I only had low fat sour cream and it was fine. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Or is this recipe better with out? A few people mentioned it and I didn't know if I should give it a try? Dip each tortilla in the sauce and roll up with 2 tablespoons shredded beef and 1 Tablespoon … Guys. Nutrient information is not available for all ingredients. Both are delicious! These slow cooker beef enchiladas taste like heaven. I really liked these enchiladas. Robin's Shredded Beef Enchilada Just a Pinch. 10 corn tortillas. Use this tender shredded beef to make enchiladas. Place roast in a large saucepan that has a tight-fitting lid. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature. I made the beef in my crockpot and let it go all day. Anyway I poured the left over sauce on top and covered it with cheese. This easy shredded beef enchilada dinner is a whiz to throw together and you’ll love to make it ahead, too. 3/4 cup Stubbs Beef Marinade, divided. Prepare as instructed in the original recipe. Don’t walk, RUN to the store to get the ingredients. Oh my....this was absoultely DELICIOUS!!! This is also great with leftover chicken, shredded beef … Sour Cream Sauce. I will definitley use this again and plan on passing this recipe along to others. Percent Daily Values are based on a 2,000 calorie diet. This recipe costs $16.30 to make a pan full for the whole family. Topped off the last layer of tortillas with 2 Cups of cheese. I'm not sure how much and it wasn't the kind called for in the recipe. Shredded Beef Enchiladas. Pour desired amount of sauce over the enchiladas. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling. Simply put the beef, sauce and beef bouillon into the crockpot and cook on low for … Wonderful! See more ideas about shredded beef, mexican food recipes, beef recipes. The results will still be fantastic. 0 … 2 (4 ounce) cans chopped green chile peppers, 3 cups shredded Monterey Jack cheese, divided. Information is not currently available for this nutrient. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Instead of the oil I poured some sauce in the pan and covered both sides of the tortilla with the sauce. Ground Beef. Prepare as instructed in the original recipe. Top with sour cream and tomatoes if desired. Sprinkle with remaining Monterey Jack cheese. I used about 2-1/2 lbs of beef stew meat. Print this Recipe! I let that cook on HIGH for about 8 hours. First of all, after reading through the recipe I knew this would be dry without some kind of sauce, so I poured green enchilada sauce over them before topping with the cheese and baking. 1 ½ cups shredded beef (recipe in notes - can substitute with 1 pound of ground beef, cooked) Instructions Preheat oven to 375 degrees F. Pour enough of the enchilada sauce in a 9x13 … Season your 3lb beef chuck with salt on all sides and then dredge in flour. Top with about the same amount of beef. Living in SoCal we have a lot of great authentic restaurants to Add two eggs for 1.75. Slowly add beef roast and cook on high for 4-5 hours or low 6-8 hours. Congrats! Your daily values may be higher or lower depending on your calorie needs. Edited to add: I made this again. Shredded beef simmers in a homemade red enchilada sauce for ultimate flavor, then is mixed with jalapenos, cheese, and cilantro. I'm actually cooking this now! I really like the shredded beef even if I added a couple ingredients. It was a combination of grated mexican cheese mozarella and some irish cheese. These Shredded Beef Enchiladas make a perfect round two meal using leftover roast. cover with foil and bake for 25 minutes. Ranchero Sauce. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 1 4-oz can diced green chilies. Stir until mixed and pour over roast. Were talking L-O-V-E-S it! To reduce effort, cook the pot roast in a crock pot for 4 hours on high with the beef broth, red wine vinegar, chili powder, and ground cumin as instructed (or cook about 2 to 2 1/2 hours on the stove top on low in a heavy covered pot until the roast is ready to fall apart). Served with beans and rice or papas, lettuce and tomatoes. Cover tightly and reduce heat to low. Pour remaining sauce over top of enchiladas and sprinkle remaining cheese. 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