Grandma's Enchiladas

From Cook's Country | October/November 2009

Why this recipe works:

For Grandma’s Enchiladas we used slow-cooked shredded chuck roast instead of more common, and less flavorful, ground beef. No need to reach for a can of enchilada sauce for this recipe. The braising liquid became the base for the sauce once the flavors had a few hours to really come together.… read more

For Grandma’s Enchiladas we used slow-cooked shredded chuck roast instead of more common, and less flavorful, ground beef. No need to reach for a can of enchilada sauce for this recipe. The braising liquid became the base for the sauce once the flavors had a few hours to really come together. Sandwiching the filled, rolled tortillas between layers of sauce was the key to an integrated, well-seasoned dish of enchiladas.

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Serves 6

Serve with chopped cilantro and lime wedges.

Ingredients

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