Beef Enchiladas
"This recipe is made with a whole chuck roast tossed with onions then topped with a creamy, cheesy, green chile sauce that adds even more moisture to the beef. Shredded beef enchiladas start with tender pull-apart chuck roast with sliced onions and a green chile sour cream mixture snuggled inside soft tortillas. Beef enchiladas are a family-favorite casserole that even picky eaters reach for. This recipe is made with a whole chuck roast tossed with onions then topped with a creamy, cheesy, green chile sauce that adds even more moisture to the beef. "
Serves7
Cooking MethodOven
Cooking Vessel Size13x9 Baking Dish, Roasting Pan or Dutch Oven, Measuring Cups, Saucepan
Ingredients
- 3 pound Beef Brisket
- 4 teaspoon Chili Powder
- 1 tablespoon Ground Cumin
- 1 teaspoon Dried Oregano
- 2 Medium Onions
- 14 ounce Beef Broth
- 1 cup White Wine Vinegar
- 8 ounce Diced Green Chile Peppers
- 1 tablespoon All Purpose Flour
- 8 ounce Sour Cream
- 2 cup Shredded Monterey Jack Cheese
- 12 Flour Tortillas
- 1 cup Salsa Verde
-
Preheat oven to 325 F. Trim fat from meat. In a small bowl, combine 4 teaspoons of the chili powder, the cumin, and oregano.
-
Sprinkle spice mixture evenly over all sides of beef, rubbing it in with your fingers.
-
Visit https://amandascookin.com/shredded-beef-and-chile-enchiladas/ for full printable recipe.