Authentic Shredded Beef Enchiladas Recipe

Shredded Beef Enchiladas Tastes Better From Scratch

WEBAug 17, 2020 · Taste and add additional salt and pepper, or other seasonings, if needed. Preheat oven to 350 degrees F. Pour ½ cup of …

Rating: 5/5(354)
1. 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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Shredded Beef Enchiladas Valerie's Kitchen

WEBApr 27, 2022 · Preheat oven to 350 degrees F. Pour a thin layer of enchilada sauce into a 13- x 9-inch baking dish (about ½ to ¾ cup) and spread it out evenly over the bottom. …

Rating: 4.9/5(32)

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The BEST Shredded Beef Enchiladas Recipe Self Proclaimed Foodie

WEBFeb 24, 2019 · Cover rolled enchiladas with remaining sauce and top with remaining shredded cheese. Cover casserole dish with aluminum foil and …

Rating: 5/5(29)
1. Preheat oven to 375 degrees F. Pour enough of the enchilada sauce in a 9x13 inch casserole dish to thinly coat the bottom of the dish.
2. If needed, trim ends off of tortillas so that, when rolled, they will fit into the casserole dish. Fill each of the tortillas with a couple spoonfuls of meat (you want to divide the meat evenly between the 8 tortillas) as well as some cheese (you will want to reserve about half of the cheese for the top of the enchiladas).
3. Roll each enchilada and place seam side down in the casserole dish.
4. Cover rolled enchiladas with remaining sauce and top with remaining shredded cheese.

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Shredded Beef Enchiladas Brown Eyed Baker

WEBJul 19, 2023 · Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and shred the beef into …

Rating: 5/5(118)
1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
2. Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
3. Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.
4. Preheat oven to 350 degrees F.

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