If you’re looking for a comforting, flavorful meal that’s sure to impress, these Shredded Beef Enchiladas are the perfect choice. This recipe combines tender, slow-cooked beef with a rich enchilada sauce and plenty of cheese, making it a family favorite. Let’s dive into the details!
Ingredients:
- 2 1/2 pounds chuck roast
- Salt and freshly ground black pepper
- 2 cups low-sodium beef broth
- 1 cup salsa (or a can of diced tomatoes with green chiles)
- 1 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
- 8-10 corn or flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 can (15 oz) enchilada sauce
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños, diced tomatoes
Instructions:
- Prepare the Beef: Season the chuck roast on all sides with salt and pepper. Place it in the bottom of your slow cooker.
- Make the Sauce: In a bowl, whisk together the beef broth, salsa, cumin, chili powder, onion powder, garlic powder, and oregano. Pour this mixture over the roast in the slow cooker.
- Cook the Beef: Cover and cook on LOW for 8 hours, or until the beef is tender and shreds easily. Remove the beef from the slow cooker and shred it using two forks.
- Thicken the Sauce: Pour the remaining broth from the slow cooker into a saucepan over medium heat. Slowly whisk in the cornstarch slurry. Cook for a few minutes until the sauce begins to thicken. Taste and adjust seasonings as needed.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Pour about 1/2 cup of enchilada sauce into the bottom of a baking dish. Lay out a tortilla and spoon a generous amount of shredded beef down the center. Sprinkle some shredded cheese over the beef, then roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re well covered. Sprinkle the rest of the shredded cheese on top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool slightly before serving. Top with your favorite garnishes like sour cream, cilantro, jalapeños, or diced tomatoes.
FAQs:
1. Can I use a different cut of beef? Yes, you can use other cuts like brisket or flank steak, but chuck roast is preferred for its tenderness and flavor after slow cooking.
2. Can I make these enchiladas ahead of time? Absolutely! You can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. Just cover the dish with plastic wrap or foil.
3. How do I freeze enchiladas? To freeze, assemble the enchiladas in a disposable aluminum pan, cover tightly with foil, and label with the date and cooking instructions. They can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and bake as directed.
4. What sides go well with enchiladas? Some great side dishes include Mexican rice, refried beans, guacamole, and a fresh salad. These sides complement the rich flavors of the enchiladas perfectly.
5. Can I use store-bought enchilada sauce? Yes, store-bought enchilada sauce works well and saves time. However, if you prefer homemade, you can make your own by combining tomato sauce, chili powder, garlic powder, cumin, and a bit of flour to thicken.
6. Are corn or flour tortillas better for enchiladas? This is a matter of personal preference. Corn tortillas are traditional and have a distinct flavor and texture, while flour tortillas are softer and easier to roll. Both work well in this recipe.
Enjoy your delicious Shredded Beef Enchiladas! Feel free to experiment with different fillings and toppings to make this recipe your own. Happy cooking! 🌮