Shredded Beef Enchiladas
3-4 lb. beef roast
2 cups beef broth
1/3 cup water
3 tablespoons red wine vinegar
2 tablespoon chili powder
1 tablespoon cumin
1 small onion, minced
2 tablespoons butter or margarine
2 (4oz.) cans chopped green chilies
2 tablespoons all-purpose flour
2 cups sour cream
3 cups shredded Colby/Jack cheese
2 (10oz.) cans red enchilada sauce
Cut roast into several large chunks. Place roast pieces in a large slow-cooker. Add beef broth, water, vinegar, chili powder and cumin. Cook on low 10-12 hours. Using a slotted spoon, remove roast pieces and place on cutting board or large plate and shred. Return meat to slow cooker and refrigerate until your ready to assemble enchiladas. Before you assemble, strain meat to drain off excess juice. You’ll want to make sure the meat isn’t soggy.
In a large skillet, melt butter or margarine and saute the onion, just until soft. Mix in flour and green chilies and cook for about 2 mintues. Stir in sour cream and 2 cups Colby/Jack cheese. Warm through until cheese is melted and well blended.
This recipe will make a pan and a half of enchiladas, so you’ll likely need two pans. In a 9 x 13-inch baking dish, cover bottom with a thin layer of the red enchilada sauce (do the same to the second, smaller pan). Spread several tablespoons of the sour cream mixture down the center of a tortilla. Top with about the same amount of beef. Roll up and place seam side down in dish. Pour enchilada sauce over the top of the enchiladas.
Bake uncovered at 375-degrees F for 20-25 minutes. Remove pan and top with remaining shredded cheese. Return to oven and bake an additional 10-15 minutes, or until the cheese is melted and bubbling. Serve warm with your favorite garnishes (shredded lettuce, sour cream, diced tomatoes, salsa, etc.)