Shredded Beef Enchiladas with Homemade Enchilada Sauce

I loved the homemade Enchilada sauce so 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.

After the sauce has simmered for 15 minutes, blend the sauce with an immersion blender (or regular blender) until smooth. Taste and re-season if needed. Add the roast and it's juices to the sauce, spoon some of the sauce over the top of the roast then cover with a lid and place into the oven. Cook for 2-3 hours or until the beef is tender and shreds easily. Make sure to 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 forks, 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).

Other Ingredients:

• 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.

Bake for 25 minutes then remove the tinfoil 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 sour cream. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net