Shredded Beef Enchiladas

Crystal W.


My family's favorite enchilada!

pinch tips: How to Tie a Roast


chuck roasts (depends on how big they are)
2 large
onions, vidalia, peeled
4 clove
1-2 box
beef stock
salt and pepper
1 large
can of enchilada sauce (green chili or red your choice)
1 large
can of cream of mushroom soup
16 oz
cheddar cheese
flour or corn tortillas ( i use flour)

Directions Step-By-Step

In a dutch oven salt and pepper you roasts. Brown on both sides on stove top. Add the beef broth.. bring to a boil. Then add the whole garlic cloves and sit the 2 (whole) onions in the pot. Cover and cook till tender and falling apart.. do not touch the onions while they are cooking.

Let beef and onions cool...then shred them together.

In a mixing bowl combine the enchilada sauce and the cream of mushroom soup.

Using a 9x13 pan ladle some soup mixture on the bottom.. then start rolling your tortillas with the desired amount of meat mixture you want in them. Then top with shredded cheese when complete.

Bake @350* for approx 35-45 minutes... till bubbly and brown.

Can add sour cream or any other topping you prefer.. Enjoy!

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Hashtag: #enchilada