Shredded Beef and Caramelized Onion Enchiladas

Our good friends were coming over for dinner, and I wanted to make something simple, hearty, and delicious. I decided to do shredded beef enchiladas with black beans and caramelized onions. I let the beef cook for hours in the oven – my house smelled so good. The enchiladas were great, the meat was tender, spicy, and flavorful, while the onions were deliciously sweet. This easy shredded beef and caramelized onion enchiladas recipe paired nicely with a tomato and avocado salad, tortilla chips, salsa, and guacamole. The entire meal was a huge success and so tasty.

Shredded Beef and Caramelized Onion Enchiladas

Shredded Beef:

• 1½ lbs of chuck roast or round roast (chuck is more flavorful)
• 1 pasilla pepper, seeded and diced
• 1 red jalapeno pepper, seeded and diced
• 1 (7-oz) can of whole green chiles, reserve the juice
• 1 tbsp olive oil
• Chili powder, to taste
• Garlic powder, to taste
• Cumin, to taste
• Paprika, to taste
• Oregano, to taste
• Sea salt and freshly cracked pepper, to taste
• 5 cloves of garlic, minced
• 2 cups of beef broth

Other ingredients:

• 1 tbsp butter or olive oil
• 1 large red onion, sliced
• 10-12 corn tortillas
• 2 (14-oz) cans of red enchilada sauce
• 1 can of black beans, rinsed and drained
• 1 (3-oz) can of black olive slices (optional)
• 1 cup of Monterey Jack, cheddar, or mozzarella cheese, shredded

Serving:

• Sour Cream
• Fresh cilantro, chopped
• Salsa
• Guacamole
• Hot sauce

How to Make Shredded Beef

Preheat oven to 275 degrees.

Make the shredded beef by heating olive oil in a Dutch oven. Sprinkle seasonings to taste all over the meat. Sear the beef in olive oil on all sides.  Side Note: I don’t measure the seasonings; I sprinkle them evenly all over the roast. 

Add the green chiles, pasilla pepper, and red jalapeno to the Dutch oven and stir often, giving them a quick sauté for 1-2 minutes.

Add beef broth, reserved green chile juice, and chopped garlic.

Cover and place in the oven. Cook 4-5 hours, until the meat shreds easily.

Check on the roast every couple of hours to make sure there is plenty of liquid; if it’s low, add more broth.

How to Make Shredded Beef and Caramelized Onion Enchiladas

Preheat oven to 350 degrees. Coat a 9×13-inch baking dish with cooking spray.

Caramelize the onions by adding butter or olive oil to a large skillet over medium heat, adding onions and cooking, stirring occasionally, for 20 minutes or until golden brown. Season with sea salt, to taste, then set aside.  Side Note: If the onions run dry, add a little water to the skillet and continue cooking.

Prepare the enchiladas by placing the corn tortillas in a damp tea towel and heating them in the microwave for 60-90 seconds until soft and pliable.

Pour some enchilada sauce over the bottom of a large baking dish.

Take a corn tortilla and spoon shredded beef down the center, next add onions, then finally a spoonful of beans. Roll and place seam-side down in the baking dish. Repeat until finished.

Add the remaining enchilada sauce. Top with cheese and olives.

Bake covered in foil for 25 minutes. Remove the foil and bake for 5 minutes.

Serve with sour cream, fresh cilantro, and hot sauce if desired. Enjoy!