Introduction
If you’re looking for a hearty and flavor-packed meal, these beef enchiladas are sure to please. Made with tender, shredded beef and a blend of delicious seasonings, they’re layered with cheese and topped with an array of fresh ingredients. Perfect for gatherings or a cozy family dinner, these enchiladas are an irresistible treat that will have everyone coming back for seconds.
Detailed Ingredients with measures
– 3 pounds boneless beef chuck or shoulder roast
– 2 teaspoons kosher salt
– 1 teaspoon ground black pepper
– 3 tablespoons canola or olive oil, divided
– 1 yellow onion, chopped
– 4 cloves garlic, minced
– 2 packets taco seasoning
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1 (12-ounce) bottle beer
– 12 (6-inch) flour tortillas
– 1 (24-ounce) jar Picante sauce or tomato salsa
– 3 cups shredded cheddar or Mexican blend cheese
– 1 cup sour cream
Prep Time
Approximately 20 minutes.
Cook Time, Total Time, Yield
Cook time is around 3-4 hours to tenderize the beef, plus an additional 30 minutes to bake the enchiladas. Total time is about 4-4.5 hours, and this recipe yields 12 enchiladas.
Instructions
1. Preheat the oven to 300°F.
2. Season the beef roast with salt and pepper on all sides.
3. In a large Dutch oven over medium heat, heat 2 tablespoons of oil until shimmering. Add the chopped onion and sauté for 4-5 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds, stirring continuously. Transfer the onion and garlic mixture to a plate lined with paper towels.
4. Increase the heat to medium-high and add the remaining 1 tablespoon of oil to the Dutch oven. Place the seasoned beef roast in the pot and sear for 4-5 minutes on each side until a nice crust forms.
5. Sprinkle the seared roast with taco seasoning, chili powder, and cumin. Pour the beer around the roast in the pot. Cover with a heavy lid and cook in the preheated oven at 300°F for 3-4 hours, or until the beef is fork-tender.
6. Once the beef is tender, carefully shred it using two forks.
7. Increase the oven temperature to 350°F. Spray a 13×9-inch or two 7×11-inch casserole dishes with nonstick cooking spray.
8. Spread ¼ cup of Picante sauce in the bottom of each prepared dish.
9. To assemble the enchiladas, lay each tortilla flat and fill with shredded beef, a dollop of sour cream, a spoonful of Picante sauce, some of the sautéed onion and garlic mixture, and a sprinkle of shredded cheese. Roll each tortilla tightly and place seam-side down in the prepared casserole dish.
10. Pour the remaining Picante sauce over the assembled enchiladas. Cover the dish with foil and bake for 15 minutes.
11. Remove the foil, sprinkle the remaining shredded cheese over the enchiladas, and bake for an additional 10-15 minutes, or until the cheese is melted and the enchiladas are heated through.
12. Serve the enchiladas hot, garnished with your choice of toppings such as chopped tomatoes, onion, sliced avocado or guacamole, chopped fresh cilantro, sliced jalapeño, additional sour cream, and chopped iceberg lettuce.
Enjoy your delicious beef enchiladas with your favorite toppings for a delightful culinary experience!
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 300°F.
Season the Beef
Season the beef roast with kosher salt and ground black pepper on all sides.
Sauté Onions and Garlic
In a large Dutch oven over medium heat, heat 2 tablespoons of canola or olive oil until shimmering. Add the chopped yellow onion and sauté for 4-5 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds, stirring continuously. Transfer the onion and garlic mixture to a plate lined with paper towels.
Sear the Beef Roast
Increase the heat to medium-high and add the remaining 1 tablespoon of oil to the Dutch oven. Place the seasoned beef roast in the pot and sear for 4-5 minutes on each side until a nice crust forms.
Season the Roast
Sprinkle the seared roast with taco seasoning, chili powder, and cumin. Pour the beer around the roast in the pot. Cover with a heavy lid and cook in the preheated oven at 300°F for 3-4 hours, or until the beef is fork-tender.
Shred the Beef
Once the beef is tender, carefully shred it using two forks.
Prepare for Assembly
Increase the oven temperature to 350°F. Spray a 13×9-inch or two 7×11-inch casserole dishes with nonstick cooking spray.
Layer Picante Sauce
Spread ¼ cup of Picante sauce in the bottom of each prepared dish.
Assemble the Enchiladas
To assemble the enchiladas, lay each tortilla flat and fill with shredded beef, a dollop of sour cream, a spoonful of Picante sauce, some of the sautéed onion and garlic mixture, and a sprinkle of shredded cheese. Roll each tortilla tightly and place seam-side down in the prepared casserole dish.
Bake the Enchiladas
Pour the remaining Picante sauce over the assembled enchiladas. Cover the dish with foil and bake for 15 minutes.
Finish Baking
Remove the foil, sprinkle the remaining shredded cheese over the enchiladas, and bake for an additional 10-15 minutes, or until the cheese is melted and the enchiladas are heated through.
Serve and Garnish
Serve the enchiladas hot, garnished with your choice of toppings such as chopped tomatoes, chopped onion, sliced avocado or guacamole, chopped fresh cilantro, sliced jalapeño, additional sour cream, and chopped iceberg lettuce.
Notes
Beef Selection
For best results, choose a well-marbled chuck or shoulder roast for greater flavor and tenderness.
Storage
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Vegetarian Option
For a vegetarian version, substitute the beef with black beans or shredded vegetables and adjust seasonings as needed.
Spice Level
Adjust the spice level by adding more or less chili powder and jalapeños based on personal preference.
Cook Techniques
Seasoning the Beef
Before cooking, season the beef roast generously with kosher salt and ground black pepper. This helps enhance the natural flavors of the meat.
Searing the Meat
Sear the beef roast in hot oil to create a flavorful crust. This technique locks in moisture and adds depth to the overall dish.
Sautéing Aromatics
Sauté onions and garlic in the same pot after searing the meat. This step infuses the oil with their flavors, which will enhance the overall dish.
Slow Cooking
Cook the beef at a low temperature in the oven for several hours. This slow cooking process makes the meat tender and easy to shred, releasing all its flavors.
Shredding the Meat
Once the beef is fork-tender, use two forks to shred it. This texture allows it to mix well with the other ingredients in the enchiladas.
Assembling Enchiladas
Fill tortillas with shredded beef, sour cream, Picante sauce, sautéed onion and garlic, and cheese. Rolling them tightly ensures they hold their shape during baking.
Baking for Flavor
Bake the assembled enchiladas covered with foil initially, then uncovered to achieve a gooey, melted cheese topping. This enhances the flavors and textures of the dish.
Garnishing
Finish by choosing from a variety of toppings such as chopped tomatoes, onions, avocados, fresh cilantro, jalapeños, additional sour cream, or lettuce to elevate the dish.
FAQ
Can I use a different cut of beef?
Yes, you can use other cuts such as brisket or round, but cooking times may vary depending on the cut.
What if I don’t have beer?
You can substitute the beer with beef broth or water, although the flavor may vary slightly.
How do I make this dish spicy?
Add sliced jalapeños inside the enchiladas or use a spicier salsa to increase the heat level.
Can I prepare enchiladas in advance?
Yes, you can assemble the enchiladas a day ahead and refrigerate them until you’re ready to bake.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Conclusion
This flavorful enchilada dish highlights tender, seasoned beef wrapped in soft tortillas, topped with melted cheese and a variety of fresh garnishes. It’s perfect for gatherings, family dinners, or any occasion where comfort food is needed. The combination of spices and ingredients creates a delicious medley that is sure to please everyone at the table.
More recipes suggestions and combination
Beef Tacos
Use the shredded beef to make tasty tacos. Fill corn or flour tortillas with the beef, top with diced onions, cilantro, and a squeeze of lime for a simple yet satisfying meal.
Cheesy Beef Quesadillas
Combine the shredded beef with cheese between two flour tortillas and grill until crispy. Serve with salsa, guacamole, and sour cream for a delicious appetizer or snack.
Beef Burritos
Wrap the shredded beef, rice, beans, cheese, and your choice of toppings in a large tortilla for a hearty burrito.
Nacho Platter
Layer tortilla chips with shredded beef, melted cheese, jalapeños, and your favorite toppings like sour cream and guacamole for a crowd-pleasing nacho platter.
Beef Enchilada Casserole
Alternate layers of tortillas, shredded beef, cheese, and sauce in a baking dish for a hearty casserole version that’s great for feeding a larger group.
Stuffed Peppers
Mix shredded beef with rice, beans, and spices, then stuff into bell peppers. Bake until the peppers are tender for a wholesome meal option.
Slow Cooker Beef Chili
Use the shredded beef as a base for chili by simmering it with tomatoes, beans, chili spices, and bell peppers for a comforting bowl of chili.
Breakfast Burritos
Combine shredded beef with scrambled eggs, cheese, and salsa to create delicious breakfast burritos that are perfect for busy mornings.
