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Incredibly delicious Beef Enchiladas with homemade sauce. You want these in your life!

Recipe for Beef Enchiladas (To Die For!!)

Course: Entree
Cuisine: Mexican
Keyword: Beef Enchilada Recipe, How To MAke Beef Enchiladas
Prep Time: 25 minutes
Cook Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 10 servings
Calories: 619kcal
Author: Colleen Kennedy
This Beef Enchilada recipe is seriously amazing! It's so good, you may be disappointed if you order it out after you make it!
Print Recipe

Ingredients

Ingredients for the Beef

  • 4-6 pounds Chuck Roast
  • Kosher salt & pepper
  • Your Favorite Rib Rub Mine is Bronzeville Rub from The Spice House (online store) or see Notes for a DIY
  • 2 TBS tomato paste
  • 1 cup water
  • 2 cups beef broth
  • 3 cloves garlic or 2 TBS garlic paste
  • ½ cup water
  • Enchilada Sauce
  • 1 TBS grapeseed or olive oil
  • 3 large cloves garlic minced
  • 1 cup diced Vidalia onion
  • The juice/sauce from your baking dish after meat is cooked meat
  • 4 TBS tomato paste
  • 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 of green chilies
  • ½ teaspoon cumin
  • Additional S&P if needed.
  • 2 cups (or more) Shredded Monterey Jack or Pepper Jack Cheese
  • Cilantro parsley and or scallions for garnish
  • 8-10 Large flour tortillas

Instructions

  • 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 2 TBS of the tomato paste, 2 cups beef broth and one cup of water.
  • Add in 2 TBS garlic paste or 3 minced garlic cloves. Season with salt and pepper and whisk until combined.
  • Place your 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!

Notes

After tasting your sauce, if you want more heat, feel free to add cayenne or more of the chili in adobo sauce. Just be careful...That sauce is potent.
If you find the sauce too spicy, add a little water to it. 
You can make your own rub by combining 2 TBS Kosher Salt, 2 teaspoon brown sugar, 1 teaspoon black pepper, 1 teaspoon red pepper flakes, 1 TBS paprika ¼ teaspoon cumin and ½ teaspoon nutmeg. Blend it together and use as the rub.
 

Nutrition

Calories: 619kcal | Carbohydrates: 19g | Protein: 50g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 167mg | Sodium: 964mg | Potassium: 844mg | Fiber: 2g | Sugar: 5g | Vitamin A: 534IU | Vitamin C: 6mg | Calcium: 424mg | Iron: 5mg