Shredded Beef enchiladas (tripled original recipe)
***Note- this recipe is enough for 5 families. Base your amounts accordingly***
Source: Allrecipes, modified to our liking
(2) beef chuck roasts, approx 7 lbs total
4.5 cups beef broth (approx 3 cans)
9 TBSP red wine vinegar
6 TBSP chili powder
3 TBSP ground cumin
3 large onions, chopped
3 TBSP flour
6 (4 oz) cans diced green chilies
6 cups sour cream
9 cups shredded
jack cheese, divided Monterey
60 small taco size flour tortillas
3 large (19 oz) cans red enchilada sauce (Old El Paso brand or La
) (choose your preferred "heat level"; we go for medium) Victoria
In large crock pot cook roasts with beef broth, red wine vinegar, chili powder and ground cumin on low all day (approx 9 hours) or until beef falls apart to the touch. Shred beef with forks, return to pan to mix with juices. Cool to room temperature.
** Note- this assignment should be done beforehand by one of your freezer meal participants, and brought cooled and ready to divide up***
In a large skillet, sauté the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 6 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
Line 9x13 baking dish with saran wrap, then foil. Spray lightly with PAM. Spread 4 tablespoons of 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 baking dish. Repeat for each tortilla. Continue until you are out of the filling. Pour enchilada sauce over the top, and sprinkle with remaining Monterey Jack cheese.
Freeze until hardened, pull enchiladas out by saran wrap. Wrap enchiladas with excess foil and saran, return to freezer until ready to serve.
*** This saves you from having to give up your baking dishes to the freezer until you're ready to eat the meal. Brilliant, right?***
Remove saran wrap and foil from enchiladas and carefully place enchiladas back into the original pan. Allow to defrost in refrigerator the day prior to serving. Bake in a pre-heated 375 degree oven for 30 minutes or until cheese is bubbly and melted.