Hold on to your hats! Today we are talking beef and a recipe for Beef Enchiladas that is so good, you may just make it twice in a week! You are going to want these on your plate and in your belly as soon as possible!
No joke, this recipe for Beef Enchiladas is to die for! I’ll wager that for many of you (depending on where you live) this recipe is more delicious just about any enchiladas you have had. This is my fourth recipe for Moyer Beef in a series of five and let me tell you, the road to here has been a delicious one! First, it was Chipotle Grilled Steak with Avocado Cream (perfect for date night or a dinner party!), followed by Steak Quesadillas made in your Waffle Maker (so fun, easy and deeee-lish) and the last one was a Cheesy Beef Enchilada Dip (game day!!). Now you have these Beef Enchiladas…Any guesses as to what the last one will be (or requests?).
A trusted brand, Moyer Beef has been around for 150 years as a source of fresh, beef. A perfect centerpiece for wholesome and delicious meals for families throughout the northeast. Quality meat plus great relationships with their farmers and communities have yielded the Moyer Brand a century and a half of success.Moyer Beef believes in providing families with fresh, locally produced beef every day. Moyer Beef is sourced from small family farms, who raise their cattle with care in the Northeast. Moyer’s products don’t travel far to reach their partner grocery stores, so they are always fresh.
These days, Moyer partners with over 4,000 small family farms across the Northeast. The farms each have small herds averaging 30 head of cattle each year on roughly 130-acre farms. Working together, Moyer is able to support the local economy, as well as help ensure future generations of family farmers are able to continue doing what they love.
USDA Prime, Choice and Black Angus….Look for the Moyer Brand the next time beef is on the menu, their healthy cuts make for memorable family dinners, BBQ’s and gatherings. Follow Moyer Beef on Facebook for news, specials, recipes and more!
Making your own Beef Enchiladas AND Enchilada Sauce will be the new norm for you once you try it! Nothing compares short of being in Mexico or a top-notch authentic Mexican restaurant. The sauce is rich and has layers of flavor and the meat is moist, full of flavor and delicious! Bite after bite, you may just do the happy food dance wiggle in your seat, go right ahead! Just look at that (below) don’t you want to dig in??
If chicken is your preferred protein in Enchilada’s, I have a really delicious White Chicken Chicken Enchilada recipe. It’s made easy by using rotisserie chicken shortcut if you choose. In my opinion, they are also better than what you get at most restaurants.
Tag me on Instagram if you make either enchilada’s at #SouffleBombay or @soufflebombay! I would love to see your dish!
- 4-6 pound Chuck Roast
- Kosher salt & pepper
- Your Favorite Rib Rub (Mine is Bronzeville Rub) or see Notes for a DIY
- 2 TBS tomato paste
- 1 cup beef broth
- 3 cloves garlic or 2 TBS garlic paste
- ½ cup water
- Sauce
- 1 TBS grapeseed or olive oil
- 3 large cloves garlic minced
- 1 cup diced Vidalia onion
- Juice/sauce from your baking dish after meat is cooked meat
- The rest of your 6 oz can of tomato paste
- ½ cup beef stock
- 1 chile and 1 TBS sauce from a can of Chipotles in Adobo (this is hot stuff, be careful)
- 1 TBS sugar
- 1 cup beef broth
- 1 4.5 oz can
diced green chilies - ½ tsp cumin
- Additional S&P if needed.
- Shredded Monterey Jack or Pepper Jack Cheese
- Cilantro, parsley and or scallions for garnish
- Pat your meat dry and season with rib rub. Allow meat to come somewhat to room temperature (45 minutes on your counter).
- Preheat oven to 350 degrees.
- In a bowl, whisk 1 can of tomato paste and 2 cups beef broth. Add in 2 TBS garlic paste or 3 minced garlic cloves. Season with salt and pepper.
- Place meat in the oven in a roasting dish, pour mixture into dish and bake for 3-4 hours or until meat is tender and pulls apart easily. You can choose to bake in a dutch oven and place the lid on with 90 minutes to go (or foil) or if you like crispy bits, keep meat exposed.
- Once meat is done, place it on a plate (reserve the pan drippings/sauce) and pull it apart with two forks, discarding any fat you may find along the way.
- In a pot, heat your oil and saute the onions and garlic for 2 minutes over medium heat, being careful to not burn the garlic.
- Add in the sauce/drippings from your meat.
- Whisk in tomato paste, stock, chilies, sugar, cumin and any additional spice.
- Bring to a boil, lower and let simmer for 10 minutes.
- Taste and adjust to your liking.
- Puree sauce with an immersion blender or in batches in your blender/Vitamix/Ninja.
- WHen ready to assemble enchiladas, preheat your oven to 350 degrees.
- In a baking dish, ladle some of the sauce.
- One by one, place a handful of meat in each tortilla, top with a healthy sprinkle of cheese (like in the video), roll it up and place it in the dish. Repeat.
- Top with more sauce and more cheese (as much or as little as you like).
- Bake for 20 minutes, garnish with cilantro, parsley and or scallions if you wish and enjoy!
If you find the sauce too spicy, add some water.
make your own rub by combining 2 TBS Kosher Salt, 2 tsp brown sugar, 1 tsp black pepper, 1 tsp red pepper flakes, 1 TBS paprika ¼ tsp cumin and ½ tsp nutmeg. Blend and use as rub.
This sauce is so scrumptious, use it on meats, fish or rice if you have any leftover.
Thanks again to Moyer Beef for sponsoring this recipe and video!
Enjoy!!
Jennifer says
October 13, 2017 at 2:49 pmI’ve never used shredded beef in enchiladas but I think you just changed my mind. These look amazing!
Colleen says
October 13, 2017 at 3:08 pmThanks Jennifer! These are memorable for sure. Hope you make them and enjoy them as much as we do!
Kat Johnson says
May 27, 2019 at 10:09 pmGrowing up in California, thats the only way I can remember them being served. It is the very best!!! Yuuummm!!! Since moving to Maryland I can’t find it served that way anywhere. Im going to have to try this recipe
Julia says
October 13, 2017 at 2:57 pmThis is right up my alley! I love dinners like this for my family–packed with flavor! That beef looks outstanding.
Colleen says
October 13, 2017 at 4:22 pmThanks Julia. This is some seriously tasty comfort food! Made with love!
Shadi Hasanzadenemati says
October 13, 2017 at 3:33 pmI was totally thinking of making Enchiladas this weekend and was looking for a good recipe. I’m definitely going to try this one!
Colleen says
October 13, 2017 at 5:38 pmYay!!! Let me know what you think!
Sarah Newman says
October 13, 2017 at 5:21 pmI love enchiladas! These are so colorful and vibrant!
Colleen says
October 17, 2017 at 12:32 amThanks!
Estela Perez says
November 13, 2017 at 7:36 pmJust want to verify the sauce for the meat because on your ingredient list it says 2 Tbsp of T paste and 1 cup of beef broth but on the instructions it says 1 can of T paste and 2 cups of beef broth which one do I have to follow. Also do I have to put 1/2 cup of water too. Thank you
Colleen says
November 21, 2017 at 3:49 pmThanks Estela, I adjusted the way I worded it to make the dividing of it for the base and sauce clear.
Ronda Jones says
January 18, 2018 at 6:29 pmI also would like clarification on the sauce , but I can’t find your revisions
Bunnymama says
January 22, 2018 at 3:16 amI assume tortillas are supposed to be on the ingredient list, but which size is recommended?
Colleen says
January 22, 2018 at 7:53 pmYes! How on earth did I leave that off, lol! I use the large burrito sized flour tortillas). I adjusted my ingredient list, TY!!
Zula says
January 30, 2018 at 4:23 amUsing flour tortillas is a name changer. Enchiladas are made with corn tortillas. Just saying.
Colleen says
January 31, 2018 at 12:20 amI have had them both ways. Where I live in PA, even the Mexican restaurants use flour tortillas as a standard. I personally enjoy flour better.
Thomas Olsen says
February 12, 2018 at 5:55 pmI’m so excited about this recipe for dinner coming up. I’ve cooked beef enchiladas numerous times using the best recipes the Internet has to offer and I found out that it’s mostly the love put into the task, which ironically, is 80% of how the process ultimately turns out. Add another 10% cooking skill and the understanding of timing and last but not least, another 10% is the quality of the ingredients. Hey, after 40 years I’m lucky if I hit it right 50% of the time! All that said; the simplicity, delicious healthy ingredients, the nuanced texture blending it all together and colorful vibrant bouquet of flavor in Colleen’s recipe already has my mouth watering. I’ll let ya know how it turns out!
Colleen says
February 23, 2018 at 12:59 amCan’t wait to hear what you think Thomas!
Deborah says
April 7, 2018 at 12:44 amCan you use this sauce and meat recipe for Tamales?