Shredded Beef Enchiladas

Tracy said:

I had a bottom of the round roast - 3 or 4 pounds- taking up much
needed space in my freezer so I decided to put it in the crock pot
last Saturday night before bed.

I browned it first and added [snip].... and let it go till morning. I shredded it and let it cool.

Later that day I made some enchilada sauce from a recipe I found
online somewhere [snip]....

I stuffed the big burrito sized flour tortillas with the mixture,
covered with sauce and monterey jack cheese and baked for about 25
minutes till the cheese was bubbly and starting to brown. [final snips]

Well done. One of the very rare productive uses of the crock pot.
Personally, I don't like the burrito-sized flour tortillas for
enchiladas. Too much wrap to filling ratio. Most of the time,
actually, I use regular size corn tortillas. If you can find cotija
cheese, you'd like that, too. -aem

Tracy said:

I had a bottom of the round roast - 3 or 4 pounds- taking up much
needed space in my freezer so I decided to put it in the crock pot
last Saturday night before bed.

I browned it first and added [snip].... and let it go till morning. I shredded it and let it cool.

Later that day I made some enchilada sauce from a recipe I found
online somewhere [snip]....

I stuffed the big burrito sized flour tortillas with the mixture,
covered with sauce and monterey jack cheese and baked for about 25
minutes till the cheese was bubbly and starting to brown. [final snips]

Well done. One of the very rare productive uses of the crock pot.
Personally, I don't like the burrito-sized flour tortillas for
enchiladas. Too much wrap to filling ratio. Most of the time,
actually, I use regular size corn tortillas. If you can find cotija
cheese, you'd like that, too. -aem

Tracy said:

I had a bottom of the round roast - 3 or 4 pounds- taking up much
needed space in my freezer so I decided to put it in the crock pot
last Saturday night before bed.

I browned it first and added [snip].... and let it go till morning. I shredded it and let it cool.

Later that day I made some enchilada sauce from a recipe I found
online somewhere [snip]....

I stuffed the big burrito sized flour tortillas with the mixture,
covered with sauce and monterey jack cheese and baked for about 25
minutes till the cheese was bubbly and starting to brown. [final snips]

Well done. One of the very rare productive uses of the crock pot.
Personally, I don't like the burrito-sized flour tortillas for
enchiladas. Too much wrap to filling ratio. Most of the time,
actually, I use regular size corn tortillas. If you can find cotija
cheese, you'd like that, too. -aem

Tracy said:

I had a bottom of the round roast - 3 or 4 pounds- taking up much
needed space in my freezer so I decided to put it in the crock pot
last Saturday night before bed.

I browned it first and added [snip].... and let it go till morning. I shredded it and let it cool.

Later that day I made some enchilada sauce from a recipe I found
online somewhere [snip]....

I stuffed the big burrito sized flour tortillas with the mixture,
covered with sauce and monterey jack cheese and baked for about 25
minutes till the cheese was bubbly and starting to brown. [final snips]

Well done. One of the very rare productive uses of the crock pot.
Personally, I don't like the burrito-sized flour tortillas for
enchiladas. Too much wrap to filling ratio. Most of the time,
actually, I use regular size corn tortillas. If you can find cotija
cheese, you'd like that, too. -aem

Tracy said:

I had a bottom of the round roast - 3 or 4 pounds- taking up much
needed space in my freezer so I decided to put it in the crock pot
last Saturday night before bed.

I browned it first and added [snip].... and let it go till morning. I shredded it and let it cool.

Later that day I made some enchilada sauce from a recipe I found
online somewhere [snip]....

I stuffed the big burrito sized flour tortillas with the mixture,
covered with sauce and monterey jack cheese and baked for about 25
minutes till the cheese was bubbly and starting to brown. [final snips]

Well done. One of the very rare productive uses of the crock pot.
Personally, I don't like the burrito-sized flour tortillas for
enchiladas. Too much wrap to filling ratio. Most of the time,
actually, I use regular size corn tortillas. If you can find cotija
cheese, you'd like that, too. -aem

Tracy said:

I stuffed the big burrito sized flour tortillas with the mixture,
covered with sauce and monterey jack cheese and baked for about 25
minutes till the cheese was bubbly and starting to brown.
...
I wouldn't have ever thought of doing enchiladas this way if not for
rfc!

Aren't enchilads normally made with corn tortillas? Sounds to me you
had a big burro. 🙂

--
Zilbandy

Tracy said:

I stuffed the big burrito sized flour tortillas with the mixture,
covered with sauce and monterey jack cheese and baked for about 25
minutes till the cheese was bubbly and starting to brown.
...
I wouldn't have ever thought of doing enchiladas this way if not for
rfc!

Aren't enchilads normally made with corn tortillas? Sounds to me you
had a big burro. 🙂

--
Zilbandy

Tracy said:

I stuffed the big burrito sized flour tortillas with the mixture,
covered with sauce and monterey jack cheese and baked for about 25
minutes till the cheese was bubbly and starting to brown.
...
I wouldn't have ever thought of doing enchiladas this way if not for
rfc!

Aren't enchilads normally made with corn tortillas? Sounds to me you
had a big burro. 🙂

--
Zilbandy

Tracy said:

I stuffed the big burrito sized flour tortillas with the mixture,
covered with sauce and monterey jack cheese and baked for about 25
minutes till the cheese was bubbly and starting to brown.
...
I wouldn't have ever thought of doing enchiladas this way if not for
rfc!

Aren't enchilads normally made with corn tortillas? Sounds to me you
had a big burro. 🙂

--
Zilbandy

Tracy said:

I stuffed the big burrito sized flour tortillas with the mixture,
covered with sauce and monterey jack cheese and baked for about 25
minutes till the cheese was bubbly and starting to brown.
...
I wouldn't have ever thought of doing enchiladas this way if not for
rfc!

Aren't enchilads normally made with corn tortillas? Sounds to me you
had a big burro. 🙂

--
Zilbandy

On Oct 9, 2:45 pm, aem <[email hidden]> wrote:
]

Quoted message said:

Well done. One of the very rare productive uses of the crock pot.
Personally, I don't like the burrito-sized flour tortillas for
enchiladas. Too much wrap to filling ratio. Most of the time,
actually, I use regular size corn tortillas. If you can find cotija
cheese, you'd like that, too. -aem

Thanks. I contemplated corn tortillas but decided against simply
because I thought they would be too small. Maybe next time. I do use
corn when I make bean/cheese enchiladas.

I will look for that cheese too for the next time which I hope to be
very soon. I think I've seen it somewhere near me - a produce market
which sells all sorts of nice, out of the ordinary (not cheddar/jack/
swiss) cheese.

-Tracy

Dinner tonight will be mac and cheese and apple pie in honor of
"Bones" - both from scratch.

On Oct 9, 2:45 pm, aem <[email hidden]> wrote:
]

Quoted message said:

Well done. One of the very rare productive uses of the crock pot.
Personally, I don't like the burrito-sized flour tortillas for
enchiladas. Too much wrap to filling ratio. Most of the time,
actually, I use regular size corn tortillas. If you can find cotija
cheese, you'd like that, too. -aem

Thanks. I contemplated corn tortillas but decided against simply
because I thought they would be too small. Maybe next time. I do use
corn when I make bean/cheese enchiladas.

I will look for that cheese too for the next time which I hope to be
very soon. I think I've seen it somewhere near me - a produce market
which sells all sorts of nice, out of the ordinary (not cheddar/jack/
swiss) cheese.

-Tracy

Dinner tonight will be mac and cheese and apple pie in honor of
"Bones" - both from scratch.

On Oct 9, 2:45 pm, aem <[email hidden]> wrote:
]

Quoted message said:

Well done. One of the very rare productive uses of the crock pot.
Personally, I don't like the burrito-sized flour tortillas for
enchiladas. Too much wrap to filling ratio. Most of the time,
actually, I use regular size corn tortillas. If you can find cotija
cheese, you'd like that, too. -aem

Thanks. I contemplated corn tortillas but decided against simply
because I thought they would be too small. Maybe next time. I do use
corn when I make bean/cheese enchiladas.

I will look for that cheese too for the next time which I hope to be
very soon. I think I've seen it somewhere near me - a produce market
which sells all sorts of nice, out of the ordinary (not cheddar/jack/
swiss) cheese.

-Tracy

Dinner tonight will be mac and cheese and apple pie in honor of
"Bones" - both from scratch.

On Oct 9, 2:45 pm, aem <[email hidden]> wrote:
]

Quoted message said:

Well done. One of the very rare productive uses of the crock pot.
Personally, I don't like the burrito-sized flour tortillas for
enchiladas. Too much wrap to filling ratio. Most of the time,
actually, I use regular size corn tortillas. If you can find cotija
cheese, you'd like that, too. -aem

Thanks. I contemplated corn tortillas but decided against simply
because I thought they would be too small. Maybe next time. I do use
corn when I make bean/cheese enchiladas.

I will look for that cheese too for the next time which I hope to be
very soon. I think I've seen it somewhere near me - a produce market
which sells all sorts of nice, out of the ordinary (not cheddar/jack/
swiss) cheese.

-Tracy

Dinner tonight will be mac and cheese and apple pie in honor of
"Bones" - both from scratch.

Zilbandy said:

Tracy said:

I stuffed the big burrito sized flour tortillas with the mixture,
covered with sauce and monterey jack cheese and baked for about 25
minutes till the cheese was bubbly and starting to brown.
...
I wouldn't have ever thought of doing enchiladas this way if not for
rfc!

Aren't enchilads normally made with corn tortillas? Sounds to me you
had a big burro. 🙂

--
Zilbandy

I stand corrected. :-)
Is a taco made with a soft flour tortilla still a taco?

-Tracy

Tracy said:

I stand corrected. :-)
Is a taco made with a soft flour tortilla still a taco?

As a person who has lived for 59 years just 70 miles north of the
Mexican border, to me... no. A taco is not made from a soft flour
tortilla, but, that is just what my personal experiences over the
years have led me to conclude. I'm not as picky about eating soft
'tacos' made with flour tortillas as I am with enchiladas. 🙂 As I
continue to lose teeth, soft 'tacos' are becoming more enjoyable all
the time. ::big toothless grin::

--
Zilbandy

"Tracy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I had a bottom of the round roast - 3 or 4 pounds- taking up much
needed space in my freezer so I decided to put it in the crock pot
last Saturday night before bed.

I browned it first and added salt, pepper, garlic powder, thyme, chili
flakes, a can (8 ounces) of tomato sauce and about a cup of chicken
broth and let it go till morning. I shredded it and let it cool.

Later that day I made some enchilada sauce from a recipe I found
online somewhere - which was made from a flour/butter/ chicken broth
base with added seasonings - chili powder, cumin and ground
coriander. I had softened some red onions and garlic first then added
butter/floour/spices and then added the broth. After the sauce
thickened, I strained out the onions and added to the shredded meat to
which I also added sliced green onions and a can of chopped green
chili.

I stuffed the big burrito sized flour tortillas with the mixture,
covered with sauce and monterey jack cheese and baked for about 25
minutes till the cheese was bubbly and starting to brown.

Only thing I would change is that I would mix in some cheese with the
filling. You could use a chuck roast for this - but they tend to be
more expensive than the bottom round roasts and was just as good. The
chuck would have been very greasy - imho - and I like to save the
chuck roasts for straight up pot roast.

I wouldn't have ever thought of doing enchiladas this way if not for
rfc!

Sounds like a good recipe. The Mexican places around here serve similar
offerings but they call them enchilada style burritos. Probably a more
appropriate name. Enchiladas for me always mean corn tortillas that I have
flash cooked for a few seconds in hot oil, then rolled or stacked.

Paul

"Tracy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Zilbandy said:

Tracy said:

I stuffed the big burrito sized flour tortillas with the mixture,
covered with sauce and monterey jack cheese and baked for about 25
minutes till the cheese was bubbly and starting to brown.
...
I wouldn't have ever thought of doing enchiladas this way if not for
rfc!

Aren't enchilads normally made with corn tortillas? Sounds to me you
had a big burro. 🙂

--
Zilbandy

I stand corrected. :-)
Is a taco made with a soft flour tortilla still a taco?

Not really, no. That is more or less an American invention. And classic
tacos use soft corn tortillas that have either been steamed or dipped meat
juices. They don;t deep fry the tortillas in Mexico, that would be a
tostada.

But if it tastes good, it is good. It doesn't have to always be "authentic"
and truth is there are many styles of tacos, burritos etc.

Paul

"Zilbandy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tracy said:

I stuffed the big burrito sized flour tortillas with the mixture,
covered with sauce and monterey jack cheese and baked for about 25
minutes till the cheese was bubbly and starting to brown.
...
I wouldn't have ever thought of doing enchiladas this way if not for
rfc!

Aren't enchilads normally made with corn tortillas? Sounds to me you
had a big burro. 🙂

--
Zilbandy

Not necessarily. Mexican food is not all made the same way. Where I live
enchilladas made by Mexicans can be made with either corn or flour
tortillas. Corn tortillas are considered in some families low class and
they won't eat them at all. Enchilladas don't even always have sauce. Most
here don't have sauce. The tortilla is covered with a powdered chile. And
yes, they're made that way by Mexicans for Mexicans.

Ms P