A delightful twist on the classic enchiladas, featuring tender shredded beef and a creamy cheese sauce.
Place the beef chuck roast in a large saucepan and cover with water.
Ensure the beef is fully submerged for even cooking.
Simmer the beef on low heat for 30 minutes, then increase the heat to medium-high and brown the beef on all sides.
Browning the beef enhances its flavor.
Add the beef broth, red wine vinegar, chili powder, and cumin to the saucepan. Cover and simmer on low heat for 1.5 hours or until the beef is tender.
Check occasionally to ensure the liquid doesn't evaporate completely.
Shred the beef using two forks and return it to the saucepan with the cooking juices.
Shredding the beef while warm makes it easier.
In a skillet, sauté the onion until soft. Add the flour and green chili peppers, stirring for 2 minutes.
Cook the flour thoroughly to avoid a raw taste.
Stir in the sour cream and Monterey Jack cheese. Cook on low heat until the cheese is melted and the mixture is smooth.
Stir constantly to prevent the cheese from sticking.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated for even baking.
Spread a portion of the cheese sauce and beef mixture onto each tortilla, roll up, and place seam-side down in a baking dish.
Don't overfill the tortillas to prevent them from breaking.
Sprinkle the remaining cheese over the enchiladas and bake for 30 minutes or until bubbly.
Cover with foil if the cheese browns too quickly.
Serve the enchiladas on a bed of lettuce, topped with diced tomatoes and a dollop of salsa.
Add a side of guacamole for extra flavor.
Nutze unsere App für das beste Erlebnis
