Beef Enchilada Recipe
This beef enchilada recipe is a guaranteed crowd-pleaser. It's quick, simple, & packed w/ flavor. Find out our secret ingredient to make it extra tasty!
Ingredients
For the Beef Filling:
- 2 pounds chuck roast
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup beef broth
For the Enchilada Sauce:
- 4 dried ancho chilies
- 2 dried guajillo chilies
- 2 dried pasilla chilies
- 2 cups hot water
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 14.5 ounce can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Assembly:
- 12 corn tortillas
- 2 cups shredded cheese Monterey Jack, cheddar, or a blend
- Optional toppings: sour cream chopped onions, cilantro
Instructions
- Prepare the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned. Remove the beef and set aside. Add onion and garlic to the pot and cook until softened. Stir in cumin, chili powder, paprika, salt, and pepper. Add the seared beef back into the pot. Pour in the beef broth, cover, and simmer for 40 minutes, or until the beef is fork-tender. Shred the beef with two forks and set aside.
- Make the Enchilada Sauce: Remove stems and seeds from the dried chilies. Place chilies in a bowl and pour hot water over them. Let them soak for 20-30 minutes, until softened. Drain the chilies, reserving the soaking water. Add the softened chilies to a blender with some of the soaking water. Blend until smooth. Heat olive oil in a saucepan over medium heat. Add chopped onion and garlic and cook until softened. Stir in the diced tomatoes, cumin, oregano, salt, and pepper. Pour the blended chili mixture into the saucepan. Simmer for 20-30 minutes, or until the sauce has thickened. Add salt and pepper to your taste.
- Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Lightly warm the tortillas. This will make them more pliable. Dip each tortilla briefly in the enchilada sauce. Fill each tortilla with the shredded beef and roll them up tightly. Place the enchiladas seam-down in a baking dish. Pour the remaining enchilada sauce over the enchiladas. Sprinkle the shredded cheese on top.
- Bake the Enchiladas: Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through. Remove from oven and let cool slightly for 5 minutes before serving.
- Serve: Serve your delicious beef enchiladas with your favorite toppings. Sour cream, chopped onions, and cilantro are great options. Enjoy!