Recipe: Shredded Beef Enchiladas from the Junior League of San Francisco (not Chi-Chi's)

Shredded Beef Enchiladas
Source: San Francisco Encore by Junior League of San Francisco

These are yummy.

2 lb beef chuck
1/4 cup water
3 tbsp vinegar
1 cup beef stock (may need just a little more)
2 tbsp chili powder
1 1/2 tsp ground cumin
2 tbsp oil
1 onion, chopped
2 cans (7oz. each) diced green chilies
1 tbsp flour
2 cups sour cream
3/4 lb. shredded jack cheese
salt and pepper to taste
12 corn tortillas

Place meat in a large pan with water. Cover and cook over med. heat for 30 minutes.

Uncover and cook until liquid boils away and meat is browned. Remove meat from pan.

Add vinegar, scraping up any brown bits on the bottom of the pan. Stir in beef stock, chile powder, and 1 tsp cumin. Return meat to pan and bring to a boil. Cover and simmer over low heat till tender, about 2 hours. Cool and tear into shreds and mix with juices in pan.

Saute onion, chilies and remaining cumin in oil. Cook, stirring occasionally, until onion is soft, about 10 minutes.

Mix in flour and cook a few minutes. Stir in sour cream and cook until simmering. Remove from heat and stir in 1 cupC shredded cheese and salt and pepper.

Cook tortillas in a small amount of oil until limp, about 5 seconds each side. Drain on paper towels.

Spoon 1/3 cup chili mixture and 1/4 cup shredded beef down center of each tortilla. Roll and set seam side down in shallow baking dish.

Bake at 375, covered for 15 minutes. Uncover, sprinkle with remaining cheese and bake until the cheese melts.