Shredded Beef Enchiladas Made with Just 6 ingredients! Fry the tortillas in the hot oil for 30 seconds on each side. I have this programmable crock pot but any large one will do. David Venable. Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until … Repeat for each tortilla. Crecipe.com deliver fine selection of quality Authentic ground beef mexican enchiladas recipes equipped with ratings, reviews and mixing tips. Today I am making cheesy ground beef enchiladas my favorite way, baking in the oven. Set aside and let cool. This is a great lazy day dinner to make if you have any leftover pot roast ! By cooking the meat a day ahead, I find making any style enchiladas that much easier. Assemble the enchiladas by filling each tortilla evenly with the beef mixture and 3/4 cup of shredded cheese. Topped off the last layer of tortillas with 2 Cups of cheese. This tasty Mexican meal is made with Instant Pot Shredded beef that is flavorful and tender. Place roast in a large saucepan that has a tight-fitting lid. Instead of the oil I poured some sauce in the pan and covered both sides of the tortilla with the sauce. Even my children liked it! I really like the shredded beef even if I added a couple ingredients. How to Make This Recipe: Start the Crock Pot Shredded Beef Enchiladas with a crock pot and beef, of course! The casserole approach saved time, and it was easier to dish up smaller portions for the kids. I used torn flour tortillas insteed if the corn tortillas and layered them in a 13x9 inch pan with 1/2 the sour cream mixture, 1/2 the beef, another layer of torn tortillas, and then repeated all layers. Were talking L-O-V-E-S it! I only had low fat sour cream and it was fine. To reduce effort, cook the pot roast in a crock pot for 4 hours on high with the beef broth, red wine vinegar, chili powder, and ground cumin as instructed (or cook about 2 to 2 1/2 hours on the stove top on low in a heavy covered pot until the roast is ready to fall apart). Good appetite! To reduce effort, cook the pot roast in a crock pot for 4 hours on high with the beef broth, red wine vinegar, chili powder, and ground cumin as instructed (or cook about 2 to 2 1/2 hours on the stove top on low in a heavy covered pot until the roast is ready to fall apart). Sprinkle with remaining Monterey Jack cheese. Once meat is browned add garlic salt and 1 … Fold each side of the the tortilla in tightly and place seam side down. Ingredients. In a large heavy skillet, heat the olive oil. Bumping up the beefy flavor The protein of choice for these hearty enchiladas is ground beef, but shredded beef is also an appetizing option if you want to switch it up. Beef Enchiladas with tender shredded beef, melted cheese, and smothered in red sauce are easy to make with this delicious dinner recipe!. Add in the … Scoop about ⅓ cup of filling into the middle of each of the tortillas, and sprinkle … Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. I'm not sure how much and it wasn't the kind called for in the recipe. Shred the beef. cover with foil and bake for 25 minutes. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling. YUM! Lay seam side down in prepared pan. location again within the oven, uncovered, for 10 minutes till the cheese is melted and the It helped somewhat, but this was still a mediocre dish, tasting more of the corn tortillas than anything else. Roll up and place seam side down in one or two 8x11 inch baking dish. 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