I’ve tried to think of a good snappy housewife-y name for these – like, “Kelly’s Beef Enchiladas Muy Fantastico!”, but so far nothing’s stuck. Anyway, they’re great. This recipe freezes well. You can make the beef and roux ahead of time, refrigerate, and assemble the day you want to bake them.
3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
3 cloves garlic whole and 3 cloves garlic, chopped
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided (2 and 1 cup)
1/2 cup canola oil for frying
20 corn tortillas
1 19 oz. can red or green enchilada sauce
Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Uncover, increase heat, and brown on all sides. Once the water has boiled away, pour in the beef broth, vinegar, and whole garlic. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart (you can cook longer if you like). Shred the beef and place shredded beef back into the saucepan with all the juices. Let cool to room temperature.
Alternatively: use leftover roast, cooled and shredded (I often buy a larger roast than we need for one dinner, then save the leftover beef for this recipe).
In a large skillet, saute the garlic until just soft. Mix in flour and stir constantly for 2 minutes until smooth. Stir in sour cream and 2 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.
Heat the oil in a skillet. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side or until soft and pliant. Drain on paper towels.
Preheat oven to 375 degrees F. Spread about 3 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in large baking dish (you may need two). Repeat for each tortilla. Continue until you are out of the filling. Pour sauce on the top, covering enchiladas. Sprinkle with remaining Monterey Jack cheese.
Cover and bake 30 minutes, or until all ingredients are hot and bubbled through. Remove tinfoil and broil cheese for the last five minutes, if desired.