Shredded Beef Enchiladas
Recipe Type: Main Course Total Time: 2 hours 30 minutes
Prep time:
Cook time:
Serving size: 12
Calories per serving: 156
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 156
3 cloves minced garlic
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon sugar
1 teaspoon salt
1-1/4 pounds trimmed of fat beef chuck roast or beef of choice
1 tablespoon vegetable oil
2 finely chopped yellow onions
15 ounces tomato sauce
1/2 cup (120 ml) water
4 ounces shredded Monterey Jack cheese, divided
4 ounces shredded sharp cheddar cheese, divided
1/3 cup chopped fresh cilantro
1/4 cup chopped jalapeño peppers
12 6-inch corn tortillas
Directions:
In small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
Heat oil in Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and sear on both sides, about 6-8 minutes. Remove the meat to a plate.
Reduce the heat to medium, add the onions and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook for 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, after about 1½ hours.
Preheat oven to 350 degrees F.
Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and shred the beef into small pieces. Mix together with the cilantro, jalapenos, and half of the shredded cheeses.
Spread ¾ cup of the sauce in the bottom of a 9x13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread 1/3 cup of the beef mixture down the center of each tortilla, roll up tightly, place seam-side down in the baking dish. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.
Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5-10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Heat oil in Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and sear on both sides, about 6-8 minutes. Remove the meat to a plate.
Reduce the heat to medium, add the onions and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook for 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, after about 1½ hours.
Preheat oven to 350 degrees F.
Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and shred the beef into small pieces. Mix together with the cilantro, jalapenos, and half of the shredded cheeses.
Spread ¾ cup of the sauce in the bottom of a 9x13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread 1/3 cup of the beef mixture down the center of each tortilla, roll up tightly, place seam-side down in the baking dish. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.
Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5-10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.