This is my recipe, and I just want to add some comments about some of the comments in the reviews. Don't be tempted to use a canned sauce; this homemade sauce blows the can AWAY! We love Mexican food and the entire family enjoys this Slow Cooker Shredded Beef Enchilada Recipe. https://lindysez.com/recipe/shredded-chicken-enchiladas-red-sauce Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. ½ cup shredded Mexican-style cheese blend, 2 cups shredded Mexican-style cheese blend, I loved these but perhaps because I did it my way. You know, shredded meat, corn tortillas, red sauce and gooey cheese. AND I always use corn tortillas, flour tortillas get soggy. Fill each tortilla with a spoonful of shredded beef and a spoonful of shredded cheese. Break the meat up into crumbles as it cooks, and drain off excess grease. First of all, I am not a huge fan of a very spicy food, so I cut the chili powder on half and it was still very spicy for me (though my husband loved it :) Next time will add even less. Spoon some enchilada sauce in the bottom of the prepared pan. ~~~ ;-) Judy. Your enchiladas look and sound delicious - and the fun part for me, besides having your recipe to use - is that I have everything to make these except the roast and the avocados to make the homemade guacamole. These Beef … Add bay leaf and water to cover meat. Increase heat to medium/high, and brown the roast on all sides. Place it in a medium bowl and add 1/4 cup of sauce and 1/2 cup shredded cheddar cheese and 1/2 cup shredded Monterey Jack cheese. But when people ask what is my favorite kind of food to cook, I respond that it changes all the time. or Liusa was generous enough to make some for me as well. I just think the extra simmering gives the spices a chance to meld with the meat for a better flavor and it also thickens the sauce. Pour enchilada sauce over the top and add a sprinkle of shredded cheese. ;-) See less. Sprinkle all over with cheese and green onion. Shred roast beef and set aside. May I make a suggestion? I love chiles and the fact that you make homemade enchilada sauce piques my interest. Information is not currently available for this nutrient. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Remove from oven and garnish with … Pour enchilada sauce into a flat bowl. Transfer the shredded chicken to a large bowl. Bake until the sauce is bubbling and the cheese is melted. I know it's not the same but is there any substitute? Some have mentioned that the sauce is too sweet or tastes too much like tomato sauce. I myself have only made chicken enchiladas.. or ground beef, but her shredded beef.. version really hit the spot.. All I can say is that I agree with the comments above. Place the tortillas into the preheated oven to warm, about 10 minutes. My family LOVES Mexican food! I'm a little tired of chicken, myself,lol. I loved these but perhaps because I did it my way. Then dip the tortillas into the pot of warm enchilada sauce to coat. In a medium bowl, mix together the shredded beef, green chilies, corn, and ½ cup enchilada sauce. I just don't have them.. also, could canned tomato puree work? Add tomato sauce, enchilada sauce, and 1 tsp cumin into the skillet. Third, I didn't understand why you need to keep cooking the meat sauce for 30 more minutes after adding cheese.. The meat mixture alone could be made the day before, or made to go over rice. I do think I tend to cook Mexican the most for big groups of people when we have dinner parties. That is what you have here. Though I had to make few small changes to fit my taste. Turn the oven temperature up to 375 degrees F. Spoon ⅔ cup of the reserved enchilada sauce into the bottom of a 13x9-inch baking pan. All come together wi...more. Increase oven temperature to 375 degrees. When you have all your tortillas you want rolled. This dish is delicious! Stir in the can of beans, ½ cup fresh salsa, and one can of the red enchilada sauce. The directions in the recipe make it seem harder and longer than it really is. The red sauce also makes a very tasty salsa. Cooked it for 20 min or so, added cheese, covered with lid and turned off heat! Add 1/3 cup of the sauce… Transfer the shredded beef in each tortilla with a spot of mold it... Sauce… Transfer the shredded beef enchilada side with red sauce to allow the cheese our church and! 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