Shredded Beef Enchiladas Recipe
Description
This recipe is not traditional, but it is delicious and features the most flavorful Mexican Shredded Beef, cumin-infused enchilada sauce and loads of melty cheese.
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Ingredients
Enchiladas Sauce
- ¼ cup olive oil
- 1 white onion, roughly chopped
- ½ cup tomato paste
- 4 chipotles in adobo, chopped + 2 tablespoons adobo sauce
- 2 large cloves garlic, sliced
- 1 ½ teaspoons cumin seeds
- 2 cups beef broth
Assembly
- 3 cups (1 pound) cooked Mexican Shredded Beef
- ½ cup chopped cilantro leaves and tender stems
- 12 (6-inch) corn or flour tortillas
- 3 cups finely shredded green cabbage
- 2 cups (8 ounces) shredded sharp white Cheddar cheese
Instructions
Enchiladas Sauce
- Heat olive oil in a sauté pan over medium until shimmering.
- Add 1 chopped onion and season with ½ teaspoon salt; cook, until starting to brown, about 8 minutes.
- Add ½ cup tomato paste and cook, stirring constantly, until a deep fond forms on bottom of pan, 2 minutes.
- Add 4 chopped chipotles, 2 tablespoons adobo, 2 sliced cloves garlic and 1 ½ teaspoons cumin seeds; cook, stirring frequently, 1 minute. Slowly stir in 2 cups broth; bring to a simmer and cook until thickened, about 10 minutes.
- Allow sauce to cool slightly then transfer to a blender and blend until smooth; season with salt and pepper to taste.
Assembly
- Heat oven to 350ºF (176ºC) with rack set in middle position.
- Toss 3 cups shredded beef and ½ cups chopped cilantro together; set aside.
- Spread ½ cup enchilada sauce on bottom of a quarter sheet pan (can also use a 9✕13-inch baking dish). Transfer reaming sauce to a large, shallow dish.
- If using corn tortillas, wrap 12 tortillas in a moist paper towel and microwave for 30–60 seconds until warm and pliable.
- Dip a tortilla in sauce on one side, place sauce-side up on a work surface, arrange about ¼ cup shredded beef in a line across center of tortilla, arrange ¼ cup cabbage alongside beef. Roll tortilla over filling and place seam-side down in prepared sheet pan. Repeat dipping, filling and rolling with remaining tortillas, beef and cabbage.
- Spread remaining enchilada sauce over enchiladas and sprinkle evenly with 2 cups shredded Cheddar.
- Bake enchiladas until cheese is melted and starting to brown on top, 35–45 minutes.
- Top with chopped fresh cilantro and serve.
Equipment
Notes
It is absolutely key to slightly warm up corn tortillas before rolling them. Wrap the tortillas in a damp paper towel and microwave for 45-60 seconds until they are warm and pliable. Keep them wrapped up so they stay moist and warm, then remove tortillas, one by one, as you’re assembling.
You will not use all of the chipotles from the can so I recommend transferring them to a small airtight container or zipper-lock bag and freezing them. Why freeze them? First of all, food should not be stored in tin cans that have been opened (it’s technically safe but the flavors can change over time). Plus, chipotles are notorious for spoiling quickly in the refrigerator, even if stored in an airtight container. Because of that, I recommend freezing them!
You will not use all of the chipotles from the can so I recommend transferring them to a small airtight container or zipper-lock bag and freezing them. Why freeze them? First of all, food should not be stored in tin cans that have been opened (it’s technically safe but the flavors can change over time). Plus, chipotles are notorious for spoiling quickly in the refrigerator, even if stored in an airtight container. Because of that, I recommend freezing them!
Nutrition
Serving: 3enchiladasCalories: 490kcalCarbohydrates: 38gProtein: 23.5gFat: 27gSaturated Fat: 13gCholesterol: 74mgSodium: 862mgFiber: 6.5gSugar: 8.5g
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