Description
Mexican magic unfolds with these shredded beef enchiladas, delivering authentic southwestern comfort. Tender meat, rich spices, and melted cheese create a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
- 2 lbs (0.9 kg) chuck roast
- 2 cups (226 g) shredded cheese
- 2 cups (480 ml) red enchilada sauce
- 10 small corn tortillas
- 1 tbsp olive oil
- 1 cup (240 ml) beef broth
- ½ cup (120 ml) tomato sauce
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsps lime juice
- ¼ cup (15 g) chopped fresh cilantro
- ½ tsp black pepper
- ½ tsp chili powder
Instructions
- Meat Preparation: Sear seasoned beef in a hot pot, creating a caramelized exterior that locks in deep, robust flavors.
- Braising Liquid Creation: Blend onions, garlic, beef broth, tomato sauce, and lime juice to craft an aromatic cooking medium that will tenderize the meat during slow cooking.
- Meat Transformation: Simmer beef until fork-tender, allowing the meat to gently break down and absorb the rich, complex flavors of the braising liquid. Continuously keep the meat submerged to maintain moisture and tenderness.
- Tortilla and Filling Assembly: Warm tortillas for enhanced flexibility, then layer with a thin sauce coating. Distribute the succulent shredded beef evenly and roll with precision, ensuring a tight, seamless enchilada.
- Baking Preparation: Arrange rolled enchiladas seam-side down in a baking dish. Completely cover with remaining sauce, ensuring thorough moisture distribution. Generously top with melting cheese to create a golden, bubbling surface.
- Final Baking and Presentation: Bake until cheese transforms into a molten, slightly crispy topping with delicately crisped edges. Garnish with fresh cilantro, a dollop of sour cream, or zesty jalapeño slices. Serve immediately with complementary Mexican-inspired accompaniments.
Notes
- Sear for Maximum Flavor: Brown the beef thoroughly before braising to develop deep, rich caramelized notes that intensify the overall taste profile.
- Maintain Moisture Balance: Keep meat submerged in braising liquid during cooking to prevent drying and ensure tender, succulent shredded beef.
- Warm Tortillas Gently: Slightly heat tortillas before rolling to increase flexibility and prevent cracking, creating smooth, tight enchilada rolls.
- Cheese Melting Technique: Sprinkle cheese evenly and bake until golden and slightly crispy for a perfect textural contrast and appetizing golden-brown surface.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 410
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg