Dinner

Shredded Beef Enchiladas is for Dinner.

Shredded Beef Enchiladas takes 60 minutes to prepare.

Shredded Beef Enchiladas takes 480 minutes to cook.

Shredded Beef Enchiladas makes 60 servings.

The ingredients for Shredded Beef Enchiladas are:

64 oz Beef Bottom Round Roast (rump roast)
12 cloves garlic, diced
2 T chili power
1 T cumin
1 tsp salt
1 tsp pepper
4 cup Beef broth
2-4oz cans chopped green chilis
2 large Onions, coarsely chopped
60 corn tortilla, (6 in.)
6 cup Beans, black
6 cup corn, frozen- Trader Joe?s
3 cup rotel original diced tomatoe & green chilies
3 cup Colby and Monterey Jack Cheese, shredded
12 cup enchilada sauce, Trader Joe?s

Here is how you make Shredded Beef Enchiladas:

Cut roast into several pieces. Put it in large crock pot and sprinkle with spices. Pour beef broth over it. Cook overnight on low. Take the beef out of cooking liquid when done and immediately shred with 2 forks. Add some cooking liquid back in, to make the meat moist, plus the green chilis. To the cooked meat, add beans, corn and rotel tomatoes. Assemble enchiladas by warming the tortillas and putting a scant 1/2 C in each tortilla. Roll. Put 10 in a gallon freezer bag and freeze. To make a recipe of enchiladas, put 1/2 C enchilada sauce in a 9x13 pan. Add 10 frozen enchiladas and pour 1 1/2 C sauce over the top. Put in preheated 350 oven, covered with foil for about an hour and a half. When enchiladas are hot in middle, uncover the dish, sprinkle 1/2 C cheese down the middle and heat until cheese is melted and bubbly, another 15 to 20 minutes.Serving Size:?Makes 60 single enchiladas

The nutritional information for Shredded Beef Enchiladas is:

• Servings Per Recipe: 60
• Amount Per Serving
• Calories: 195.1

• Total Fat: 6.4 g
• Cholesterol: 19.2 mg
• Sodium: 388.1 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 3.7 g
• Protein: 11.6 g

Shredded Beef Enchiladas is Mexican cuisine.