Shredded Beef Enchiladas with Red Sauce
Shredded Beef Enchiladas with Red Sauce are a big hit in my house full of men. Perfectly tender beef wrapped in flour tortillas, all topped with an amazing homemade enchilada sauce and shredded Mexican cheese! Yes please.
Servings 14 enchiladas
Calories 367kcal
Ingredients
For the beef:
- 2 Tablespoons olive oil - or avocado oil
- 2 ½ pounds beef chuck roast - cut into chunks
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon each garlic powder, onion powder, red pepper flakes
- 3 Tablespoons tomato paste
- 1 large onion - sliced thin
- 3 cups beef broth - or enough to cover the meat
For the enchilada sauce:
- 3 Tablespoons olive oil
- 1 medium onion - diced
- 1 large jalapeno - diced (with or without seeds)
- 1 clove garlic - diced
- 1 Tablespoon chili powder
- 2 teaspoons cumin
- kosher salt and freshly ground black pepper - to taste
- 2 Tablespoons all-purpose flour
- 2 Tablespoons tomato paste
- 3 cups chicken broth
- 15 oz. can tomato sauce
Other ingredients:
- 14 medium flour tortillas - I use lower-carb tortillas
- 10-12 oz. Mexican cheese
- cooked rice and sliced avocados - to serve
Instructions
For the beef:
- OTHER METHODS TO COOK BEEF BELOW!
- Slice beef into 2-inch chunks. Season beef on both sides with salt, pepper, garlic powder, onion powder, and red pepper flakes. Rub spices into meat.2 ½ pounds beef chuck roast, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon each garlic powder, onion powder, red pepper flakes
- FOR INSTANT POT (my preferred method): PRESS SAUTE FUNCTION. Add olive oil, and when hot, add 1/2 of the roast beef chunks. Brown on ALL sides until crusty brown. Remove meat from pot and repeat with remaining meat. 2 Tablespoons olive oil
- Add some beef broth to deglaze the bottom of pot slightly. Then add onions, tomato paste, and the remaining beef broth. Stir and add beef back to pan, nestling the beef into the broth. Make sure the meat is almost fully covered with broth. Clear the IP and then PRESS PRESSURE COOK FUNCTION. Make sure the vent is closed and adjust time to 55 minutes. After the cook is complete, let the instant pot do a 15 minute natural release (don't touch it). Then open the vent, and when able, remove lid.1 large onion, 3 Tablespoons tomato paste, 3 cups beef broth
- Remove the meat from the pot and let cool slightly. Shred with two forks and remove visible fat. Using a slotted spoon, remove as much onion as possible from liquid. Add onions to meat and stir.
For the sauce:
- Heat a medium-sized saucepan to medium heat. Add olive oil, onion, and jalapeño and cook until soft. Add garlic and stir for another 30 seconds. Add chili powder, cumin, salt and pepper, and stir for one minute, allowing spices to soak in.3 Tablespoons olive oil, 1 medium onion, 1 large jalapeno, 1 clove garlic, 1 Tablespoon chili powder, 2 teaspoons cumin, kosher salt and freshly ground black pepper
- Add flour and stir for 2-3 minutes. Mixture will appear to be dry. Add chicken broth, tomato paste, and tomato sauce, and cook for 15-20 minutes, allowing sauce to thicken. Remove and let cool slightly.2 Tablespoons all-purpose flour, 3 cups chicken broth, 2 Tablespoons tomato paste, 15 oz. can tomato sauce
- Take immersion blender and puree enchilada sauce until smooth.
To assemble enchiladas:
- ** This recipe makes about 14 enchiladas so you'll need two casserole dishes. I usually freeze about half of them (unbaked).
- Preheat oven to 350 degrees. Prepare 9x13 casserole dish (plus another dish as you'll have about 14 enchiladas total) by spreading a thin layer of the enchilada sauce all over the bottom.
- Take one tortilla at a time, spoon beef mixture (and onions) along middle of tortilla. Roll up and place in casserole dish. Repeat for all tortillas.14 medium flour tortillas
- Pour about 2 to 2½ cups of enchilada sauce on top of tortillas, or enough to liberally coat. Sprinkle top with shredded cheese and cover with foil.10-12 oz. Mexican cheese
- Bake enchiladas for 30 minutes (covered), and then remove foil and let the top brown up, approximately 10 minutes.
- Add some chopped cilantro over enchiladas. Serve over rice with avocado slices, if desired.cooked rice and sliced avocados
Notes
-
How to cook a beef roast:
For all of these options, be sure to brown the roast first. Slice the roast in chunks and sprinkle liberally with seasonings. Heat a skillet (or you can do this in the instant pot if using that method) to medium heat and add olive oil. Then add roast (in batches if necessary) and brown pieces on all sides. Remove the roast from heat, and use one of the methods below to continue cooking.- Instant Pot – After browning, add the tomato paste and beef broth to cover the roast. Pressure cook on high for 55 minutes, and do a natural release for 15 minutes. Remove roast, cool slightly, and shred.
- Slow Cooker – Once browned, add the roast to a slow cooker. Add the tomato paste, and beef broth to cover the roast. Cook on high for about 5 hours or low for 8-10 hours.. When it falls apart easily, it’s done.
- Stove Top – After browning the roast, use the same stock pot to make soup. Deglaze the pan as you add the tomato paste and then add beef broth to cover then roast. Cook, with lid on, at medium-high heat for 2 to 3 hours, or until beef falls apart easily.
- Oven – Once browned, add the roast to a roaster or dutch oven. Add tomato paste and beef broth to cover. Cook, with lid on, on 350 degrees for 2 to 3 hours, or until beef is very tender.
Nutrition
Calories: 367kcal | Carbohydrates: 21g | Protein: 23g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1151mg | Potassium: 514mg | Fiber: 2g | Sugar: 3g | Vitamin A: 433IU | Vitamin C: 8mg | Calcium: 173mg | Iron: 4mg