Please allow me to introduce you to my new obsession: Shredded Beef Enchiladas.

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3 Please allow me to introduce you to my new obsession: Shredded Beef Enchiladas. The only sad news I have to deliver about these enchiladas filled with slow roasted, fork tender shredded chuck roast, wrapped in corn tortillas, and smothered with red enchilada sauce and cheese is that I don t have any to eat right now. Breakfast, lunch, dinner, snack, happy hour, doesn t matter, I want shredded beef enchiladas!

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5 You know how sometimes a recipe idea grabs hold of you and you lay awake at night obsessing over how delicious it would be if you could find the exact right combination of ingredients? You toss and turn thinking of all the steps you could take and wondering if midnight would be a reasonable time to start making shredded beef enchiladas? No? Maybe that s just me.

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7 Here s what happened. I had a similar dish at a restaurant in Durham (okay, fine, it was a super fancy place called Chili s) and, y all, I swear I could not get them out of my mind! But then we were packing and moving and unpacking and, alas, the enchilada obsession was forced to linger in the back of my mind, waiting for life to settle so we could find our big dutch oven, go to the store, and FINALLY make enchiladas! And, now, I am even more obsessed. PLUS, we ve discussed how Garrett doesn t like Mexican food, yes? Well, these received pretty good on his scale, which is basically AMAZING and DELICIOUS on everyone else s food description scale.

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9 So, let s dive into making these pretty good enchiladas. I know the recipe list looks long and you are looking at the cook and prep time and wondering if these are really worth the effort. The answer is unequivocally YES. This is a perfect slow weekend kind of meal. We rub the roast down with Mexican-inspired ingredients like ground coriander, ancho chili powder, and oregano and let it sit and get cozy in the fridge overnight. Then, we sear the roast in our favorite oven-safe pot and add garlic, tomatoes, lime, onions, and beef stock to the party. That all goes in the oven for 5-6 hours. Note that s 5-6 hours of prime Netflix-watching opportunity. You re welcome.

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11 Once the beef is fork tender and irresistible and your entire house smells pretty good (AMAZING), the beef is shredded and set aside until we are ready to make enchiladas. Now you could do this on the weekend, store the shredded beef, and simply roll and bake your enchiladas for dinner later in the week. Your family will think you are brilliant. The enchiladas themselves are simple: corn tortillas with shredded beef, cheese, and topped with red enchilada sauce baked with happiness. I love serving mine hot out of the oven with my grilled corn salsa, lime wedges, sliced jalapeno, and a dollop of greek yogurt.

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13 My love for these shredded beef enchiladas knows no bounds and I really think your family will love them too. Mine did! 5.0 from 2 reviews Print Shredded Beef Enchiladas Author: Jessica Wood Recipe type: Dinner Cuisine: Mexican Prep time: 90 mins Cook time: 7 hours Total time: 8 hours 30 mins Serves: 7 servings Shredded beef enchiladas are my new obsession. Made with slow-cooked, fork tender shredded chuck roast rolled in corn tortillas and topped with red enchilada sauce, this is a Mexican night dinner sure to please!

14 Ingredients 2.5 lb Chuck Roast 1 tbsp Kosher Salt ½ tbsp Black Pepper 1 tbsp Garlic Powder 1 tsp Ground Coriander 1 tbsp Ancho Chili Powder ½ tbsp Dried Oregano 2 Onions, peeled and quartered 6 Garlic Cloves, peeled 14.5 oz Can Diced Tomatoes 4.5 oz Can Chopped Green Chilies 1 Lime

15 1 cup Beef Stock 19 oz Can Red Enchilada Sauce 15 Corn Tortillas 1½ cup Shredded Mexican Cheese (more to taste) Instructions 1. The night before: Prepare rub by mixing salt, pepper, garlic powder, ground coriander, ancho chili powder, and dried oregano in a bowl. Coat roast thoroughly with rub and reserve any remaining rub. Cover and store in fridge overnight. 2. Day of: Preheat oven to Heat olive oil in a large dutch oven or oven-safe pot. Once oil is simmering, sear roast on each side 1-2 minutes or until dark crust begins to form. Remove roast from pot. 4. To dutch oven, add quartered onions and let sear for 1-2 minutes or until onions start to brown. Add garlic cloves, green chilies, diced tomatoes, and all remaining rub. Stir together and add juice of one lime and the lime halves. 5. Return roast to dutch oven and cover about halfway with beef stock. Depending on the size of your pot and roast, you may need more or less than 1 cup of beef stock. Bring liquid in pot to a boil then cover pot with lid and place in oven. Cook with lid on for 5-6 hours, turning roast and stirring pot liquids once about halfway through cooking time. 6. Once beef is so tender that you can shred it with a fork, remove from pot and shred using two forks, discarding any fatty pieces. At this point, you can discard the liquid in the pot. However, if you want to shred the beef to be used for this recipe a few days later, I recommend storing shredded beef in covered container with some of the liquid from the dutch oven so it will stay moist. 7. Make the enchiladas: Preheat oven to Spray a 9x13 baking dish with cooking spray. Pour about ⅓ of enchilada sauce in the bottom, just enough to cover the dish. 9. In corn tortilla, place shredded beef and a pinch of cheese on one side of tortilla. Roll tightly and place seam side down in dish. Repeat with remaining tortillas. I can usually get enchiladas in my dish, but it will depend mostly on the size of your pan and how tightly you roll the enchiladas. 10. Cover enchiladas with remaining sauce and sprinkle with cheese.

16 11. Cover dish with foil and bake at 375 for 30 minutes. Remove foil and bake an additional 10 minutes. 12. Serve immediately with lime wedges, grilled corn salsa, avocado, or your favorite Mexican toppings. 13. Enjoy! Psst. If you like this post, I would really appreciate if you would pin it and share it with your enchilada-loving friends!

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