Shredded Beef Enchiladas Recipe
Twelve rolled seasoned shredded beef enchiladas, smothered in Red or Hatch Green Chile. Topped with melted cheddar.
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Ingredients
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Beef Filling
Enchiladas
Method
Beef Filling
- 1
Prepare the Beef
In a large pot, add the beef chuck roast, chopped onion, minced garlic, ground cumin, chili powder, salt, pepper, and beef broth. Bring to a boil over medium-high heat.
- 2
Cook the Beef
Once boiling, reduce the heat to low, cover, and simmer for about 2.5 to 3 hours until the beef is tender and easily shreds with a fork.
- 3
Assemble the Enchiladas
- 4
Prep the Oven
Preheat your oven to 375°F (190°C).
- 5
Prepare Tortillas
In a skillet, lightly warm each corn tortilla for about 15 seconds on each side to make them pliable.
- 6
Fill the Tortillas
Place a generous amount of shredded beef filling in the center of each tortilla, then roll them tightly and place seam-side down in a greased baking dish.
Top and Bake
- 7
Add Sauce and Cheese
Pour the red or green chile sauce evenly over the rolled enchiladas. Sprinkle the shredded cheddar cheese on top.
- 8