Shredded Beef Enchiladas In Green Sauce

Shredded Beef Enchiladas In Green Sauce, 3.6 out of 5 based on 19 ratings
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Juicy shredded beef enchiladas with the flavors of Mexico, smothered in green sauce and cheese. I’m topping mine with shredded lettuce, diced tomato, more cheese and green sauce.  Add some rice and beans and you’ll think you’re in a Mexican restaurant, enjoy!

Shredded Beef Enchiladas Plate 1Ingredients: Shredded Beef

2lbs. chuck roast, 2in. cubes and trim off fat ( you can also use top or bottom round )

1 1/2 teas. saltShredded Beef Enchiladas Ingredients BeefShredded Beef Enchiladas Beef 1

1 tbsp. pepper

1 tbsp. cumin

1 1/2 tbsp. chili powder ( light or dark )

4 cloves fresh garlic ( minced or crushed )

4 bay leaves

1 onion ( small dice )

1 green chili ( small dice )

water ( to cover meat )

Method: Shredded Beef

Trim off most of the fat from your roast and cut into big chunks, about 2in. Dice your onion and green chili into small pieces.

Shredded Beef Enchiladas Beef 2Shredded Beef Enchiladas Beef 3Add your meat and all seasonings to a large stock pot or Dutch oven and pour in enough water to cover by about 1/2 inch.

Bring it to a boil and then reduce heat to medium to medium low. You’re looking for a low boil. Place the lid on, cracked, to allow steam to evaporate. simmer this way for about 4 hours, stirring occasionally.

After about 3 hours the meat should be starting to break up. After about 4 hours most of the liquid should have evaporated and you can use a wood spatula to finish shredding the meat. If there is still too much water, simply turn up the heat and boil off the remaining liquid until the desired consistency is reached. Remove from heat and cool slightly, the meat should absorb any residual liquid. It’s ready for assembly.

Ingredients: Tortillas

24 6in. corn tortillas

1 1/2 to 2 cups oil ( for frying )

Method: Tortillas

Add your oil to a small skillet and heat to 350 degrees. Carefully place 1 tortilla into your hot oil and fry for about 30 seconds a side and transfer to a plate. At this point all you’re doing is making the tortillas pliable enough to roll.

Continue frying your tortillas and stacking them on the plate until all of your tortillas are done. With a pair of tongs, gently flip the stack over to allow the oil to drain evenly. They’re ready for assembly.

Ingredients: Shredded Beef Enchiladas

Shredded Beef Enchiladas Assembly 1shredded beef

tortillas

8 oz. shredded cheese ( I’m using Monterrey Jack )

30 oz. can green sauce ( medium )

Method: Shredded Beef Enchiladas

Shredded Beef Enchiladas Assembly 2Shredded Beef Enchiladas Assembly 3Shredded Beef Enchiladas BakedLadle about 8oz. of the green sauce into the bottom of a baking dish and spread to coat the bottom. This will keep the enchiladas from sticking.

Add about 2tbsp. of the shredded beef in a line across and just above the center of the tortilla and roll it up.

Place in your baking dish to start forming a row.

Continue until your baking dish is full.

Their should be enough to make 2 pans (12ea.)

Ladle more of the green sauce over the top, just enough to coat the tortillas.

Sprinkle with cheese and bake in a 350 degree oven for about 20 to 30 minutes.

Remove, add whatever toppings you like and serve.

Suggested toppings for shredded beef enchiladas:

Shredded lettuce, diced tomatoes, shredded cheese, guacamole, sour cream, pico de gallo, olives etc.

Shredded Beef Enchiladas Plate 2These shredded beef enchiladas have that great Mexican flavor I’m sure you’ll enjoy. The toppings are of course optional and really compliment that awesome enchilada flavor. Add rice and beans and you have a fantastic restaurant quality meal. Enjoy and HAPPY COOKING!

David

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Comments

Shredded Beef Enchiladas In Green Sauce — 22 Comments

  1. VA:F [1.9.22_1171]
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    I just wanted to thank you for this recipe. I like to recreate the dishes I like in restaurants and this one is perfect. The restaurant closed that I use to get my enchiladas from. Now I can make them at home. The family love this so much that we are having shredded beef enchiladas for Christmas dinner since we decided again a traditional dinner.

    • VN:F [1.9.22_1171]
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      Hi Cynthia,

      Thank you for your comment and you are certainly welcome :-)
      Isn’t it nice to be able to make a quality Mexican dinner in the comfort of your own home? I know it makes life easier for me, and it doesn’t cost as much (LOL)
      Enjoy your Christmas dinner and Happy Cooking!
      David

  2. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    I have been meaning to thank you for this recipe for quite some time now. My husband is pretty picky about Mexican food and we stumbled across this site while trying to find an authentic shredded BEEF enchilada recipe. The green sauce is what really got our attention…We tried it, adjusted the salt ( I assumed it was a typo cause it seemed like too much ) and LOVED IT!!!! Even our kids like it and they are super picky!!! I have since passed this along to several people and have no interest in searching for another recipe. My husband asks for this dinner at least once a month and hurries home from work when it’s enchilada night lol. THANK YOU for sharing this recipe, it’s on the menu this weekend :)

    • VN:F [1.9.22_1171]
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      Hi Mandy,

      I’m glad you found me and welcome to the site!

      This is a recipe I learned how to make a long time ago. I’ve seen countless recipes for beef enchiladas with red sauce but never with green sauce. I’ve always like both sauces but I wanted to try them with a green sauce so this recipe was born.
      I’m happy to see even the “picky” eaters liked them, I know how hard it can be to please them. I’m also happy to hear it’s on the menu for this weekend :-) Oh, and thanks for passing it along to your friends, I hope they find it to be as good as you do.
      Anyway, thanks for stopping by and I hope to see you back to try more stuff down the road.
      Take care and Happy Cooking!
      David

  3. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    We loved everything but the meat was very salty, is that normal? I know there are alot of spices in it so I wonder if i should cut down on them alittle.

    • VN:F [1.9.22_1171]
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      Hi Tammy,

      Sorry about the meat, I didn’t realize I used one of my older shredded beef recipes when I was writing this. I have since gone back and changed the amount of salt, everything else should be fine.
      If you have any of the meat left you can put it back in the pan, add enough water to cover and bring it to a boil. After it boils for 1-2 minutes strain off the liquid. This should remove the extra salt and tone down the seasoning.
      I would like to thank you for bringing this to my attention :-) If you hadn’t said anything I probably would have never known. I really appreciate you taking the time to let me know, you’ve helped me to fix a problem that gone unchecked would have disappointed a lot of other people. So you’ve not only helped me but a lot of other people making this recipe as well so again, thank you soooo much!
      Take care and I hope to see you back here soon.
      David

      • VA:F [1.9.22_1171]
        Rating: 0 (from 0 votes)

        Thank you for the advice. Everyone still loved the dish. We have really enjoyed everyone of ur dishes.i hope you keep adding new stuff to try!!

        • VN:F [1.9.22_1171]
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          Hi Tammy,

          Thank you again, I’m glad you’re liking everything :-) And yes, I will be adding more stuff. I have a few recipes in the works right now so you should be seeing more stuff shortly. Take care and Happy Cooking!
          David

  4. VA:F [1.9.22_1171]
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    I had been searching 4ever trying to find a recipe like this! It is exactly what I wanted and the pix were a great help. I was so proud that I could recreate this recipe. The taste and authenticity is AWESOME. Just had to relocate where I got it from and wanted to thank you. So I finally found you again. THANK YOU. Absolutely awesome!

    • VN:F [1.9.22_1171]
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      Hi Peggy,

      I’m glad you found me again and thank you for your praise. I hope to see you back for more… tell a friend :-)

      -David

  5. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    Do you have a recipe for your rice and refried beans?

        • VN:F [1.9.22_1171]
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          Hi Tammy,

          I’m so glad to hear you are enjoying the beans and rice, It took a lot of trial and error to get the beans to taste right. I don’t know how many times I failed until I got it right :-)
          Thanks for the input!
          David

  6. VA:F [1.9.22_1171]
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    I stumbled onto this website looking for recipes for enchiladas and after seeing the pictures and how great it looked I decided to give it a try. And I have to say they were AMAZING!! Everyone just loved them and I’ve even passed the recipe on to friends to try!! :)

    • VN:F [1.9.22_1171]
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      HI Jaime,

      I’m glad you found me and tried the recipe. It’s always nice to hear people say they like the food and thank you for telling your friends, I hope they will find this site helpful too! Don’t forget to come back for more!
      David

  7. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    Did you use corn or flour for these or is it the readers preference? I know corn is suppose to be for enchiladas and tacos–but I do love a flour shell fried for a beef taco–and flour shells for burittos–I love corn shells for chichen tacos and enchiladas but occ. flour for beef. What is your preference?

    • VN:F [1.9.22_1171]
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      Hi Leslie,

      It really is up to the reader what type of tortilla to use and you’re right that enchiladas are normally done with corn tortillas but flour works as well. For the recipe I used corn but you can easily substitute flour.
      As for tacos, either type also works. For beef tacos I prefer corn if I want “crunchy” tacos and flour for “soft” unfried tacos, both are delicious!
      Another thing I like to use flour tortillas for besides burritos are for flautas (yummy) which are basically fried taquitos smothered in either red or green sauce (optional) and topped with cheese, lettuce, tomatoes, guacamole and sour cream. Chimicangas are also a great use of flour tortillas, they’re deep fried burritos topped the same way as with the flautas.
      You can find recipes for both in the Mexican section of the site.
      Thanks for asking and have a great day!
      -David

  8. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    Your enchiladas look wonderful and I am so glad to see you used real shredded beef. I have been pouring through the recipes and people are using hamburger meat or ground turkey. Not authentic at all. Reminds me of the gray colored mystery meat in cheap tacos or fakey frozen burritos.

    • VN:F [1.9.22_1171]
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      Hi Elaine,

      Good to hear from you. I know what you mean about hamburger in enchiladas. Out here in California the only places you can get enchiladas with hamburger meat is at Taco Bell or Del Taco. They are good but it’s not the same. Fortunately for most Californians there is a Mexican taco shop on almost every corner where you can get authentic Mexican style foods. Tacos, enchiladas, burritos, tortas, tamales and so on are all easy to get out here.
      I hope you’ll try the recipe, they are tasty.
      Thanks for stopping by,
      -David

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