A bit time consuming but worth the effort. Place roast in a large saucepan that has a tight-fitting lid. (I've now determined that flour tortillas are definitely better than corn tortillas!) I put all the ingredients for the beef in a crockpot for 8 hours on low. I really liked these enchiladas. Wonderful! Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Powered by WordPress. I also added 1 can Rotel cilantro/lime tomatoes and a couple of smoked Chipotle chilies to braising ingredients. 1/2 a large onion or one small one chopped ▢ One more thing I ran out of cheese sauce before I ran out of meat so I would double the cheese sauce. I chopped up 1 large white onion, 4 garlic cloves and a red bell pepper and sauteed it in a large pot until soft and then transfered the meat from the crockpot. Topped off the last layer of tortillas with 2 Cups of cheese. Stir together cornstarch and water until … The best Enchiladas recipe I have ever tried! I made the beef in my crockpot and let it go all day. I keep losing it so I thought I'd post it on the web. I'm going to give this a 4 stars for the meat. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Thanks for any feedback! Wrap each tortilla up by folding in the sides and then rolling up. Anyway I poured the left over sauce on top and covered it with cheese. Add in 1 cup of the cheese and stir it in. I did have to add quite a bit of salt to achieve the right taste (we love salt). Edited to add: I made this again. Generously sprinkle roast on both sides with taco seasoning. I made the beef in my crockpot and let it go all day. You may want to use a hand mixer. I'm 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. Using tongs dip the tortillas, one at a time, into the oil for … This is a great (time-consuming, but worth it) recipe. Stir in sour cream and 2 cups of Monterey Jack cheese. Bake in the oven at 375°F for about 30 minute, until cheese gets bubbly. Skim fat from leftover broth because we want to take care of our hearts. Very good recipe! By cooking the meat a day ahead, I find making any style enchiladas that much easier. Top with about the same amount of beef. Stir the cream cheese/sour cream mixture into the tomatillo mixture. Topped off the last layer of tortillas with 2 Cups of cheese. Instead of the oil I poured some sauce in the pan and covered both sides of the tortilla with the sauce. I made it exactly as written except that I poured Red Enchilada Sauce (recipe on this site) over the top before sprinkling the cheese and baked. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature. Repeat for each tortilla.