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Shredded Beef Enchiladas with Homemade Enchilada Sauce
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Shredded Beef Enchiladas with Homemade Enchilada Sauce

Course Main
Cuisine Mexican
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large Dutch oven
  • Immersion Blender or Blender
  • 9 x 13-inch Baking Dish

Ingredients

Beef:

  • 1 tbsp vegetable oil
  • 2 lbs. chuck roast
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • Sea salt and freshly cracked pepper to taste

Enchilada Sauce:

  • 1 tbsp vegetable oil
  • ½ tbsp chili powder
  • 1½ tsp cumin
  • 1 tsp coriander
  • ½ tsp dried oregano
  • ½ tsp honey
  • Sea salt and freshly cracked pepper to taste
  • 3 cloves of garlic minced
  • ½ cup of beef broth
  • 2 15-oz cans of diced tomatoes

Other Ingredients:

  • Corn tortillas
  • Monterey Jack cheese shredded
  • Avocado diced
  • Cilantro chopped
  • Green onions chopped
  • Sour cream
  • Hot Sauce

Instructions

  • Preheat the oven to 325 degrees.
  • Prepare the beef by heating one tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Combine the seasonings well, and sprinkle evenly over the entire roast. Once the Dutch oven is hot, add the roast and sear for about 3 minutes on each side. Remove from the pan and set aside on a plate.
  • Prepare the enchilada sauce by heating the remaining tablespoon of vegetable oil in the same large Dutch oven over medium heat. Add the onion and cook until tender, about 5-6 minutes.
  • Add the minced garlic, chili 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.
  • Cover with a lid and simmer for 15 minutes.
  • After the sauce has simmered for 15 minutes, blend it with an immersion blender (or regular blender) until smooth. Taste and re-season if needed.
  • Add the roast and its juices to the sauce, spoon some of the sauce over the top of the roast, then cover with a lid.
  • Cook the beef by placing it in the oven to simmer for 2-3 hours, or until the beef is tender and shreds easily.   Side Note: Check the meat every hour and add more beef broth if the liquid is getting low.
  • Remove the meat from the sauce and shred with a fork, removing as much as possible.  If the sauce is too thick, add a bit more beef broth and stir to combine (I added about 1 cup).
  • Prepare the corn tortillas inside and microwave for 30-60 seconds, until soft and pliable.
  • Prepare the enchiladas by coating the baking dish with cooking spray then pour some enchilada sauce over the bottom.
  • Spoon shredded beef along the center of a tortilla then roll and place into seam-side down in the pan. Repeat until finished.
  • Add the rest of the enchilada sauce over the enchiladas.
  • Top with cheese then cover with foil and place into the oven.
  • Bake the enchiladas for 20 minutes then remove the foil and continue to bake for 5 more minutes or until the cheese is melted.
  • Remove from the oven and sprinkle the top with green onions.
  • Serve with avocado, cilantro, green onions, sour cream, and hot sauce, if desired. Enjoy.