Shredded Beef Enchiladas

Mmmmm just seeing the photos of these enchiladas is making me crave them all over again.

I made these a few weeks ago for Adam and I and they were so insanely delicious! It was my first time attempting beef enchiladas but man, I won’t hesitate to make them again, that’s for sure. These cheesy beefy enchiladas are worth every second of slow cooking the beef. I know it might seem too time consuming to slow cook a beef roast just to shred up the meat for enchiladas, but let me tell you that it’s not bad at all…really! Adam and I devoured these and he’s already requesting for me to make them again soon. That should tell you something right there.

These cheesy shredded beef enchiladas are the perfect wintery comfort meal!

Look at all that cheeeeeeeeeeeeeeese.

I’ve always been really into cheese but this pregnancy has awakened a new passion for it from deep in my soul. Pasteurized, of course. And I won’t even go into how the other night when Adam got home from work he found me sitting at the counter gnawing on a big block of sharp cheddar. Keeping it classy.

The secret ingredient in these delicious enchiladas is a healthy dose of Stubb’s Beef Marinade. Not only is the beef slow cooked in the zesty marinade {garlic pepper flavor!}, it’s also tossed in it right after it’s shredded before stuffing in tortillas.

You can slow cook your beef on the stove like I did or use a crock pot. The day I made these I was at home all day working so it was easy to just simmer the beef on the stove for a few hours in a big pot with a tight fitting lid. If I had to leave and run errands or whatever, I’d throw it in the crock pot.

ENJOY!

Shredded Beef Enchiladas

serves 4

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Ingredients:

2 lbs boneless beef chuck roast, preferably grass-fed and organic

3/4 cup Stubbs Beef Marinade, divided

1 1/2 cups beef broth, divided

1 tsp cumin

1/2 tsp salt

1 4-oz can diced green chilies

16 oz of your favorite enchilada sauce

10 corn tortillas

2 cups shredded monterey jack cheese

sour cream for serving

sliced avocado for serving

Directions:

Place 1 cup beef broth in the bottom of a heavy pot. Place beef roast on top then sprinkle with salt and cumin. Pour 1/2 cup of marinade over top. Bring to a boil then cover and turn heat to low. Cook on low for about 3 hours, until beef easily falls apart when a fork is stuck into it.

When the beef is done, place in a large bowl and shred with two forks, discarding the fat. Add the diced green chilies and the remaining 1/4 cup of marinade to the beef and mix well.

Preheat the oven to 350 degrees. Drizzle a small amount of enchilada sauce at the bottom of a 9 x 13″ pan — just enough to cover the bottom of the pan.

Bring the remaining 1/2 cup of beef broth to a simmer over medium-low heat in a small shallow pan. Place a corn tortilla in the broth for about 5 seconds to soften then remove using a tongs. Fill the softened tortilla with a scoop of the beef green chile mixture and a sprinkle of cheese. Roll up the tortilla and place seam-side down in the prepared pan. Repeat this procedure with the remaining tortillas.

Once you have all the tortillas filled and in the pan, pour the remaining enchilada sauce over top. Sprinkle with the remaining shredded cheese. Cover loosely with tin foil and bake for 20 minutes then remove the foil and bake for another 10 minutes until bubbly.

Let the enchiladas sit for 10 minutes before serving {if you can wait that long}. Serve with dollops of sour cream and big slices of avocado.

Time:

active time ~ 30 minutes

total time~ 3 1/2 hours