cook on low heat for 10 minutes, stirring often, until cheese melts.
14. Cool.
15. In heavy skillet, heat oil and dip tortillas to warm them. Drain on toweling.
16. Preheat oven to 375 degrees F. (190 degrees C)
17. Spread 4 tablespoons sour cream mixture down center of each tortilla.
18. Top with same amount of beef.
19. Roll up and place seam-side down in 8x11 baking dish.
20. Sprinkle enchiladas with Jack cheese.
21. Bake for 30 minutes OR until cheese is melted and bubbly.
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