Authentic Shredded Beef Enchiladas Recipe

Listing Results Authentic Shredded Beef Enchiladas Recipe

WebPreheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top …

Rating: 5/5(504)
Total Time: 2 hrs 15 minsServings: 10Calories: 577 per serving1. Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
3. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
4. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.


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WebHow to make Beef Enchiladas: Season the roast on all sides with salt and pepper and place in the bottom of your slow cooker. …

Rating: 4.9/5(135)
Total Time: 8 hrs 20 minsCategory: Main CourseCalories: 371 per serving1. Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker.
2. Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.
3. Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove roast to a large plate and shred.
4. Pour the sauce from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, if needed.


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WebNet Carbs 9.6 g Fiber 3.5 g Total Carbs 13.2 g Protein 21.2 g Fats 36.3 g 454 cals Ingredients Create Shopping List Almond Flour 1 cup Baking Powder 1 teaspoon Raw …

Rating: 5/5(2)
Calories: 454 per servingTotal Time: 13 hrs 12 mins1. The day before you want to bake your enchiladas, make the Fathead Dough. In a mixing bowl, combine the almond flour and baking powder. Whisk an egg together and pour only half of it into the almond flour. Save the remaining half in your refrigerator for later. Set the bowl aside. In a pot over low heat, melt the mozzarella and cream cheese together until you have a smooth, creamy, melted cheese.
2. Let the melted cheese cool for 30 seconds off the stove. Then, mix the melted cheese into the almond flour bowl. Mix and knead the wet dough until all the yellow and white streaks are gone. Wrap the dough in plastic wrap and cool in your refrigerator overnight before continuing.
3. At least 4 hours before you want to bake the enchiladas, make the shredded beef in your crockpot or slow cooker. Prepare a portioned piece of meat at the correct weight listed by rubbing with the salt, pepper, onion powder, paprika, cumin, cayenne, and oregano. Heat the olive oil in a non-stick pan over high heat on the stove. Sear the beef on all sides to charred or blackened, if you prefer. Make sure the spices are seared into the meat. Then, transfer the seared beef to your crockpot.
4. Pour the apple cider vinegar into the crockpot and place crushed garlic cloves on the meat or inserted into incisions made in the meat. Cook either on high for 4 hours or low for 8 hours. Low and slow is always the preferred way to cook, but this can be completed in 4 hours. Once done cooking, use a pair of forks to shred the beef. Transfer the shredded beef to a container to cool down and rest.


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Web10 ounces mild red enchilada sauce 2 tablespoons sour cream 8 low carb tortillas 2 cups shredded Mexican blend cheese Instructions Preheat oven to 375 degrees. Lightly grease your baking …


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Web¾ cups shredded cheddar cheese Instructions Preheat oven to 350 degrees. Spray a 9" x 9" casserole dish with cooking spray and spread ¼ cup of the enchilada sauce on the bottom. Heat oil in a large …


See Also: Beef Recipes, Keto RecipesShow details

Web10 Mama Lupe's Low Carb Tortillas 1 pound sharp cheddar cheese, shredded For serving: Sour cream Fresh cilantro Scallions Corona Primer (2.9g of carbs) Instructions Heat 2 Tbsp. oil in a skillet over medium …


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