Description
Red Chile Shredded Beef Enchiladas are a comforting Southwestern dish made with slow-cooked, shredded beef, a rich homemade red chile sauce, and melted cheese wrapped in warm corn tortillas.
Ingredients
- 2–3 lbs beef chuck roast or shoulder
- Salt and pepper to taste
- 1 onion, chopped
- 4 garlic cloves, minced
- 6–8 dried New Mexico or California red chiles, stemmed and seeded
- 4 cups beef broth (or water)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 10–12 corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Vegetable oil for softening tortillas
Instructions
- Season beef with salt and pepper, then sear in a large pot or Dutch oven until browned on all sides.
- Add chopped onion and garlic, then pour in beef broth to cover the beef. Simmer on low for 3–4 hours until the beef is very tender.
- Shred the cooked beef with two forks and set aside.
- Toast dried red chiles in a dry skillet, then soak them in hot water until softened.
- Blend the softened chiles with garlic, onion, oregano, cumin, and some soaking liquid or broth. Strain the mixture for a smooth red chile sauce.
- Toss shredded beef with some of the red chile sauce to moisten and flavor it.
- Briefly heat corn tortillas in oil to soften them.
- Fill each tortilla with the beef mixture, roll them up, and place seam-side down in a baking dish.
- Pour remaining red chile sauce over the enchiladas and sprinkle with shredded cheese.
- Bake at 375°F (190°C) for 20 minutes until hot and bubbly. Let rest a few minutes before serving.
Notes
- Use a pressure cooker to reduce cooking time to about 2 hours.
- Add pinto beans or sautéed peppers for extra texture.
- For a spicier sauce, include chile de árbol or guajillo chiles.
- Leftover pot roast or barbacoa can be used instead of freshly cooked beef.
- Flour tortillas can be used for a softer texture.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
