Shredded Beef Enchiladas
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Shredded Beef Enchiladas

Course Main Course
Cuisine American, Mexican Inspired
Keyword shredded-beef-enchiladas
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 flour or 8 corn Enchiladas
Author Melissa Sperka

Ingredients

  • Enchilada sauce:
  • 1/4 cup onion finely diced
  • olive oil
  • 1 15 oz can tomato sauce
  • 3 tsp prepared taco seasoning
  • 1/2 tsp cumin
  • 1/4 tsp ground chipotle pepper
  • Enchiladas:
  • 1 small onion diced
  • 1 medium poblano pepper diced
  • olive oil
  • 4 cloves garlic minced
  • 1 10 oz can diced tomatoes & green chilies i.e. Rotel Chili Fixin's
  • 2 Tbsp prepared taco seasoning [more or less to your taste]
  • 1/4 tsp ground chipotle pepper
  • 1/8 tsp cinnamon
  • 3 cups cooked chuck roast shredded
  • 1/2 cup taco sauce
  • 6 8 inch flour tortillas OR 8 [6] inch corn tortillas
  • 2 cups shredded Colby-Jack cheddar cheese divided
  • 3 Tbsp chopped fresh cilantro
  • fresh pico de gallo

Instructions

  • To make the enchilada sauce In a small saucepan, cook 1/4 cup of chopped onion in a small amount of olive oil until translucent.
  • Add 1 can of tomato sauce and all of the seasonings. Stir well and season with salt to your taste.
  • Lower the heat and simmer for 8-10 minutes then remove from the heat to cool slightly.
  • To make the filling for the enchiladas: Preheat the oven to 375°F and spray a 13 x 9 inch dish with cooking spray.
  • In a stove top pot over medium high heat, saute the chopped onion and poblano pepper in a couple of drizzles of olive oil. Season with salt and black pepper to taste. Cook until the veggies turn translucent and are beginning to brown.
  • Add the minced garlic and 1 can of Rotel Chili Fixin's. Cook for 5 minutes, on medium low heat. Add the taco seasoning, ground chipotle pepper and cinnamon.
  • Taste and adjust to your taste. Continue to simmer for around 5 minutes.
  • Add 1/2 cup of taco sauce and the shredded beef. Simmer the beef on low heat for 8-10 minutes to allow it to warm and soak in all of the flavors from the spices and tomato sauce. Remove from the heat.
  • Divide the shredded beef equally between tortillas. Spoon down the middle of the tortilla. Sprinkle 1/2 of the shredded cheese over the beef..
  • Roll the tortillas and place seam side down side by side, in the baking dish.
  • Pour the homemade enchilada sauce on top from end to end. Sprinkle the remaining 1 cup of shredded Colby-Jack cheese over the top and place into the oven.
  • Bake for 25 minutes until the cheese is golden and the enchiladas are bubbly around the edge. Allow to rest for 5 minutes before serving.
  • Garnish with fresh cilantro or pico de gallo. Yield: 6 flour or 8 corn shredded beef enchiladas

Notes

Rotel Chili Fixin's are already seasoned. If you're unable to find that variety, adjust the taco seasoning to your taste.