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Slow-Cooked Shredded Beef Enchiladas

Slow-Braised Shredded Beef Enchiladas

  • Author: AlmaHerzog
  • Total Time: PT175M
  • Yield: 6 1x
  • Diet: Gluten-Free

Description

These Shredded Beef Enchiladas are packed with slow-cooked, braised beef and smothered in enchilada sauce and cheese.

Ingredients

Scale
  • 3 pounds boneless beef chuck-eye roast
  • Salt and pepper
  • 1 Tablespoon vegetable oil
  • 3 cups red enchilada sauce
  • 2 cups shredded cheddar cheese
  • 12 6-inch corn tortillas
  • sour cream
  • chopped cilantro
  • diced avocado
  • lime wedges

Instructions

  1. Step: Move the oven rack to the lower-middle position and preheat the oven to 300 degrees F.
  2. Step: Trim the beef and cut it into 1 ½-inch pieces. Use paper towels to pat the beef dry and then season the meat on all sides with salt and pepper.
  3. Step: Add the oil to a large heavy-bottomed pot and heat over medium-high heat until the oil is shimmering and just beginning to smoke.
  4. Step: Add in the meat and cook until the meat is browned about 8-10 minutes.
  5. Step: Take the pot off of the heat and stir in the enchilada sauce.
  6. Step: Put the lid on the pot and cook in the preheated oven for 2-2 ½ hours or until the meat is fork-tender.
  7. Step: Set a large strainer over a large bowl and empty the beef and sauce into the strainer. Move the meat to a large bowl or pan and use two forks to shred the beef. Reserve the strained off enchilada sauce for later in the recipe.
  8. Step: Turn the oven temperature up to 375 degrees F.
  9. Step: Spoon ⅔ cup of the reserved enchilada sauce into the bottom of a 13×9-inch baking pan.
  10. Step: Add 1/3 cup of the enchilada sauce and 1 cup of the shredded cheese to the beef. Stir until the beef is coated in the sauce and the cheese is evenly distributed.
  11. Step: Heat all of the tortillas in the microwave until they are warm and pliable, about 30-60 seconds.
  12. Step: Place a tortilla on a plate or countertop and add 1/3 cup of the beef filling into the middle. Roll up the tortilla nice and tight and place it seam-side down into the 9×13 pan. Repeat with the remaining tortillas and filling.
  13. Step: Use a spoon to evenly distribute the remaining enchilada sauce over the enchiladas. Then, evenly distribute the remaining shredded cheese and then cover the enchiladas with foil.
  14. Step: Bake for 22 minutes, or until the enchiladas are hot and the cheese is melted. Serve the enchiladas on plates and garnish with sour cream, cilantro, avocado, and lime wedges.

Notes

If you serve these enchiladas with rice and beans, this recipe will serve more like 10-12 people. You can make the beef filling up to 3 days in advance.

  • Prep Time: PT25M
  • Cook Time: PT150M
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 enchiladas
  • Calories: 591 kcal
  • Sugar: 8 g
  • Sodium: 1081 mg
  • Fat: 29 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 5 g
  • Protein: 57 g
  • Cholesterol: 106 mg

Keywords: Shredded Beef Enchiladas, Mexican Beef, Dinner Recipe

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Find it online: https://easydashrecipes.com/slow-braised-shredded-beef-enchiladas-423760646188107185/