over stuffed shredded beef & spinach enchiladas, aka aaaaaaaaggggghhhhhhh

over the break from blogging, i perfected my shredded beef.  the internet kept trying to tell me to add all this different junk and use all these different meats, but it never worked out.  i'm particular about eating animal and i hate hate hate hate biting into a chunk of fat or tendon or whatever animal is made out of.  and the flavors just never were spot on.  these flavors, i'm about to share with you, are totally spot on.  i also add spinach for just a bit of fiber, and the creamy cilantro is a recipe i stole from a special when i used to work at this mexican restaurant like a full decade ago.  cook time + prep time ~ 3.25 hours, yields 10 enchiladas, about three net carbs per enchilada plus how many carbs are in your tortillas (ours are about 2.5)

ingredients

2 lbs fresh spinach - salt water blanched, well dried, & chopped
1 lb pepper jack cheese - shredded - divided in half
2 lb cubed chuck stew meat
2 cup rum
2 tbsp worcestershire
1.5 cup heavy cream
1 bunch cilantro - chopped
4 tbsp dehydrated onion
2 tbsp dehydrated garlic
2 tbsp cumin
1 tbsp salt
2 tbsp cayenne pepper
4 tbsp high quality chili powder
10 tortillas or whatever
1 tbsp olive oil
water

• the beef is actually super easy, but it just takes forever.  heat the oil in a dutch oven over medium-medium high heat.  add beef and all the try seasonings and worcestershire.  mix it up.  add rum then top with water until beef is all covered.  put a lid on the dutch oven and leave it alone.
• check on meat after two hours.  it should fall apart easily.  if it doesn't, cover it and cook it longer.  otherwise its time for shredding.  there should be some liquid in the pot, but don't worry about it because as the beef starts shredding it will drink up all that liquid.  i use these two wooden thingies, one thats flat and one with teeth like a fork.  it makes shredding really easy.  i'm sure you can find an instructional video.

• add the spinach and mix it well with the beef.  divide the beef mixture into tenths and distribute among the tortillas.  also distribute half the cheese among these tortillas.  roll into a greased 9x13 pan with the open sides facing down.  
• preheat oven to 450.  in the same pot you cooked your beef, over medium heat, cook your cream and cilantro.  i have started using this cilantro that comes in these little frozen pellets you can see in the picture.  its easier than chopping a big bunch if i don't need it to be super fresh tasting.  when cream starts bubbling, add the remaining cheese in small increments mixing well the entire time.  sauce should be thick when all the cheese is added, such that when you run the spoon on the bottom of the pan, you can see the pan for a second.
• pour all that sauce over the enchiladas, paying attention to the corners so they don't dry out.  pop it into the oven for about 20 minutes, or until its golden on top and super bubbly

this is what it should look like when you take it out.  you might think its over cooked, but those chewy bits at the top will be what you and your mate will be fighting over when it comes time to eat.  you'll probably want to eat it right away, but i always let it sit for about fifteen minutes to cool before plating so it doesn't totally fall apart in its hot, delicious wetness.

these enchiladas are so amazing, even a regular sugar eater would be pleased.  lemme know if you try & what you think.

enchiladas are definitely one of the six things i miss about texas

i don't know what the deal is here; people only eat burritos and nachos at mexican food restaurants.  when i tell people i'm making enchiladas, and then give them the enchiladas, they're always like, "oh, i didn't realize that was an enchilada."  whatevs.  i love 'em.  and i was working so hard to make these stupid low carb tortillas but the grocery store has them for cheaper + higher fiber + lower carb.  the kind i am using is just under 3 carbs per tortilla, but you might be able to find a better deal.  they are *really* high in fiber tho.  be warned.  so these are spicy beef and chicken enchiladas with creamy cilantro sauce.  cook time + prep time ~ 1 hr, yields ten enchiladas, 1 carb + tortilla carbs (so 4 total carbs for me)

ingredients

3 cups boneless skinless chicken breasts - cubed
1 lb ground beef
3 cups mexican cheese - if there's too much cheddar, you'll have to add some jack or something to it otherwise it'll break
1 bunch cilantro - chopped
3 serrano - thinly sliced
0.25 cup green chili powder
4 tbsp spicy red chili powder
1 tsp cumin
1 tsp garlic salt

• preheat oven to 350F
• break up the beef in pan over medium heat.  add chicken, salt, cumin, and chili powders.  cook until chicken is cooked through and beef is well broken up.  taste it.  you might need more salt or more chili.  put aside to cool.  i put mine in the freezer.  i wanted it to be cold enough that it wasn't going to make the cheese melt.  when sufficiently cooled, add two cups of cheese and mix well.  
• evenly divide amongst tortillas and roll them up like tiny burritos.  the internet has everything.  place them in a 9ishx13ish well greased pan.  put pan aside.
• in another stove top pan over medium high heat, heat cream mixed with cilantro.  when it comes to a simmer add cheese in small increments.  remember the lessons i have learned about cheddar.  if there is too much cheddar, the sauce will break when you put it in the oven, so make sure your cheese is more creamy soft cheeses than cheddar.  when sauce is thick and cheesy, pour it all over the enchiladas and put them in the oven for ~20 minutes until bubble and golden in some parts

man o man these were so delicious.  we had leftovers for the next couple days and it was still bombtacular.  these are a total win.  try make them with your own modifications

this time, i stuffed it and baked it.

i bought low carb tortillas.  turns out they're lower in carbs and higher in fiber than the stuff i worked so hard to make.  le sigh.  anyway, i call this leftover enchilada surprise!

wrapped up in low carb tortillas, topped with cheese and hot sauce, and threw 'em in the oven at 350F for about 15 minutes.  delicious.