SHREDDED BEEF ENCHILADAS

By Jaxson

Ingredients

• 3 PDS BEEF CHUCK ROAST
• 1/4 CUP WATER
• 1 1/2 CUPS BEEF BROTH
• 3 T RED WINE VINEGAR
• 3 T CHILI POWDER
• 1 T GROUND CUMIN
• 1 LARGE ONION
• 2 (4OZ) CANS CHOPPED GREEN CHILE PEPPERS
• 1 T ALL PURPOSE FLOUR
• 2 CUPS SOUR CREAM
• 3 CUPS SHREDDED MONTERREY JACK CHEESE
• 1 CUP OIL FOR FRYING
• 20 CORN TORTILLAS

Preparation

Step 1

PLACE ROAST IN SAUCEPAN. POUR IN WATER, COVER, AND SIMMER ON LOW FOR 30 MINUTES. INCREASE HEAT TO MEDIUM HIGH. ONCE WATER HAS BOILED AWAY, POUR IN THE BEEF BROTH, VINEGAR, CHILI POWDER, AND CUMIN. COVER TIGHTLY AND REDUCE HEAT TO LOW. SIMMER 1 1/2-2 HOURS OR UNTIL BEEF FALLS APART. SHRED BEEF USING 2 FORKS. PLACE ROAST BACK INTO SAUCEPAN WITH JUICES AND LET COOL 2 ROOM TEMPERATURE. IN A LARGE SKILLET SAUTE ONIONS UNTIL JUST SOFT NOT BROWNED. MIX IN FLOUR AND GREEN CHILIES. STIR CONSTANTLY FOR 2 MINUTES TO COOK THE FLOUR FLAVOR OUR. STIR IN SOUR CREAM AND 2 CUPS OF MONTERREY JACK CHEESE. COOK ON LOW 10 MINUTES STIRRING OFTEN UNTIL CHEESE IS MELTED AND MIXED. SET ASIDE AND LET COOL. IN LARGE SKILLET HEAT OIL. USING TONGS DIP TORTILLAS. DRAIN ON PAPER TOWELS PREHEAT OVEN TO 375 SPREAD 4 T SOUR CREAM MIXTURE DOWN THE CENTER OF TORTILLA. TOP WITH SAME AMOUNT OF BEEF. ROLL UP AND PLACE SIDE DOWN IN A 8X11 BAKING DISH. CONTINUE UNTIL YOU ARE OUT OF MIXTURE. SPRINKLE WITH CHEESE. BAKE FOR 30 MINUTES OR UNTIL CHEESE IS MELTED.