Simply the Best Shredded Beef Enchiladas
Homemade enchilada sauce makes all the difference in this recipe for Simply the Best Shredded Beef Enchiladas.
Equipment
Ingredients
For the enchiladas:
- 1 recipe Mexican Style Meat recipe below
- 3-3.5 cups shredded Pepper Jack or Monterey Jack cheese
- 10-12 flour tortillas burrito size (I used a corn/flour blend of tortillas)
- For the enchilada sauce:
- 1 tablespoon olive oil
- ½ cup minced onions
- 3 cloves garlic minced
- 3 8 oz cans tomato sauce
- 2 4 oz cans chopped green chile
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- a few splashes of hot sauce to taste optional
For the Mexican Style Meat:
- 4 pounds of beef pork, or chicken (cheap cuts of meat work well for this)
- good amount of salt & pepper to season meat with
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 7 oz cans diced green chile peppers, undrained
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons garlic powder
- 1 5 ounce bottle hot pepper sauce (such as Frank’s hot sauce or Cholula)
- ¼ cup of water
Instructions
Preparing the Mexican Style Meat:
- Trim the meat of any excess fat, and season well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the meat in the hot skillet, and sear it quickly on all sides.
- Transfer the meat to a slow cooker and top it with the chopped onion. Season with chopped green chiles, chili powder, cumin, garlic powder, & hot pepper sauce.
- Cover, and cook on low for 8 hours or until meat is tender & falling apart, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker (add more liquid if need be).
- Transfer the meat to a bowl and shred it using two forks. If the meat is too wet for your tastes, you can drain some of the liquid at this point. If you are going to freeze the meat you shouldn’t drain any of the juices.
Preparing the enchiladas:
- Preheat your oven to 350-f degrees.
- For the enchilada sauce:
- Heat the olive oil in a saucepan. Sauté the onions until soft & translucent. Add the garlic & sauté for 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, & hot sauce (if using). Cook on medium/low heat for 10 minutes, stirring often.
- For the enchiladas:
- Pour a little bit of the enchilada sauce in the bottom of a 9×13 pan, just enough to cover the bottom. Lay out the flour tortillas & spoon in a few heaping spoonfuls of the Mexican Style Meat. Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking. Roll like a burrito & place in the baking dish. Repeat until all the tortillas are used.
- Cover completely with the remaining sauce. Sprinkle the remaining shredded cheese on top. Bake, uncovered, for 25-30 minutes.
Nutrition
Calories: 683kcalCarbohydrates: 24gProtein: 39gFat: 48gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 131mgSodium: 1329mgPotassium: 902mgFiber: 4gSugar: 4gVitamin A: 1378IUVitamin C: 38mgCalcium: 321mgIron: 8mg
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