Shredded Beef Enchiladas With Chipotle Cream Cheese Swirl

Looking for a comforting yet exciting dinner? These Shredded Beef Enchiladas with Chipotle Cream Cheese Swirl are exactly what you need! Tender, slow-cooked beef is rolled into soft corn tortillas, smothered in a rich red enchilada sauce, and then elevated with a smoky, creamy chipotle swirl. This recipe balances bold flavors with a touch of freshness, making it a guaranteed crowd-pleaser. Perfect for a weeknight meal or a festive gathering, these enchiladas are sure to become a new family favorite. Let’s get started on building these layers of deliciousness!

What You’ll Need: The Ingredient Rundown

• 500g (1lb 2oz) Beef Chuck: We’re using beef chuck because it becomes incredibly tender when slow-cooked. This cut has a good amount of marbling, which translates to juicy, flavorful shredded beef. Look for a piece with good color and some fat content.
• 8-10 (8-inch) Corn Tortillas: Authentic corn tortillas are key to a great enchilada. They have a distinct flavor and texture that flour tortillas simply can’t replicate. Ensure they are pliable enough to roll without cracking – we’ll be softening them slightly.
• 200g (7oz) Cream Cheese, Softened: Full-fat cream cheese is recommended for the best texture and richness in the chipotle swirl. Softening it to room temperature is crucial for a smooth, lump-free mixture.
• 1 Chipotle Pepper in Adobo, Minced: Chipotle peppers are smoked and dried jalapeños, offering a smoky heat. The adobo sauce they come packed in adds another layer of flavor. Adjust the amount based on your spice preference.
• 1 tsp (5ml) Adobo Sauce from the Chipotle Can: Don’t discard the adobo sauce! It’s a flavor bomb. It adds a smoky, slightly sweet, and spicy element to the cream cheese swirl.
• 1 tsp (5ml) Lime Zest: Fresh lime zest brightens up the chipotle cream cheese, cutting through the richness and adding a citrusy aroma.
• 1 tsp (5ml) Fresh Lime Juice: More lime! The juice adds a tangy counterpoint to the smoky chipotle and creamy cheese. Always use fresh lime juice for the best flavor.
• 1 cup (240ml) Roasted Corn Kernels: Roasted corn adds a touch of sweetness and texture to the filling. You can use frozen roasted corn, or roast fresh corn yourself for an even more intense flavor.
• 1 Small Poblano Pepper, Roasted, Peeled and Diced (Optional): Poblano peppers have a mild heat and a slightly fruity flavor. Roasting them brings out their sweetness and makes them easier to peel. This is optional, but adds a lovely depth of flavor.
• 2 cups (480ml) Red Enchilada Sauce (Ensure No Alcohol): Choose a high-quality red enchilada sauce. Check the ingredients to ensure it doesn’t contain any alcohol if you prefer. The sauce should be flavorful and not overly salty.
• 1 cup (120g) Shredded Mexican Blend Cheese: A Mexican blend typically includes cheddar, Monterey Jack, and sometimes queso quesadilla. This blend melts beautifully and provides a classic enchilada flavor.
• 2 tbsp (30ml) Vegetable Oil, for Softening Tortillas: A neutral-flavored oil like vegetable or canola oil is best for softening the tortillas. This prevents them from cracking when rolled.
• 2 tbsp (30ml) Fresh Cilantro Leaves, Chopped: Fresh cilantro adds a bright, herbaceous finish to the enchiladas.
• Extra Chipotle Cream Cheese Mixture (as prepared) for Drizzling: We’ll reserve some of the chipotle cream cheese for a beautiful and flavorful garnish.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Beef Chuck: You can substitute with beef brisket or even shredded rotisserie chicken for a quicker option.
• Corn Tortillas: While corn tortillas are traditional, you can use flour tortillas if preferred.
• Chipotle Peppers: If you don’t like spice, you can omit the chipotle pepper and use a pinch of smoked paprika instead.
• Poblano Pepper: Bell peppers (any color) can be used as a milder substitute.

Let’s Build Those Enchiladas: A Step-by-Step Guide

1. Prepare the Beef: Ensure your beef chuck is incredibly tender. Simmering it low and slow for 2-3 hours with aromatics like onion, garlic, and a bay leaf breaks down the tough fibers, resulting in easily shredded, flavorful beef. Don’t rush this step – the quality of the beef directly impacts the final dish. Once cooked, drain well and shred using two forks.
2. Craft the Chipotle Cream Cheese: This isn’t just any cream cheese; it’s the flavor bomb that elevates these enchiladas. Softening the cream cheese is crucial for a smooth, easily spreadable consistency. Finely mincing the chipotle pepper ensures even distribution of heat and smoky flavor. Don’t skip the lime zest and juice – they brighten the richness of the cream cheese and balance the spice. Remember to reserve half for the swirl!
3. Soften the Tortillas: Corn tortillas can easily crack when rolled. Briefly frying them in oil makes them pliable and prevents breakage. Heat the oil over medium heat – you’re not aiming to crisp them, just soften them. A quick 5 seconds per side is usually sufficient. Drain on paper towels to remove excess oil.
4. Assemble the Enchiladas: This is where the magic happens. Spread a thin layer of enchilada sauce on each tortilla – this acts as a glue and adds flavor. Don’t overfill the tortillas, or they’ll be difficult to roll. A combination of shredded beef, corn, and optional poblano pepper provides a delightful texture and flavor contrast. The chipotle cream cheese line is the star – it creates a beautiful swirl and a burst of flavor in every bite.
5. Arrange in Baking Dish: Place the rolled enchiladas seam-side down in the prepared baking dish. This prevents them from unraveling during baking. Pack them snugly together for a visually appealing presentation.
6. Sauce and Cheese: Generously pour the remaining enchilada sauce over the enchiladas, ensuring they are fully coated. This keeps them moist and adds a rich, savory flavor. Sprinkle the shredded Mexican blend cheese evenly over the top. The cheese will melt and bubble, creating a golden-brown crust.
7. Bake to Perfection: Baking uncovered allows the cheese to melt and brown beautifully. Keep a close eye on them during the last few minutes of baking to prevent burning.
8. Rest and Garnish: Allowing the enchiladas to rest for 5 minutes after baking allows the flavors to meld and the sauce to thicken slightly. The final flourish – drizzling with the reserved chipotle cream cheese and scattering with fresh cilantro – adds visual appeal and a burst of freshness.

Choosing the Right Enchilada Sauce

The enchilada sauce is the backbone of this dish. Opt for a high-quality red enchilada sauce, and always double-check the ingredients to ensure it doesn’t contain alcohol, especially if serving to those who avoid it. You can find excellent pre-made sauces, or if you’re feeling ambitious, make your own from scratch for a truly authentic flavor. A sauce with a good balance of chili peppers, spices, and tomato will complement the beef and chipotle cream cheese perfectly.

The Magic of Chipotle Peppers

Chipotle peppers in adobo sauce are smoked and dried jalapeños, offering a unique smoky heat that’s incredibly versatile. The adobo sauce itself is a flavorful marinade that adds depth and complexity. Using both the minced chipotle pepper and a spoonful of the adobo sauce ensures a well-rounded chipotle flavor in the cream cheese. Adjust the amount of chipotle pepper to your spice preference – start with one and add more if you like it extra spicy!

Why Slow-Cooking the Beef Matters

The long, slow simmer for the beef chuck isn’t just about convenience; it’s about transforming a tougher cut of meat into something incredibly tender and flavorful. The low temperature allows the collagen in the beef to break down, resulting in a melt-in-your-mouth texture. The aromatics added during simmering infuse the beef with subtle flavors that complement the enchilada filling beautifully. This method is far superior to trying to rush the process with a quicker cooking method.

Variations and Additions

Feel free to customize these enchiladas to your liking! Consider adding black beans, diced potatoes, or sautéed onions to the filling. For a vegetarian option, substitute the beef with seasoned mushrooms or sweet potatoes. You can also experiment with different types of cheese, such as Monterey Jack or Oaxaca. A sprinkle of cotija cheese after baking adds a salty, crumbly finish.

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can assemble the enchiladas up to a day in advance, cover them tightly, and refrigerate. Add about 10-15 minutes to the baking time if baking from cold.

Can I freeze these enchiladas?

Yes, assembled and baked enchiladas freeze well. Let them cool completely, then wrap tightly in plastic wrap and foil. Reheat in the oven at 350°F (175°C) until heated through.

What if I don’t have poblano peppers?

Don’t worry! They’re optional. You can omit them altogether or substitute with another mild chili pepper, like Anaheim.

These Shredded Beef Enchiladas with Chipotle Cream Cheese Swirl are a guaranteed crowd-pleaser! The combination of tender beef, smoky chipotle, and creamy cheese is simply irresistible. Don’t forget to save this recipe to Pinterest so you can easily find it when you’re ready to make a batch!

Shredded Beef Enchiladas With Chipotle Cream Cheese Swirl

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• Author: Nicole Martinez
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

These Shredded Beef Enchiladas feature tender, slow-cooked beef rolled in corn tortillas, smothered in red enchilada sauce, and swirled with a smoky chipotle cream cheese. A flavorful and comforting dish perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 500g (1lb 2oz) Beef Chuck: Slow-cooked for tenderness.
• 8–10 (8-inch) Corn Tortillas: Authentic flavor and texture.
• 200g (7oz) Cream Cheese, Softened: For a rich chipotle swirl.
• 1 Chipotle Pepper in Adobo, Minced: Adds smoky heat.
• 1 tsp (5ml) Adobo Sauce: Enhances smoky flavor.
• 1 tsp (5ml) Lime Zest: Brightens the cream cheese.
• 1 tsp (5ml) Lime Juice: Adds tanginess.
• 1 cup (240ml) Roasted Corn: Adds sweetness and texture.
• 1 Small Poblano Pepper, Diced (Optional): For mild heat and flavor.
• 2 cups (480ml) Red Enchilada Sauce: Flavorful base.
• 1 cup (120g) Shredded Mexican Blend Cheese: Melts beautifully.
• 2 tbsp (30ml) Vegetable Oil: For softening tortillas.
• 2 tbsp (30ml) Cilantro, Chopped: Fresh herbaceous finish.

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Instructions

1. Prepare the Beef: Slow-cook beef chuck (2-3 hours) until tender, then shred.
2. Make Chipotle Cream Cheese: Combine softened cream cheese, minced chipotle, adobo sauce, lime zest, and juice.
3. Soften Tortillas: Briefly fry tortillas in oil (5 seconds per side) to make pliable.
4. Assemble Enchiladas: Spread sauce on tortillas, fill with beef, corn, and chipotle cream cheese, then roll.
5. Bake Enchiladas: Arrange in a dish, cover with sauce and cheese, and bake until bubbly.

Notes

For best results, use full-fat cream cheese and ensure the beef is incredibly tender. Adjust chipotle pepper amount to your spice preference.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Mexican
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada
• Calories: 450 kcal
• Sugar: 10 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 80 mg

Keywords: enchiladas,beef,chipotle,mexican,dinner,comfort food,slow cooker,tortillas