Shredded Left of Beef Pot Roast Enchiladas
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03/11/2003
Very good recipe! Even my children liked it! I made the beef in my crockpot and permit it go all 24-hour interval. I used torn flour tortillas insteed if the corn tortillas and layered them in a 13x9 inch pan with i/2 the sour cream mixture, 1/ii the beefiness, some other layer of torn tortillas, and then repeated all layers. Topped off the terminal layer of tortillas with 2 Cups of cheese. The casserole approach saved time, and it was easier to dish upwardly smaller portions for the kids.
ten/30/2002
I can't count the number of times I've fabricated only the shredded beef portion (Pace 1) of this recipe -- it's wonderfully tasty! I add the onions and green peppers to the meat while it is simmering, together with an 8-ounce can of La Costena home way Mexican hot sauce for extra zest. I always double the quantities for the sauce, as well, considering the tortillas soak up so much - and the season is and so great, it'south good to have extra. Try keeping some extra shredded beefiness in the sauce in the freezer for final-minute dinners. What a fourth dimension-saver!
05/26/2006
I'k going to give this a four stars for the meat. I seared the roast in some bacon drippings on it's own. I also added i can Rotel cilantro/lime tomatoes and a couple of smoked Chipotle chilies to braising ingredients. Once tender, shredded and and then chopped coarsely. I didn't bother w/separate grn chili/sour crm/cheese sauce as I don't intendance for s.cream in the filling. Instead, I put the prepared beef in a bowl adding the grn chilies along with some of the cooking juice. At this point I store in fridge until next day. When I was ready to assemble I veered off from this recipe and finished upward in my ain way. I really like the shredded beefiness even if I added a couple ingredients. By cooking the meat a day alee, I find making any mode enchiladas that much easier.
01/21/2008
I'g actually cooking this now! and take a question- what are people usin for the red sauce that goes on top? Or is this recipe better with out? A few people mentioned it, and I didn't know if I should give it a endeavour? Thanks for any feedback!
01/03/2007
The best Enchiladas recipe I have ever tried! Wonderful! To reduce try, cook the pot roast in a crock pot for four hours on high with the beef goop, crimson wine vinegar, chili pulverization, and basis cumin as instructed (or melt well-nigh two to 2 i/2 hours on the stove top on low in a heavy covered pot until the roast is set to fall autonomously). Skim fat from leftover broth because we desire to have care of our hearts. Prepare as instructed in the original recipe.
05/12/2009
I agree with a number of other reviewers that while the meat itself is actually quite good - tender, juicy and flavorful, the enchiladas themselves were disappointing. I had college hopes for this than was delivered. First of all, after reading through the recipe I knew this would be dry without some kind of sauce, so I poured green enchilada sauce over them earlier topping with the cheese and baking. It helped somewhat, only this was all the same a mediocre dish, tasting more of the corn tortillas than anything else. (I've now adamant that flour tortillas are definitely better than corn tortillas!) I reviewer said it best when she said these were "edible and forgettable," and another who remarked that the meat was peachy...just non in these enchiladas.
04/10/2006
I really liked these enchiladas. I didn't notice them to be that time consuming, but I started with having some shredded beef and looking for a way to cook information technology, and then I didn't spend time on that. Next fourth dimension, I'll kickoff from the first because my meat was non prepared according to the recipe, and information technology sounds really adept! I changed a fewv things. I used non-fatty flour tortillas, as that'southward all I had. I didn't employ oil, but I made some enchilada sauce from this site chosen ten minute enchilada sauce. Instead of the oil, I poured some sauce in the pan and covered both sides of the tortilla with the sauce. Then I followed the recipe with the cheese sauce and the meat. I only had low fat sour foam, and it was fine. Besides, I didn't have any onions, so they were left out. Anyhow, I poured the left over sauce on top and covered it with cheese. I'yard not sure how much, and it wasn't the kind called for in the recipe. It was a combination of grated mexican cheese, mozarella, and some irish cheese. (Can you tell I was cleaning out the fridge?) Anyhow, it was absoultely great!!!!! Side by side fourth dimension, I'll store for the recipe and do it right. Edited to add: I made this again. I put all the ingredients for the beef in a crockpot for eight hours on low. The flavor of the meat is OUT OF THIS WORLD! I found myself eating the meat as I rolled the enchiladas and there is none left over! YUM! 1 more thing, I ran out of cheese sauce before I ran out of meat, so I would double the cheese sauce.
eleven/06/2003
Oh my....this was absoultely Delicious!!! I can't tell you Christy how much nosotros enjoyed this meat. I used about 2-1/ii lbs of beef stew meat. I left out the water and mixed the beef broth, vinegar and spices in my crockpot and so added the beef. I let that cook on HIGH for about 8 hours. I chopped up 1 large white onion, 4 garlic cloves and a crimson bell pepper and sauteed information technology in a large pot until soft and so transfered the meat from the crockpot. I added a iv oz can of chopped greenish chilies and turned the heat on med-hi and permit most of the liquid boil off and ended upwards with the most tender and flavorful shredded beef I've always made. I did have to add quite a bit of table salt to reach the right sense of taste (we love salt). I skipped the sour cream and rather than making enchiladas, I let everyone assemble burritos with flour tortillas. I made my own pico de gallo to become forth with this and grated some fresh pepper-jack cheese. I will definitley use this once again and programme on passing this recipe forth to others. Thanks a million!!!
05/07/2007
I made this for a party and everyone asked for the recipe. Delicious. I fabricated it exactly equally written except that I poured Red Enchilada Sauce (recipe on this site) over the top earlier sprinkling the cheese and broiled. A bit time consuming only worth the effort.
04/23/2004
EXCELLENT! This did take a little extra time, simply and then worth it! I added a footling ruby enchilada sauce over the height before putting in the oven. This recipe is worth making extra and freezing for later use. Cheers Christy!
10/xviii/2010
I cut this recipe in half, using a 1.5 pound roast that I bought on clearance. I braised the roast in hot oil on all sides, start rubbing the roast with garlic pulverisation, onion pulverisation, fresh basis pepper and sea salt. After braising, I put the roast in my crockpot over a layer of sliced yellow onions. I added the beef goop (I used Campbell's double-strength beef broth), the ruby wine vinegar, CALIFORNIA ground chili pulverisation (you get the flavor of the chili powder with half the heat) and the cumin. I also added a tablespoon of oregano. I cooked it on low all twenty-four hours until it was falling apart. When I made the sauce, I browned the onion with a mess of minced garlic in a tablespoon each of butter/EVOO, then added the flour. I did add more than spices to the sauce (a teaspoon each of cumin, coriander, paprika, oregano, california chili powder, onion powder, garlic powder) and I used reduced fat sour foam. I did non fry my corn tortillas, I just warmed them in a non-stick skillet and information technology worked only fine. I only used i half of a can of green chili peppers only because I was feeding kids and a whole can is merely likewise hot for them. I got 7 full "enchiladas" out of a one-half recipe. Right earlier baking, I sprinkled the top with fresh chopped cilantro. My boys INHALED this. They thought it was great, fifty-fifty my littlest! No leftovers. I remember it'south a good recipe every bit is but calculation the actress spices actually made it shine. NOTE: I saved the "juice" from the meat for taco soup I'll make at a afterward date.
03/05/2009
My husband HATES enchiladas. That existence said..I love them and wanted to make them again. This recipe does not disappoint. I made the beef the night before in my crockpot (I added some cayenne pepper to gustation) and used all of the liquids it calls for except for the water, and added a can of Rotel that contained tomatoes and chiles. I cooked it on high for nearly 6 hours then pulled the beef out and shredded it in a basin. I poured the extra liquid into a bowl for later on use. The next day I made the sour foam mixture (minus 1 can of chiles because I had some in the beef, and minus the flour - it didn't need it). I tried 1 corn tortilla dipped in oil and it was pretty gross looking so instead I heated 5 tortillas at a time in the microwave with a damp paper towel on elevation and 1 on the lesser to lock in moisture. They weren't mushy at all when the dish was done. I and then put the sour cream mixture down and placed the beefiness on peak. I wrapped them tightly and placed them into a baking dish. I didn't add enchilada sauce because it did not phone call for information technology. Instead, I used the reserved liquid and added a minor spoonful to the acme of each ane to prevent drying. I and then added the shredded cheese to the acme and baked. It took near 15-xx minutes and so brand sure you lot check them. These are fantabulous, even my picky husband loves them. I will be making these once more and again. I concord that this meat would exist excellent for tacos. If you really similar enchilada sauce it would be great with this recipe too.
01/15/2010
Excellent! A lot of fourth dimension to make, merely worth it. I fabricated a few changes, just doesn't everybody? Probably biggest alter was to melt the beef all twenty-four hours in a crock pot with a layer of sliced onions on the bottom and tin of Rotel poured on top. I then chopped those onions and added to the shredded beefiness mixture. Similar others, I also made the "X Minute Enchilada Sauce" to employ with this recipe. To cut down on the grease, I skipped frying the tortillas in oil. Instead, I dipped them in the enchilada sauce, coating both sides, earlier filling and rolling.
07/17/2012
I want to compliment Christy for submitting this superb recipe. We are Hispanic and although I have brand my enchiladas differently in the by, I take to admit that this recipe is superior to my own, and to all others I take tried! I programme to use this recipe from at present on, it was and so divine. I especially love the first role of the recipe for cooking the chuck roast. Pairing the meat with carmine wine vinegar, chili pulverization and cumin give it a delectable flavor. I plan on using this aforementioned method for other dishes, like burritos, in the future. I too used the food processor to shred the meat in finer, uniform shreds later it was cooked and cooled - it seemed to "stretch" the portion size. I used Mrs. Espy's Enchilada Sauce from this site to top the enchiladas, substituting chicken goop instead of water, and adding garlic pulverisation, a pinch of powdered coriander, and Mexican oregano to the enchilada sauce to requite it that accurate Southwest flavour. I sprinkled the remaining monterey jack cheese on peak of the sauce and baked as directed. I garnished with black olives and cilantr. Then colorful. Rave compliments from the whole family.
02/03/2010
I fabricated this last night for my wife. I have to say they were the all-time enchiladas Nosotros have ever eaten. I highly recommend this recipe.... I cant await to brand these for a large dinner party I will be a HERO. Thank you Christy youre the existent hero here.
01/17/2010
This recipe is delicious. I made the beef in the crock-pot. (eight hrs) I layered the ingredients rather than roll upward the tortillas. I made the beef portion once more for tacos two weeks later on, they were amazing.
11/10/2009
Yum delish. The cheese sauce inside is fabulous. I cooked the meat in the Red Enchilada sauce from this site. As well dipped the tortillas in hot oil for 30 seconds, and so in the enchilada sauce. When the tortillas fell autonomously, I abandoned the idea of beautiful rolled enchiladas and made chiliquilas instead. Hey, non a bad trade off! Perfect blend of spicy/cheese/creamy. This was FABULOUS! Amend than any other enchilada recipe I've made or made upward in the past thirty years. Did add virtually 1/2 loving cup of Velveeta to the sauce and quite a flake more cheese. Made a cheese only for my vegetarian son, strewing the layers with cheese. Corking, great, great.
06/06/2009
I gathered all of the ingredients to make this recipe exactly as listed. I placed the meat and spices in the crock pot until it came apart easily with a fork. I tasted the meat and it was very bland. I did not continue preparing the enchiladas because the meat did not sense of taste practiced. Information technology smelled really skilful but was flavorless.
01/09/2006
Oh my gosh! The all-time Enchilada recipe I have ever made! Had this for Christmas Dinner and permit me tell you lot, this is the most Accurate Mexican Beefiness Enchiladas I have ever eaten. The only affair I did dissimilar was I put my roast into the crock pot overnight and cooked it until information technology experience autonomously, then drained it and shredded the beefiness. By far the best Enchiladas I have ever eaten even in a eating house!!! Bravo Bravo Bravo!!!! My lifetime recipe hither! Cheers for the submitting of it!!
06/04/2006
I exercise know my Mexican food being from South Texas, and this recipe is definately a keeper. I have to agree with a prior annotate that it's okay to tweak a recipe, but to revamp the whole thing? Well, just come upward with your ain idea make information technology your way I say. I like the fact that there is no sauce on peak of these. Honestly, it doesn't need all the actress layers of flavor. The merely thing I inverse was I used only a couple of tablespoons of filling (instead of four) for 6 inch tortillas. Otherwise, information technology's too much to fold. Also, I just broiled them for 20 minutes, and the tortillas came out nicely golden brown and the cheese was perfectly melted on top without being stale out. Thank you for the recipe!
04/08/2015
This is a great recipe. I noticed that a lot of reviewers were making or buying enchilada sauce to smother these with. It isn't really necessary when all yous have to practice is drain and thicken the juices that were leftover from cooking the meat like you would for a thin gravy. I did stir in some other 1/ii teaspoon chili powder and one/2 teaspoon cumin to the sauce every bit I was thickening it and it was so much meliorate than a canned enchilada sauce.
01/eighteen/2009
I would give this x stars if I could... 5 for the beef itself, 5 for the cease upshot. Wow, what keen flavor. I've never fried my tortillas when making enchiladas at home merely to try to salvage some calories, but seriously, I will never do it any other way later on eating these. Absolutely succulent. The sour cream/cheese filling actually sealed the bargain. The simply things I changed were to omit the onions and I had to use flour tortillas equally my local store didn't take corn ones, oddly. I also topped with enchilada sauce before adding the cheese. Just perfect, I'll be making these (and the beefiness itself) often. Thank yous!
05/13/2009
Delicious meat for tacos, enichildadas or taco salads. Add a little brown sugar for the kids and it volition be gone before y'all can inquire for seconds!
01/16/2011
Made in crockpot, because dh didn't call back would fit in saucepan. Realized subsequently it prb could have. Didn't have enough flavor for me, possibly because I left liquid in. But kids loved it and ate it up. So will attempt over again, and specifically follow recipe.
06/sixteen/2011
The meat and cheese mixture is VERY good. I read some reviews and did the crockpot for eight hours with the goop, meat, cumin and chili powder. Information technology was wonderful. I only have it four starts because it Actually needs a red sauce. Volition make it over again for sure simply with sauce for certain next time.
xi/17/2010
My tip is I buy sirlion tip roast when it is a BOGO. I slow melt both roasts overnight in a simple beefiness broth until fall-apart tender. Freeze in freezer baggies for recipes merely like this 1. But add your seasonings. Big budget and fourth dimension saver. These enchiladas are wonderful!
05/02/2007
Yummy,I wish I could give this recipe v stars,but I fabricated changes to it as I figure these would have turned out too dry without sauce on top etc.I made 1/2 with corn and 1/2 with flour.I liked the taste of the corn ones better.The preparation was a breeze.I used chuck roast/pot roast.I followed the recipe on how to brown the meat and instead of letting the meat simmer for hours,I put it in the slow cooker in the morning.I used a cup of beef broth and half cup of canned French onion soup.I didn't have to shred it as it shred itself! it simply fell autonomously.I added green onions to the sour foam/cheese/onion mixture in improver to the regular onion.Then instead of using oil (yuck!)to dip the tortillas,I put greenish enchilada sauce on a dinner plate and passed the tortillas through information technology to moist them.I placed the tortillas right in the pan and filled them upwards ane by one in at that place and placed them seam downward. I drizzled ruby and green enchilada sauce over them (no too wet) just enough to cover and soften them up and so put a cup of cheese, sliced black olives and a few more greenish onions on top.I left the pan on the counter until I gather the ingredients to brand some some corn and cilantro rice to allow them to soften even more than equally I used corn tortillas.So I merely put these in the oven until hot and bubbly.I didn't leave it there for the whole 30 min. as these might have dry out.Even my picky son went back for secs.We really liked this dish!! I am getting hungry once again :) Thanks for sharing!
01/17/2010
This was really practiced the beef came out tender and was easy to shred. I did add together enchilada sauce to the top along with the shredded cheese.
06/22/2006
This was a actually practiced recipe. I made one batch exactly as the recipe states. On the next batch, I covered the top of the enchiladas with the remaining cheese mixture and added enchilada sauce. Very yummy! I think the next time we volition endeavour calculation tomatillo sauce instead of the enchilada sauce. Also, definitely melt the roast in a crock pot - the meat shreds itself! Thanks for the recipe!!
11/24/2011
First-class! I agree with Christy ~ "fourth dimension-consuming, but worth it" These had EXACTLY the flavour I was craving. Flavorful only not overpowering. The tortillas did not turn to mush similar they did with some other recipe I tried. Shredded beef makes ALL the departure compared to footing beef. I did employ mild cheddar instead of Monterrey Jack cheese considering that's what I had on hand. I'm sure they would have been fifty-fifty better with the jack cheese. Cheers for sharing a Keen recipe.
03/13/2003
We Dearest this recipe! Swell flavor and well worth the boosted kitchen time. Nosotros also utilized our crock pot as Tammy did and let the beef cook while at piece of work. Just fantastic! Wish I could give you more stars!!!!
ten/15/2006
This is the best recipe ever for shredded beefiness enchiladas! I'one thousand even going to melt and flavour my beef roasts this way in the future. Since I ran out of cheese, I poured the extra sauce over the enchiladas...Yummy!
08/03/2005
These were very good, but time consuming. I made the red enchilada sauce from this site to go with. I dipped my tortillas in the sauce instead of softening them in oil. Then I poured the remainder sauce all over the height of the enchiladas and sprinkled the cheese. I used a leftover brisket I had, shredded information technology and combined it with some basis beef. Will brand again!
12/30/2011
Not bad recipe. Successful on many occasions for me
06/05/2010
Very Good. The only thing I did differently was I used stew meat and browned it on all sides. After calculation all spices and liquid, I finished it off in the oven for two hours. Very tender and flavorful.
01/21/2007
These enchilada have been a striking at two big events. As a timesaver, I just throw the roast in a crockpot with broth and spices and I likewise add together one (7oz) tin can of chiles. By the time I get home the roast is done and I spend about an hr putting everything together.
02/twenty/2007
OH MY GOSH! Last week i was craving some bootleg enchiladas so i found this recipe. I made them just like the recipe says and !WoW! At that place Groovy! That was a calendar week ago and today (a week later) i am making them once again! I am going to kick them upwardly a lilliputian thou with simply a little more footing hot peppers. BUT I GOT TO TELL YA! THEY REALLY DON"T Demand A THING! there great just like the recipes says! Dang my mouth is watering :)....ya got ta endeavour em!
04/12/2012
My husband **RAVED** well-nigh these! He thought that they were restaurant-quality and then some. I made 2 changes: i) I cooked the meat in a pressure cooker (xx min, 15lbs pressure) and ii) I used sharp cheddar cheese as that is what we like. Cracking!
09/23/2009
Tin can't wait to make this again for my own family! I made this for my son's football coaches for a betwixt-practice-and-board meeting dinner, and they devoured information technology and raved how wonderful it was! I'd give it 5 stars, but for the fact that when I tried to fry the corn tortillas in oil for xxx seconds they became crispy. I learned rapidly you take to dip and flip them very quickly. Otherwise, excellent receipe!
06/09/2009
fantastic!! used my crockpot for the meat and used flour tortillas and reddish sauce. Everyone loved it! Even my picky stepdad!! Thanks! This will exist replacing all my other enchilada recipes!
09/23/2009
Graet alternative to basis beefiness and tasted cracking...I added cilantro and olives to the mixture and used enchilada sauce to coat the pan and acme put ontop. Making these for the 2d Oregon Duck game in a row...friends LOVED them concluding calendar week.
04/03/2006
This recipe was Bang-up...I bet it would be equally delicious with either craven or pork. My husband was thrilled, as he is quite picky!! Thank you.
04/22/2006
This was really practiced...a definite keeper! I ended up doing it quite unlike than instructed but withal used the same ingredients. I didnt take plenty tortillas and so I decided to only layer it all. I put the meat, liquids, seasonings and onion in the crockpot and cooked it all day. Then I shredded the meat in one case information technology cooled. I mixed together the meat, sour cream, shredded cheese, and chiles (omitted the flour). Sprayed the blistering dish with cooking spray and did a layer of tortillas (skipped the frying process) so the meat mixture and repeated. I poured a tin of enchilada sauce over it and baked for 30 minutes. My whole family loved it!
04/27/2011
These were very tasty. I used leftover roast, and then it didn't take as long to cook. We volition definately make these again, but will double the sauce it'southward cooked it and and then thicken information technology up, maybe add some tomato sauce to get the red sauce to go on summit.
08/12/2004
I give this recipe 5 stars just for the beef part, really good. I didn't treat the sourcream mixture that much, but my teens(and their friends)loved it. The whole pan disapeared in record time! I will definately make information technology again with just the beef mixture, information technology actually is good enough to stand up on information technology's own equally the filling. That way each person tin put sourcream on top if they want information technology. Thanks for a swell recipe.
05/17/2007
I have to say that these are by far the BEST enchiladas that I accept ever eaten... to include those I take eaten at authentic mexican restaraunts! My whole family unit devours them... including my SUPER picky hubby. I have to make an extra pan just and then I can have left-overs. I just made a couple of small changes/additions: Generally I love corn tortillas and prefer them, however, with this recipe they seem to somewhat overwhelm the taste of the ingredients. It may be considering I am pregnant and my tastes are a little skewed, but I tried using flour tortillas and much prefer them in this recipe. I also added chopped fresh tomatoes to the filling and topped the "Whole Enchilada" :0) with a little light-green enchilada sauce and fresh tomatoes. You only must try this recipe. Information technology and so incredibly piece of cake to make for the superior quality product you receive in render. I LOVE IT!
10/ten/2009
SUPERB! Everyone (did you hear me? I said EVERYONE) in the firm said this was a 5 star recipe! It was super easy and delicious... although I must admit, I had my doubts at first. My 16 year erstwhile fifty-fifty asked if she could make them again, past herself, the very next dark. I made mine with chicken, just did information technology exactly the same way equally the recipe calls for with beefiness.
01/10/2012
This was adept. I followed the directions pretty much to the letter. I poured a tin of red enchilada sauce over the top before I cooked information technology in the oven. The result was ok, I just feel like its missing something to give it that pop.
03/11/2012
Amazing enchiladas!!! Thanks for sharing!!!
01/16/2006
These were very good. I loved the meat, and thought the sauce was great. I smothered them with the Scarlet Sauce from this site. I am but giving this recipe iv stars because these enchiladas were a lot of work. Fortunately the recipe makes enough that I was able to divide it up into 3 portions, and have 2 pans in the freezer!
05/xix/2010
THe flavour of this meat was delicious! I did the roast in the crock pot and added 2 cloves of garlic in addition. I used flour tortillas instead of corn then I wouldn't accept to dip in oil. Family unit loved it, volition definately make again!
01/x/2010
This was soooo good! And, yes, information technology'south a fairly long fourth dimension from start to finish, but most of the time the roast is simmering in the pot and so information technology's not similar you are decorated preparing this dish for hours. The meat was amazing! And the sour cream/cheese mixture was delicious too. I did change it up a petty by using flour tortillas that I did not soften in the oil. I as well added a one-half tin of drained black beans to the cheese/ sour foam mix and I used a couple of cans of Enchilada sauce. I poured a little sauce in the bottom of the baking dish, and then added the enchiladas and so poured the remaining enchilada sauce over everything before topping with cheese. REALLY great recipe - equally expert or better than any enchilada/ burrito I've had in any Mexican eating house.
03/20/2012
My married man ranked this a 5 only, I overrule. LOL! Information technology was good and volition make again. Put chopped lettuce on the plate, added a couple enchiladas and topped with a fleck more than sour cream and chopped cilantro. He finally thought he was at a restaurant!
08/01/2006
This recipe need not be overly fourth dimension consuming. I use it for left over pot roast. Just add the h2o and spices to your leftover pot roast and simmer for an hour or so, and then brand as usual. Also, we use the uncooked flour tortillas (cook them first of course) and information technology makes this restaurant quality! My husband adores these and it's a great manner to apply upwards leftover roast.
04/07/2011
We liked this very much. I used a red enchilada sauce and baked them in the oven. They came out well. I had put all of the ingredients for the meat (chilies, meat, goop, etc) in the crock pot and just shredded the meat, refrigerated overnight and fabricated the adjacent day. Easy and skillful!
04/24/2009
Let me get-go say that the meat in this dish is DIVINE!!! I admittedly will use the meat portion of the recipe again and again (and not just for these enchiladas!). As for the sour cream cheese sauce, I was pleasantly surprised! I've kind of had "cherry sauce burnout" for some time. I have been trying to appease my family with dishes that they volition love without acid issues for myself. I had failed until I institute this recipe. Everyone...my husband, my mom, both girls (8 & ii) and myself LOVED these! I used flour instead of corn tortillas...everything else was the aforementioned. We will be having these over again, for sure!!! Thanks for posting!!!
10/01/2005
Very skillful! Cooked the beefiness with spices overnight in the crock pot, used flour tortillas, Sara's Red Enchilada sauce, and Pepper Jack Cheese for some extra 'heat'. I think they would take stale out pretty badly without the enchilada sauce.
05/27/2007
The only reason that I'grand giving them 2 stars instead of one is because the meat portion of this recipe is very tasty. I do not recommend this recipe equally written, merely the beef would be great in tacos. I think that I will try that adjacent time. This recipe makes WAY TOO MUCH CHEESE SAUCE! The taste of the chiles is overwhelming!
07/18/2011
I'm not a beefiness fan, but even I couldn't resist these. The beef was so tender and flavorful. I used them as a base in a different enchilada recipe, but the beef alone is worth five stars. My meat loving husband also raved about this meal.
07/25/2008
These were unbelievably good and worth the work! Used ho-hum cooker, broiled in two pans-i with just cheese, the other with red echilada sauce and cheese. Won't be dry if you use juice from meat. Merely baked 20 min. Thank you so much. Will use these for visitor and have copies ready!
eleven/29/2006
These Enchiladas Rock!!!
03/03/2012
This was a hit, but I had a hard time with the cook time of the meat. The 2 hours didn't cut it. I ended up eating something else that night, putting the whole cast iron pot with a giant clamper of meat in it in the oven on 200 all dark long. It was perfect in the forenoon! Also, I didn't have enough sour foam, so I subbed a can of cream of mushroom soup for 1/two of it. I too poured a tin can of enchilada sauce over for skillful measure. Everyone loved it...hubby, 5 year old, and grandma! :)
01/18/2009
Like other reviewers, I also only made the beef and it turned out great! Volition have to make enchiladas with this recipe soon!
08/24/2010
this was a pretty good recipe actually if y'all are a bit on the mild side of spices So I added a store bought package of taco seasoning and information technology turned out to be just the right corporeality of spice for us. In stead of cooking it all solar day long on the stove or in the slow cooker, I threw the meat and spices in the pressure cooker and information technology turned out extremely tender and delicious. I as well fabricated our ain enchilada sauce and topped it with the cheese. I really thought these were very good. this is definitely a keeper. thanks.
05/06/2006
Don't you hate it when people review a recipe, only to list the myriad ways they altered it? IMHO, that isn't reviewing the recipe at all. That said, the I change I made was to pour some red enchilada sauce (out of the can) on top of the enchiladas, then bake them. I also covered them, and baked them a little longer than 30 mins. For some reason, they were getting very dried-out looking (even though they were covered with sauce). The issue was fabulous. Cooking the meat this way means yous start earlier in the day - or the day earlier. However, you tin do all these steps at any time of the 24-hour interval. I really enjoyed that, and didn't discover information technology a liability. A previous reviewer suggested using the nutrient processor to shred the beef. Peachy thought. The hot oil method works well for making flexible corn tortillas. I didn't break a unmarried one. A wonderful recipe I will exist using hereafter.
06/27/2010
UNBELIEVABLE!! So delicious. I take never made Enchiladas before and I cannot believe how easy it was and how great they came out. Thanks for sharing such a terrific receipe
03/30/2004
This is very good. I topped information technology with the White Cheese Sauce from this site.
04/30/2009
This really took a long time to set and it just wasn't that great. Nosotros are from Texas and found it to exist "blah". Needed a "kick". My husband idea it needed carne asada sauce on elevation. I was bummed.
06/27/2010
This review is for the beefiness portion merely. I omitted the h2o and mixed all the other ingredients for the beef and cooked information technology all day in the crockpot. Information technology turned out really tasty and tender. We used information technology for shredded beefiness burritos, quesadillas and nachos.
02/27/2012
This ane is hard for me to charge per unit...as I requite the meat filling a 5and the rest a iii.....and then averages out to a 4. Will make the meat function over again though.I did it in the crock pot so it was non dry.It does not accept any enchilada sauce on it. The i I prefer from this site is Authentic Dried Chile-Pepito Enchilada Sauce
03/02/2010
I made these last dark and even though they weren't bad I was a petty disapointed. I followed the recipe and didnt' change anything. Next time I will definatly cook the meat in a slow cooker all twenty-four hours so it comes out a little softer. They likewise demand enchilada sauce on tiptop of them or something they were a fiddling plain.
06/27/2005
This recipe is so good, my family unit just loved information technology! It was a bit time-consuming. I'll most definately make it again. In fact, I'thou making it once again tomorrow. I put my roast, beefiness broth, vinegar, chili pulverization and cumin in the slow cooker and cooked it overnight and it was so tender and assembled the enchiladas the next twenty-four hours. Cheers-a-bunch for such a swell recipe!!
01/05/2010
SOOOO GOOD! I followed the recipe for the meat to the T and had to bat off the family while I shredded. Really yummy. We did decide against the sour foam/cheese sauce though, and merely stuck to cheese inside, enchilada sauce and more cheese on top. Couldn't bring myself to dip the tortillas in the oil, then I used other reviewers tips near using the enchilada sauce instead. Worked just fine. My hubby is latino, and nosotros grew up in Cali...so I wasn't expecting him to become nuts, but he did! Said they were better than our fave Mexican place back abode! :) Yess!
03/30/2009
This was incredible! Who cares about the fourth dimension it takes to brand...pocket-sized price to pay for a delicious meal. Keen with either corn or flour tortillas.
05/08/2012
The beef is absolutely to die for! I followed the suggestions to let the beefiness melt in a crock pot for 8 hours. It was perfect! I am making them again tonight! The but reason I didn't give information technology five stars is that I agree that the enchiladas need a red sauce.
03/29/2015
I made this recipe last night and oh my gosh! They tasted like restaurant quality ( fifty-fifty better than most Mexican restaurants here in Ga.) My 23 year former son ate 5 of them and my husband had three! I like to endeavor the recipes as they are written and this one is awesome. I practice prefer a bit more sauce so adjacent fourth dimension I volition double that, merely no other changes needed to this recipe. I will be making this many more than times in the future!
03/05/2002
I also added a footling canned Dark-green Enchilada sauce to add moisture to the tortillas, but yummy recipe.
eleven/xx/2009
Oasis't made these yet but plan on it real soon.My married man prefers beef over chicken then these wait like the ones to try.It looks like the "beefiness version" of Angelas Awesome Enchiladas (on this site).If you similar chicken enchiladas, you will Honey these. Happy Thanksgiving to all!!
01/12/2011
We loved the receipe, simply thought the beef needed a little more spice. We added a package of taco seasoning to the beef after we shredded it. We liked it much ameliorate. Tomitillo sauce is also really skillful on these enchiladas.
11/18/2008
Great meal! My hubby loved it and he is from New Mexico and the son of a keen mexican food cook. I used the 10 min enchilada sauce and cooked my roast in the crock pot which worked really well. The meat also freezes well for another meal afterward.
02/10/2012
This is my favorite enchilada recipe.
02/07/2014
I'm giving a 4/five because even though it is AMAZING it takes more like 3.5 hours. I had help with this stuff, all the fourth dimension consuming piece of work, and information technology notwithstanding took 3 and a one-half hours.
x/13/2011
Disappointed... I'yard not usually a picky eater, but I found these to be very boring. The meat was skilful but not great. As is, the recipe needs more flavor and sauce on tiptop. I'll expect for another recipe instead.
01/xviii/2010
But succulent. Love this recipe and would recommend to anyone
02/27/2011
My new favorite enchilada recipe. Nosotros made ours with flour tortillas and cooked the meat in a crock pot all day and shredded information technology. We will definately be making this once again.
01/10/2006
I have made this recipe countless times since finding it over a year ago. Every time I brand it for somebody new they think Im some kinda culinary genius and always enquire for the recipe. Once I was out of crimson wine vinegar and used balsamic instead. I take never gone back to red vino vineager since. Yum!!!
09/24/2010
They tasted very skilful only a niggling also time consuming for this busy Mom.
09/fifteen/2009
I'thousand merely giving this recipe a four, merely it has potential to be five+. I halved the recipe, just followed the instructions as written. The beef didn't turn out great. I recollect there was potential for great flavor there, but it cooked manner also fast on the stove and was overdone and hard to shred. The next time I make this, I will do the beefiness in a crockpot on low for six to 8 hrs and then shred. I also call back that it's too time consuming, messy, and unnecessary to fry the corn tortillas in oil - I will make goulash fashion side by side time and layer the tortillas, cheese sauce and beef. I also will add together some jarred enchilada sauce to pour on height. The cheese sauce is fantastic as written - creamy and flavorful, it adds a lot to this dish. Black olives would be a nice addition too.
01/22/2006
The method of cooking meat this way made my meat tender in less than 2 hours. Although the sauce was boilerplate; I used balsamic vinegar instead of the red wine vinegar, which I thought was skillful, the chili powder was overwhelming and the sauce lacked something...maybe lime/lemon juice to break up the flavor and would add complication. I didn't notice the season to be authentic, but it was worth exploring because it'due south simple to put together.
10/04/2009
This recipe is fantastic! The shredded beef adds actuality and slap-up texture; way better than the standard ground beef recipes I've seen. I dumped a some canned enchilada sauce on top earlier adding the shredded cheese. AMAZING! thank you for the bang-up recipe. UPDATE: With the sauce recipe on this page: http://allrecipes.com/Recipe/Enchilada-Sauce-ii/Detail.aspx this enchilada recipe can't be beat. hands down best enchiladas you've always had. :)
03/19/2009
super way to use chuck roast!! Next time I would definately practice the meat in the crock pot. Used the red enchilada recipe from this site. Super meal!
04/28/2009
Absolutly Amazing! Prolly the best enchiladas ive always had! Did cook the beef in the crock pot and let it get all day! So much eaiser!
03/24/2010
This recipe was crawly!!! I nixed the sour cream sauce considering my male parent-in-police force is picky picky, but the recipe for the beef was worth the unabridged thing!!!! I left my chuck roast in the beef broth mixture in a crockpot for most vii hours on low, and it came out perfectly tender and shreddable. My corn tortillas didn't want to roll (they actually wanted to break) so I ended up doing a casserole-style dish, that tasted wonderful. I have leftover beef, which I think would work perfectly for a bootleg taco salad, or some such. This will definitely be a family favorite!!
08/22/2011
Must add enchilada sauce to exist authentic!
05/10/2012
Everyone was right! This is an splendid recipe and can be "doctored" to your liking. My family loved information technology!
12/31/2013
Awesome!! Long, just sooo worth the work
05/22/2010
I have inverse up the recipe a bit and used the canned enchilada sauce in the crockpot with the meat. I still added the sourcream and onion to the enchiladas and used cheddar cheese instead. I also did non fry the tortillas but used the warm sauce to make them pliable saving some fat and grease. I have made this version of the recipe twice, the kickoff time I froze half. The second fourth dimension my husband loved information technology so much it never made it to the freezer, he ate the whole affair.
01/15/2010
My husband loved this " eating house quality!" He said. FYI the reciped didn't mention about the enchalada sauce in the pic. I besides didn't have the red wine vinegar merely information technology still turned out bully!
05/24/2006
This was very good. I did my meat in the crockpot to not heat up the kitchen and so much. It's not necessary to roll enchiladas,then I fabricated them flat (similar lasagna). This helps with the prep time and they taste exactly the same.
Source: https://www.allrecipes.com/recipe/22286/shredded-beef-enchiladas/
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