Fantastic Shredded Beef Enchiladas
Get ready to wow your taste buds with these Fantastic Shredded Beef Enchiladas, a hearty, flavor-packed dish that’s perfect for a satisfying family dinner or a crowd-pleasing party entree. This recipe features tender, slow-cooked chuck roast, richly seasoned with cumin, chili powder, and a touch of green chiles, all brought together in a savory bath of beef broth. The melt-in-your-mouth shredded beef is wrapped in warm flour tortillas, smothered in zesty red enchilada sauce, and topped with a gooey blend of cheddar and Monterey Jack cheeses. Baked to bubbly, golden perfection and garnished with fresh cilantro, these enchiladas are as visually stunning as they are delicious. Serve them with a dollop of sour cream for a creamy finish, and watch them disappear! With straightforward steps and bold flavors, this recipe is a guaranteed hit for lovers of classic Mexican-inspired comfort food.
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Recipe Information
Ingredients
- 2 pounds Chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, chopped
- 3 Garlic cloves, minced
- 2 cups Beef broth
- 4 ounces Diced canned green chiles
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 10 Flour tortillas (8-inch)
- 2 cups Red enchilada sauce
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Chopped fresh cilantro
- 1 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the chuck roast with salt and pepper.
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the chuck roast on all sides until browned, about 4 minutes per side. Remove the roast and set aside.
In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Stir in the diced green chiles, cumin, and chili powder. Return the seared roast to the pot, cover with a lid, and transfer to the preheated oven.
Bake the roast for 3 to 4 hours, or until it is tender and easily shreddable. Check occasionally to ensure there is enough liquid, adding more broth if necessary.
Once the beef is ready, remove it from the pot, let it cool slightly, and shred it using two forks. Reserve 1/2 cup of the cooking liquid for added flavor.
In a large bowl, mix the shredded beef with the reserved cooking liquid to keep it moist.
Lightly grease a 9x13-inch baking dish. Spread about 1/2 cup of enchilada sauce evenly across the bottom.
Warm the flour tortillas in a microwave or on the stovetop to make them pliable. Place about 1/3 cup of the shredded beef mixture in the center of each tortilla. Sprinkle with a small amount of cheddar and Monterey Jack cheese before rolling the tortilla tightly.
Place the rolled tortillas seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged in the dish.
Pour the remaining enchilada sauce evenly over the tortillas, ensuring they are fully covered. Sprinkle the remaining cheddar and Monterey Jack cheese over the top.
Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
5861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.3 g | 441% | |
| Saturated Fat | 158.6 g | 793% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 1297 mg | 432% | |
| Sodium | 18534 mg | 806% | |
| Total Carbohydrate | 321.8 g | 117% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 42.4 g | ||
| Protein | 368.0 g | 736% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 3584 mg | 276% | |
| Iron | 54.3 mg | 302% | |
| Potassium | 4486 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
