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    You are in: Home / Recipes / Not Your Mother's Shredded Beef Enchiladas Recipe
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    Not Your Mother's Shredded Beef Enchiladas

    Not Your Mother's Shredded Beef Enchiladas. Photo by mersaydees

    1/1 Photo of Not Your Mother's Shredded Beef Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    invictus's Note:

    This requires some planning ahead since the meat needs to marinate overnight which is NOT included in prep time.

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    Units: US | Metric

    For the steak

    For the enchiladas


    1. 1
      One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
    2. 2
      Make the enchiladas:.
    3. 3
      Preheat oven to 350 degrees F.
    4. 4
      Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
    5. 5
      Heat the black beans in another saucepan.
    6. 6
      Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
    7. 7
      Cover the pans with foil and bake for 15 minutes. Serve immediately.

    Browse Our Top < 60 Mins Recipes

    Ratings & Reviews:

    • on June 07, 2010


      So, so good! I added 1/3 cup of chipotle flavor Tabasco to the tomato/tomatillo sauce mixture because we love chipotle and it was a great addition. To save a step I also mixed the diced chilies in with the black beans. The shredded beef was excellent and a snap to make. Mine cooked for 14 hours on low. Thanks for a fantastic recipe. I'll definitely make this again.

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    • on July 23, 2008


      These are clearly not MY mother's enchiladas, as she is not a big fan of Mexican food; however, my children may not be able to call them by this name, since I will make them again. I liked the tender, shredded beef instead of hamburger and the tanginess of the sauce. I made a bit more than half the recipe and it made a very full 9x13 pan of enchiladas. Served it with Creamy Rice Casserole. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2008


      This is a fabulous dish. I made as directed except used a chuck roast. The next day my DH is still raving about the sauce. Thanks, Heidi in Seattle! Made for Newest Zaar Tag.

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    Nutritional Facts for Not Your Mother's Shredded Beef Enchiladas

    Serving Size: 1 (495 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1689.0
    Calories from Fat 534
    Total Fat 59.4 g
    Saturated Fat 23.3 g
    Cholesterol 124.1 mg
    Sodium 2788.0 mg
    Total Carbohydrate 210.1 g
    Dietary Fiber 22.0 g
    Sugars 10.1 g
    Protein 75.8 g

    The following items or measurements are not included:

    tri-tip steak


    green tomatillo sauce

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