Ultimate Mexican Shredded Beef Enchiladas
Indulge in these Ultimate Mexican Shredded Beef Enchiladas, a dish that transforms simple ingredients into a mouthwatering feast. Perfect for special occasions or gatherings, the succulent beef, flavored with a blend of spices and simmered to perfection, is enveloped in golden, crispy tortillas and smothered in a luscious creamy cheese sauce. A labor of love that's sure to impress your guests, this recipe allows you to bring the vibrant flavors of Mexico right to your dining table. Serve them atop a fresh bed of shredded lettuce and diced tomatoes, paired with a cooling dollop of sour cream and zesty salsa for a truly delightful experience.
N/A
Servings
450
Calories
17
Ingredients
Ingredients
boneless beef chuck roast
3 lbs (none)
water
1/4 cup (none)
beef broth
1 1/2 cups (none)
red wine vinegar
3 tablespoons (none)
chili powder
2 tablespoons (none)
ground cumin
1 tablespoon (none)
large onion
1 (diced)
green chili peppers
1 (4 ounce) can (diced)
jalapeno peppers
1 (4 ounce) can (diced)
all-purpose flour
1 tablespoon (none)
sour cream
2 cups (none)
Monterey Jack cheese
3 cups (shredded, divided)
olive oil
1 cup (for frying)
corn tortillas
20 (6 inch) (none)
lettuce
to taste (shredded, for serving)
tomatoes
to taste (diced, for serving)
salsa
to taste (for serving)
Instructions
1
Place the boneless beef chuck roast in a large saucepan with a tight-fitting lid. Pour in 1/4 cup of water, covering the roast. Simmer over low heat for 30 minutes.
2
Increase the heat to medium-high and brown the roast on all sides until it has a nice crust. Once browned, pour in the beef broth, red wine vinegar, chili powder, and ground cumin. Stir to combine, then cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours, or until the beef falls apart easily. Remove the beef, shred it using two forks, and then return it to the saucepan with the cooking juices. Allow it to cool to room temperature.
3
In a large skillet, sauté the diced onion over medium heat until soft, about 5 minutes. Stir in the flour and diced green chilies, and cook for an additional 2 minutes to eliminate the raw flour taste. Add the sour cream and 2 cups of shredded Monterey Jack cheese. Cook on low heat, stirring often, until the cheese is fully melted and the mixture is creamy, approximately 10 minutes. Set aside to cool.
4
In a heavy skillet, heat the olive oil over medium heat. Fry the corn tortillas for about 30 seconds on each side, just until they are crisp but still pliable. Drain on paper towels to remove excess oil.
5
Preheat your oven to 375 degrees Fahrenheit. Take one fried tortilla and place 4 tablespoons of the sour cream mixture down the center. Top it with an equal amount of the shredded beef mixture. Roll up the tortilla seam side down and place it in a baking dish. Repeat this process until all tortillas are filled and placed in the dish.
6
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the enchiladas.
7
Bake in the preheated oven for 30 minutes or until the cheese is melted and bubbling.
8
For serving, place each enchilada on a bed of shredded lettuce and top with diced tomatoes. Finish with a dollop of sour cream and a side of salsa.
Nutrition Information
28
Fat
30
Carbs
28
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of beef is best for these enchiladas?
The recipe calls for a 3 lb boneless beef chuck roast, which is ideal for shredding after long simmering.
How long does it take to cook the beef?
The beef is first simmered for 30 minutes, then browned, and finally simmered for another 1.5 to 2 hours until tender.
What spices are used to flavor the beef?
The beef is seasoned with a blend of chili powder and ground cumin, along with red wine vinegar and beef broth.
What type of cheese is recommended?
This recipe uses 3 cups of shredded Monterey Jack cheese, divided between the filling and the topping.
How many tortillas do I need?
You will need 20 corn tortillas, specifically the 6-inch size.
Should I use flour or corn tortillas?
This recipe specifically calls for corn tortillas to achieve the traditional texture and flavor.
How do I prevent the tortillas from breaking when rolling?
Fry each corn tortilla in olive oil for about 30 seconds per side until pliable, then drain on paper towels before filling.
What is the base of the creamy enchilada sauce?
The creamy filling is made from sautéed onions, flour, diced green chilies, sour cream, and Monterey Jack cheese.
At what temperature should the oven be set?
Preheat your oven to 375 degrees Fahrenheit.
How long do the enchiladas need to bake?
Bake the assembled enchiladas for 30 minutes or until the cheese is melted and bubbling.
What are the suggested garnishes for serving?
Serve the enchiladas on a bed of shredded lettuce and top them with diced tomatoes, sour cream, and salsa.
How many calories are in a serving?
Each serving contains approximately 450 calories.
What is the protein content of this dish?
There are 28 grams of protein per serving.
Does this recipe include peppers?
Yes, it includes both a 4-ounce can of diced green chili peppers and a 4-ounce can of diced jalapeno peppers.
How do I shred the beef?
Once the beef is cooked until it falls apart easily, remove it from the pan and shred it using two forks.
What kind of oil should I use for frying tortillas?
The recipe recommends using 1 cup of olive oil for frying the tortillas.
Is there vinegar in the recipe?
Yes, 3 tablespoons of red wine vinegar are added to the beef cooking liquid for acidity and flavor.
How much fat is in one serving?
Each serving contains 28 grams of fat.
How many carbohydrates are in this recipe?
There are 30 grams of carbohydrates per serving.
What size should the onion be?
One large onion, diced, is used for the creamy sauce base.
Can I use different types of salsa?
Yes, you can use your choice of salsa to taste as a finishing touch when serving.
How much beef broth is required?
The recipe uses 1 1/2 cups of beef broth to simmer the roast.
Do I need to cook the flour in the sauce?
Yes, cook the flour with the onions and chilies for about 2 minutes to eliminate the raw flour taste.
How much sour cream is needed for the sauce?
The recipe calls for 2 cups of sour cream for the internal filling mixture.
How should I layer the filling inside the tortilla?
Place 4 tablespoons of the sour cream mixture and an equal amount of shredded beef down the center of each fried tortilla.
What does 'seam side down' mean for rolling?
Place the rolled tortilla in the baking dish with the end of the wrap facing the bottom to prevent it from opening.
Are these enchiladas considered spicy?
With chili powder, green chilies, and jalapenos, they have a medium level of spice that can be adjusted with your choice of salsa.
Should the beef be room temperature before assembly?
Yes, allow the shredded beef and cooking juices to cool to room temperature before rolling the enchiladas.
How do I know when the sauce is ready?
The cheese in the sauce should be fully melted and the mixture should be creamy, which takes about 10 minutes on low heat.
Is this recipe suitable for a dinner party?
Yes, it is specifically described as a labor of love that is perfect for special occasions and sure to impress guests.