Shredded Beef Enchiladas with Homemade Enchilada Sauce
I loved the homemade Enchilada sauceso much and I was excited to make another batch. I had a chuck roast in the freezer I needed to use up so I decided to make shredded beef enchiladas. I tried something new this time and made the enchilada sauce first then cooked the beef in the sauce so the sauce would flavor the beef and the beef would flavor the sauce. I can’t tell you how delicious both the meat and the sauce turned out! I usually add beans or caramelized onions to my enchiladas but this time I wanted the beef and the sauce to be the main focus. This is one of the best batches of enchiladas I have ever made – we all loved them.Shredded Beef Enchiladas with Homemade Enchilada Sauce: Recipe and photos by For the Love of Cooking.net
- 2 tbsp canola oil (divided)
- 2 lb lean chuck roast
- 1/2 sweet yellow onion, to taste
- 2 tbsp chili powder (plus some to season roast)
- 1 1/2 tsp cumin (plus some to season roast)
- 1 tsp coriander (plus some to season roast)
- 1/2 tsp dried oregano (plus some to season roast)
- 1/2 tsp honey
- Sea salt and freshly cracked pepper, to taste (plus some to season roast)
- 3 cloves of garlic, minced
- 1/2 cup of beef broth
- 2 15 oz cans of diced tomatoes
Preheat the oven to 325 degrees.
Heat 1 tablespoon of canola oil in a large Dutch oven over medium high heat. Sprinkle a bit of chili powder, cumin, coriander, oregano, sea salt, and freshly cracked pepper on both sides of the roast. Once the pan is hot, add the roast and sear for about 3 minutes on each side. Remove from the pan and set aside on a plate.
Heat the remaining tablespoon of canola oil in the Dutch oven over medium heat. Add the onion and cook until tender, about 5-6 minutes, make sure you scrape up the browned bits off the bottom of the pan. Add the minced garlic, chile powder, cumin, coriander, oregano, and honey then stir constantly for 1 minute. Add beef broth and diced tomatoes. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 15 minutes.
- Corn tortillas
- Monterey Jack cheese, shredded
- Cilantro, chopped
- Sour cream
Wet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable. Coat the baking dish with cooking spray then pour some enchilada sauce over the bottom. Take a corn tortilla and spoon shredded beef along the center then roll and place into the pan. Repeat until finished. Add the rest of the enchilada sauce over the enchiladas. Top with cheese then cover with tinfoil and place into the oven.
Click here for a printable version of this recipe – For the Love of Cooking.net