Friday, January 15, 2016

Simply the Best Shredded Beef Enchiladas


While I have a very quick cheese enchilada recipe that I love, I was so tempted to make these Shredded Beef Enchiladas from Mrs. Happy Homemaker, who titled them as "The BEST EVER."


They lived up to the name, that is for sure. The homemade enchilada sauce was fantastic and the shredded beef was divine. An awesome meal, all in all. Enjoy!




Simply the Best Shredded Beef Enchiladas
Makes a 9x13-inch pan

Ingredients:
  • For the enchiladas:
  • 1 recipe Mexican Style Meat (recipe below)
  • 3-3.5 cups shredded Pepper Jack or Monterey Jack cheese
  • 10-12 flour tortillas, burrito size (I used a corn/flour blend of tortillas)
  • For the enchilada sauce:
  • 1 tablespoon olive oil
  • 1/2 cup minced onions
  • 3 cloves garlic, minced
  • 3 (8 oz) cans tomato sauce
  • 2 (4 oz) cans chopped green chiles
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • a few splashes of hot sauce to taste (optional)
Directions:
  1. Preheat your oven to 350-f degrees.
  2. For the enchilada sauce:
  3. Heat the olive oil in a saucepan. Saute the onions until soft & translucent. Add the garlic & saute for 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, & hot sauce (if using). Cook on medium/low heat for 10 minutes, stirring often.
  4. For the enchiladas:
  5. Pour a little bit of the enchilada sauce in the bottom of a 9x13 pan, just enough to cover the bottom. Lay out the flour tortillas & spoon in a few heaping spoonfuls of the Mexican Style Meat. Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking. Roll like a burrito & place in the baking dish. Repeat until all the tortillas are used.
  6. Cover completely with the remaining sauce. Sprinkle the remaining shredded cheese on top. Bake, uncovered, for 25-30 minutes.

Mexican Style Meat

Ingredients:
  • 4 pounds of beef, pork, or chicken (cheap cuts of meat work well for this)
  • good amount of salt & pepper to season meat with
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 (7 oz) cans diced green chile peppers, undrained
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons garlic powder
  • 1 (5 ounce) bottle hot pepper sauce (such as Frank's hot sauce or Cholula)
  • 1/4 cup of water
Directions:
  1. Trim the meat of any excess fat, and season well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the meat in the hot skillet, and sear it quickly on all sides.
  2. Transfer the meat to a slow cooker and top it with the chopped onion. Season with chopped green chiles, chili powder, cumin, garlic powder, & hot pepper sauce.
  3. Cover, and cook on low for 8 hours or until meat is tender & falling apart, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker (add more liquid if need be).
  4. Transfer the meat to a bowl and shred it using two forks. If the meat is too wet for your tastes, you can drain some of the liquid at this point. If you are going to freeze the meat you shouldn't drain any of the juices.

Recipe from Mrs. Happy Homemaker.

6 comments:

  1. These look amazingly good. Great for next family get-together. Thanks!

    ReplyDelete
  2. These sound amazing! And could truly make up for my lack of good Mexican restaurants around here.

    ReplyDelete

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