Description

These Shredded Beef Enchiladas are tender, flavorful, and smothered in a rich homemade sauce. Slow-cooked beef, soft tortillas, and gooey cheese make them the ultimate comfort meal.

Ingredients

Scale

For the Shredded Beef:

2 lbs chuck roast

1 tbsp olive oil

1 onion, diced

4 cloves garlic, minced

1 cup beef broth

1 tbsp chili powder

2 tsp cumin

1 tsp oregano

Salt and pepper to taste

For the Sauce:

2 tbsp olive oil

2 tbsp all-purpose flour

2 tbsp chili powder

1 tsp cumin

1/2 tsp garlic powder

2 cups chicken or beef broth

1 (8 oz) can tomato sauce

Salt to taste

For Assembly:

8–10 corn or flour tortillas

3 cups shredded Monterey Jack or cheddar cheese

1/4 cup fresh cilantro, chopped

1/2 cup diced white onion for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Season chuck roast with salt and pepper. Heat olive oil in pot over medium-high heat and sear on all sides.

2. Remove beef. Add diced onion, cook until softened. Add garlic and cook 1 minute.

3. Return beef to pot. Add beef broth and spices. Simmer covered on low for 3-4 hours until fork-tender.

4. Shred beef and mix with a few spoonfuls of cooking liquid.

5. For sauce: Heat olive oil in saucepan. Whisk in flour and spices to form roux, cook 1 minute.

6. Slowly whisk in broth and tomato sauce. Simmer 5-10 minutes until thickened. Season with salt.

7. Preheat oven to 375°F. Lightly grease 9×13 dish. Warm tortillas.

8. Spread thin layer of sauce in dish. Dip tortillas in sauce, fill with beef and cheese, roll and place seam-side down.

9. Pour remaining sauce over enchiladas, sprinkle with cheese. Bake 20-25 minutes until cheese bubbles.

10. Let rest 5 minutes. Garnish with cilantro and diced onion.

Notes

Cool completely before storing. Refrigerate up to 4 days or freeze up to 3 months. Thaw in fridge before reheating.

Warm tortillas before assembly to prevent cracking.

Use gluten-free tortillas and flour substitute for gluten-free version.

Do not overfill enchiladas to avoid bursting.

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Category: Dinner
Method: Stovetop and Oven
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 550
Sugar: 4 g
Sodium: 920 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 95 mg