Best Roast Beef Dinner Enchiladas Lite Bleu Recipes

SHREDDED BEEF ENCHILADAS

Shredded Beef Enchiladas image

This is a great (time-consuming, but worth it) recipe. I keep losing it so I thought I'd post it on the web. Enjoy.

Provided by Christy Campbell

Categories World Cuisine Recipes Latin American Mexican

Time 2h15m

Yield 10

Number Of Ingredients 13

Ingredients

3 pounds beef chuck roast
¼ cup water
1 ½ cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying
20 (6 inch) corn tortillas

Steps:

Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
In a large skillet, saute 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 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.
In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
Preheat oven to 375 degrees F (190 degrees C). Spread 4 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 one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

Nutrition Facts : Calories 576.9 calories, Carbohydrate 30.1 g, Cholesterol 112.3 mg, Fat 38 g, Fiber 4.4 g, Protein 30 g, SaturatedFat 18.6 g, Sodium 666.8 mg, Sugar 2.2 g

ROAST BEEF DINNER ENCHILADAS (LITE-BLEU)

Roast Beef Dinner Enchiladas (Lite-Bleu) image

A great dinner all rolled up into one and baked in a casserole dish. This is a great recipe for using up leftovers, and looks elegant too.

Provided by 2Bleu

Categories One Dish Meal

Time 30m

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1/2 onion, chopped
2 garlic cloves, minced
1 (12 ounce) jar beef gravy
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon italian seasoning
8 slices roast beef, cooked (sliced about 1/2-inch thick)
2 cups mashed potatoes
1 cup broccoli, cut up and cooked
1 cup diced carrot, cooked
2 tablespoons chopped parsley
2 tablespoons parmesan cheese

Steps:

Pre-heat oven to 350°F In a medium saucepan, heat the oil and add the onions and garlic. Cook for one to two minutes. Add gravy, tomatoes, and italian seasoning.
Meanwhile, heat potatoes and gently fold in broccoli and carrots. To each slice of roast beef, spread about 1/2 cup of the potato mixture and roll up. Place beef rolls, seam side down, in a baking dish sprayed with non-stick cooking spray.
Spoon gravy mixture over beef rolls, cover and bake for 20-25 minutes. Uncover, sprinkle with parsley and parmesan, and serve.