Shredded Beef Enchiladas
Our Shredded Beef Enchiladas are unbelievably delicious enchiladas loaded with tender, juicy, braised and Shredded Beef, lots of gooey Cheese and an authentic Enchilada Sauce!
Servings 6 People
- 3 Pounds Boneless Beef Chuck Roast
- Black Pepper
- 2 Tablespoons Bacon Grease or Vegetable Oil
- 1 Large Yellow Onion Chopped
- 4-6 Large Cloves Garlic Rough Chopped
- 1 28 Ounce Can Crushed Tomatoes
- 1 Cup Water
- 2 Tablespoon Chili Powder
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Dried Oregano
- 3 Bay Leaves
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Worcestershire Sauce
- 1/2 Teaspoon Sugar
- 8 8 Inch Flour Tortillas
- Shredded Meat
- 3/4 Cups Sour Cream
- 2 Cups Extra Sharp Cheddar Cheese Shredded~Divided
- 2 Cups Monterey Jack Cheese Shredded~Divided
- 1/2 Cup Fresh Cilantro Roughly Chopped
Make the Meat and Sauce:
Preheat oven to 275 degrees.
Pat chuck roast dry with paper towels. Season both sides generously with salt and pepper. In an ovenproof Dutch oven, heat bacon grease or vegetable oil over medium heat until it's hot and begins to shimmer. Add chuck roast and brown on both sides, about 5 minutes per side. Remove the roast to a plate and set aside. Add onion and garlic, reducing temperature to medium-low and saute until soft and translucent, about 7-8 minutes.
Add the roast back to the Dutch oven, along with any pan juices that have accumulated, the crushed tomatoes, water, chili powder, cumin, oregano, bay leaves, apple cider vinegar, Worcestershire sauce and sugar. Bring the mixture to a boil and cover. Place in the preheated oven and cook for 3-3 1/2 hours, or until the roast is falling apart tender.
Remove the roast to a shallow pan and shred with 2 forks. Add 1 cup of the pan sauce. Add salt and pepper to taste (I added 2 teaspoons of salt and 1/2 teaspoon pepper). Set aside
Add 1 cup of water to the pan sauce and salt and pepper to taste (I added 1 1/2 to 2 teaspoons of salt and 3/4 teaspoon pepper).
Preheat the oven to 350 degrees.
Add 1/2 cup of pan sauce to a 9 X 13 inch baking dish.
Set aside 1 cup of the Cheddar and 1 cup of the Jack for top of enchiladas.
Fill each tortilla with an equal amount of shredded beef (about 1/3 cup), 1 1/2 tablespoons of sour cream, a layer of cheddar and a layer of jack. Roll up tightly and place seam side down in baking dish.
Ladle cooled pan sauce evenly over top of the enchiladas, then sprinkle with cheese. (You'll probably have extra sauce)
Bake in preheated oven until the sauce is bubbly and the cheese is melted, about 20-25 minutes. Garnish with cilantro and serve.
Calories: 1402kcal | Carbohydrates: 103g | Protein: 78g | Fat: 74g | Saturated Fat: 35g | Cholesterol: 254mg | Sodium: 2067mg | Potassium: 1320mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1870IU | Vitamin C: 3.3mg | Calcium: 857mg | Iron: 13.3mg