Shredded Beef & Cheese Enchiladas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 357.5
- Total Fat: 14.0 g
- Cholesterol: 60.2 mg
- Sodium: 920.4 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 2.6 g
- Protein: 24.3 g
View full nutritional breakdown of Shredded Beef & Cheese Enchiladas calories by ingredient
Introduction
Slow-simmered chuck roast shreds easily & adds moisture to the meat while removing fat. This recipe is a bit of work but is oh-so-good & a favorite in our house. Next time we'll try it with low fat cheese to cut some fat. Slow-simmered chuck roast shreds easily & adds moisture to the meat while removing fat. This recipe is a bit of work but is oh-so-good & a favorite in our house. Next time we'll try it with low fat cheese to cut some fat.Number of Servings: 8
Ingredients
-
1 1/2 lb chuck roast
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp black pepper
1 tsp cumin
2 tsp chili powder
1 tsp beef bouillon
1 tsp beef bouillon (sodium free)
1 tsp sugar
8 8in flour tortillas
1 cup shredded cheddar cheese
1 cup shredded jack cheese
1 pkg McCormick Enchilada Sauce Mix
1 8 oz can tomato sauce
2 cups water + enough to cover meat
Directions
In a 1-qt saucepan bring the 2 cups water to a simmer then add paprika, garlic powder, onion powder, oregano, black pepper,cumin, chili powder, beef bouillon & sugar. Whisk to incorporate all spices & break up any clumps.
Trim the roast of excess fat & cut into 2 or 3 large chunks. Immerse the meat in the water & top the pan off with enough water to cover the meat. Cover & simmer 1-2 hours or until meat is soft & shreds easily with a fork. Remove meat & shred on a plate - set aside.
Pour the meat liquid into a gravy separator & allow the fat to rise before returning the liquid to the pan (minus the fat).
Bring the liquid back to a simmer & add the Sauce Mix & tomato sauce. Allow sauce to thicken to desired consistency.
In a bowl add a ladle or 2 of sauce to the shredded meat & stir gently to coat.
Spray a 13x9 inch casserole dish with non-stick cooking spray & spread a ladle of sauce over the bottom.
To build enchiladas:
Add about 2oz meat & 1 tbs cheese shreds to each tortilla, roll lightly & place edge side down in pan to prevent unrolling. Continue until pan is full or you are out of filling - usually yields 8 enchiladas.
Pour remaining sauce evenly over enchiladas. Cover evenly with remaining cheese shreds.
Bake at 350 degrees for 20-30 minutes or until cheese is melted & sauce is bubbly.
*Makes 8 enchiladas or 4 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SLASKE2.
Trim the roast of excess fat & cut into 2 or 3 large chunks. Immerse the meat in the water & top the pan off with enough water to cover the meat. Cover & simmer 1-2 hours or until meat is soft & shreds easily with a fork. Remove meat & shred on a plate - set aside.
Pour the meat liquid into a gravy separator & allow the fat to rise before returning the liquid to the pan (minus the fat).
Bring the liquid back to a simmer & add the Sauce Mix & tomato sauce. Allow sauce to thicken to desired consistency.
In a bowl add a ladle or 2 of sauce to the shredded meat & stir gently to coat.
Spray a 13x9 inch casserole dish with non-stick cooking spray & spread a ladle of sauce over the bottom.
To build enchiladas:
Add about 2oz meat & 1 tbs cheese shreds to each tortilla, roll lightly & place edge side down in pan to prevent unrolling. Continue until pan is full or you are out of filling - usually yields 8 enchiladas.
Pour remaining sauce evenly over enchiladas. Cover evenly with remaining cheese shreds.
Bake at 350 degrees for 20-30 minutes or until cheese is melted & sauce is bubbly.
*Makes 8 enchiladas or 4 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SLASKE2.