Shredded Beef Enchiladas Recipe
Shredded Beef Enchiladas are the perfect thing to serve for dinner. Filled with the most flavorful shredded beef, they are topped with sour cream, cheese, tomatoes, and more.
Servings: 6
Ingredients
- 3 lbs. boneless beef chuck or shoulder roast
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 3 tbsp canola or olive oil divided
- 1 yellow onion chopped
- 4 cloves garlic minced
- 2 packets taco seasoning
- 1 tbsp chili powder
- 1 tsp cumin
- 1 12 oz. bottle beer
- 1 24 oz. jar Picanté sauce or tomato salsa
- 12 6 inch flour tortillas
- 3 cups shredded cheddar or Mexican blend cheese
- 1 cup sour cream
Toppings
- chopped tomatoes, chopped onion, sliced avocado, chopped fresh cilantro, sliced jalapeno, sour cream, chopped iceberg lettuce
Instructions
- Heat oven to 300°F.
- Sprinkle all sides of roast with salt and pepper; set aside.3 lbs. boneless beef chuck or shoulder roast, 2 tsp kosher salt, 1 tsp ground black pepper
- Heat a large Dutch oven, over medium heat. Add 2 tbsp oil and heat the oil until it shimmers.3 tbsp canola or olive oil
- Add onion and sauté about 4-5 minutes or until translucent; stir often. Add garlic, cook 30 seconds; stir continuously. Transfer the onion/garlic mixture to a paper towel-lined plate.1 yellow onion, 4 cloves garlic
- Add the remaining 1 tbsp oil to the Dutch oven and set heat to medium-high. Set the beef in the pot to sear 4-5 minutes without flipping it over. Once it has a nice sear, turn the roast over and sear the other side.
- Sprinkle the roast with taco seasoning, chili powder and cumin. Pour the beer around the roast and cover with a heavy lid.2 packets taco seasoning, 1 tbsp chili powder, 1 tsp cumin, 1 12 oz. bottle beer
- Cook at 300°F for 3-4 hours, or until beef is fork tender. Once the roast is tender, carefully shred using two forks.
- Set the oven to 350°F and spray a 13x9-inch or two 7x11-inch casserole dishes with nonstick cooking spray.
- Spread ¼ cup picanté sauce in the bottom of each dish.1 24 oz. jar Picanté sauce or tomato salsa
- To assemble the tortillas: layer each ⅓ full with shredded beef, sour cream, picanté sauce, sautéed onion/garlic mixture and shredded cheese. Roll tightly and place tortillas seam-side down in the prepared casserole dish.12 6 inch flour tortillas, 3 cups shredded cheddar or Mexican blend cheese, 1 cup sour cream
- Spread remaining sauce over the enchiladas, cover with foil and bake 15 minutes. Remove the foil and sprinkle with remaining cheese.
- Bake an additional 10-15 minutes or until is melted and enchiladas are hot throughout.
- Serve with toppings of your choice. Enjoy!chopped tomatoes, chopped onion, sliced avocado, chopped fresh cilantro, sliced jalapeno, sour cream, chopped iceberg lettuce
Video
Nutrition
Calories: 1006kcal | Carbohydrates: 40g | Protein: 64g | Fat: 64g | Saturated Fat: 29g | Cholesterol: 235mg | Sodium: 4801mg | Potassium: 1199mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1445IU | Vitamin C: 87.3mg | Calcium: 578mg | Iron: 8.3mg