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The Whole Shredded Beef Enchiladas

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READY IN:
2hrs 50mins
YIELD:
1 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Spread about half the jar of taco sauce in the bottom of a 7" x 11" baking dish.
  3. Divide the filling equally among the tortillas; roll up, placing seam side down, in the baking dish.
  4. Top evenly with the remaining taco sauce and then with cheese. Bake for 20 minutes; garnish with sour cream and green onion.
  5. MEXICAN POT ROAST Heat the oil in a Dutc h oven over medium heat; add the onion, chilies, jalapeqos, and garlic, stir frequently for about 2 minutes.
  6. Add in the beef chunks and the broth; sprinkle the chunks with the chili powder, cumin, salt, and red pepper.
  7. Reduce the heat to low and simmer, covered, 2 to 2 1/2 hours, until beef is tender.
  8. Using two forks, shred the beef and allow the remaining juices to be absorbed into the meat. The filling should be MOIST.

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