Shredded Beef Enchiladas

We've been busy living life here with all of it's ups and downs, which is my explanation for yet another long break! I thought I'd jump back in with a Tasty Tuesday based on a recipe I got off of Allrecipes.com. If you haven't discovered this website yet you've got to try it out. It really is the best thing since sliced bread for busy mommas.

This recipe is closest thing to restaurant quality and tasting enchiladas I've ever made. I did tweak it a bit from the original, so the recipe below is with my changes. Enjoy!!

Shredded Beef Enchiladas

3 pounds beef chuck roast
1/4 cup water
1 1/2 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 (large) can Mild Enchilada sauce
20 (6 inch) flour tortillas

1. Place roast in a slow cooker on HIGH heat. Pour in water, beef broth, vinegar, chili powder and cumin. Cover and simmer for 4 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 slowcooker with all the juices, and let cool to room temperature.
2. 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.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Pour enchilada sauce into pie pan or shallow bowl. Dip tortillas into sauce, then 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 greased 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Pour remaining enchilada sauce on top, then sprinkle with remaining Monterey Jack cheese.
5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

This makes a huge number of enchiladas, I divided the recipe into two pans and froze half for one of those days when I just don't feel like cooking. We still had lots of leftovers with a half recipe! Enjoy!!