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. I topped them with a dollop of sour cream and fresh cilantro and served them with a nice tomato and avocado salad (thanks Kyle). The entire meal was a huge success and so tasty.

Shredded Beef and Caramelized Onion Enchiladas:

Ingredients:

• 1 1/2 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
• 4-5 cloves of garlic, minced
• 1-2 cups of beef broth

How to Make Shredded Beef and Caramelized Onion Enchiladas

Preheat oven to 275 degrees.

Heat olive oil in a Dutch oven. Sprinkle seasonings to taste all over the meat. Sear the meat in olive oil on all sides.

Add the green chiles, pasilla pepper, and red jalapeno in 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 oven. Cook 4-5 hours until meat shreds easily.

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

Other ingredients:

• 8-10 corn tortillas
• 1 large red onion, sliced
• 1 tsp olive oil
• 1 can of black beans, rinsed and drained
• 2 14 oz cans of red enchilada sauce
• 1 3 oz can of black olive slices (optional)
• 1 cup of Monterey Jack or mozzarella cheese, shredded

How to Make Shredded Beef and Caramelized Onion Enchiladas

Preheat oven to 350 degrees.

Add olive oil to a skillet over medium heat, add onions and sauté, stirring occasionally, for 20 minutes or until golden brown. Season with sea salt, to taste then set aside.

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.

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

Take a corn tortilla and spoon shredded beef along the center, next add onions then finally a spoonful of beans. Roll and place in pan. Repeat until finished. Add the rest of the enchilada sauce. Top with cheese and olives.

Bake covered in tinfoil (spray the top of the foil with cooking spray to keep the cheese from sticking) for 30 minutes. Serve with sour cream, fresh cilantro, and hot sauce if desired. Enjoy!