Shredded Beef Enchiladas
Shredded Beef Enchiladas
Ingredients
For the Shredded Beef
- 2 1/2 pounds chuck roast
- 2 tablespoons olive oil, as needed
- 1 packet beef fajita seasoning
- 1 white onion, diced
- 4 ounces diced green chiles, canned
- 15 ounces red enchilada sauce, jarred
- 2 cups beef bone broth
For the Enchiladas
- 8 tortillas, of choice (corn or flour)
- 2 cups Mexican blend shredded cheese
For the Toppings
- 1/2 cup low fat sour cream, as needed
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Pat the chuck roast dry with a paper towel. Coat the chuck roast in olive oil and season generously on all sides with beef fajita seasoning.
⏱️ 5 min
- 2
Heat a large skillet over medium heat and add a small amount of olive oil to grease the pan. Sear the chuck roast on all sides for 2 to 4 minutes per side, until a nice crust forms. Remove the chuck roast from the pan.
⏱️ 10 min
- 3
Lower the heat to medium-low. Add the diced white onions and diced green chiles to the pan. Sauté for a few minutes, using the moisture from the vegetables to deglaze the pan.
⏱️ 5 min
- 4
Stir in the red enchilada sauce and beef bone broth. Mix well. Return the chuck roast to the pan. Bring the mixture to a slow simmer, then cover the pan with a lid. Cook for 2 1/2 to 3 1/2 hours, or until the beef is fork-tender and easily falls apart. Only remove the lid to check for doneness.
⏱️ 180 min
- 5
Once the beef is cooked, carefully shred it directly in the pan, being mindful not to scratch the pan's surface. Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400
- 6
Spread a thin layer of the sauce from the pan onto the bottom of an oven-safe dish. Fill each tortilla with some shredded beef and a sprinkle of Mexican blend shredded cheese. Roll them up tightly and place them seam-side down in the prepared dish.
⏱️ 10 min
- 7
Pour the remaining sauce from the pan over the rolled enchiladas. Top generously with the remaining Mexican blend shredded cheese.
⏱️ 5 min
- 8
Bake in the preheated oven for 18 to 22 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Remove from the oven and let cool for a few minutes before serving.
⏱️ 20 min•🌡️ 400
- 9
Serve the enchiladas with toppings of low fat sour cream, diced avocado, and fresh chopped cilantro. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shredded Beef Enchiladas
For the Shredded Beef
- 2 1/2 pounds chuck roast
- 2 tablespoons olive oil, as needed
- 1 packet beef fajita seasoning
- 1 white onion, diced
- 4 ounces diced green chiles, canned
- 15 ounces red enchilada sauce, jarred
- 2 cups beef bone broth
For the Enchiladas
- 8 tortillas, of choice (corn or flour)
- 2 cups Mexican blend shredded cheese
For the Toppings
- 1/2 cup low fat sour cream, as needed
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Pat the chuck roast dry with a paper towel. Coat the chuck roast in olive oil and season generously on all sides with beef fajita seasoning.
⏱️ 5 min - 2
Heat a large skillet over medium heat and add a small amount of olive oil to grease the pan. Sear the chuck roast on all sides for 2 to 4 minutes per side, until a nice crust forms. Remove the chuck roast from the pan.
⏱️ 10 min - 3
Lower the heat to medium-low. Add the diced white onions and diced green chiles to the pan. Sauté for a few minutes, using the moisture from the vegetables to deglaze the pan.
⏱️ 5 min - 4
Stir in the red enchilada sauce and beef bone broth. Mix well. Return the chuck roast to the pan. Bring the mixture to a slow simmer, then cover the pan with a lid. Cook for 2 1/2 to 3 1/2 hours, or until the beef is fork-tender and easily falls apart. Only remove the lid to check for doneness.
⏱️ 180 min - 5
Once the beef is cooked, carefully shred it directly in the pan, being mindful not to scratch the pan's surface. Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400 - 6
Spread a thin layer of the sauce from the pan onto the bottom of an oven-safe dish. Fill each tortilla with some shredded beef and a sprinkle of Mexican blend shredded cheese. Roll them up tightly and place them seam-side down in the prepared dish.
⏱️ 10 min - 7
Pour the remaining sauce from the pan over the rolled enchiladas. Top generously with the remaining Mexican blend shredded cheese.
⏱️ 5 min - 8
Bake in the preheated oven for 18 to 22 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Remove from the oven and let cool for a few minutes before serving.
⏱️ 20 min•🌡️ 400 - 9
Serve the enchiladas with toppings of low fat sour cream, diced avocado, and fresh chopped cilantro. Enjoy!
⏱️ 5 min