Ingredients:

  • 2 lbs (900g) Chuck Roast, trimmed and cut into 2-inch pieces
  • 1 tbsp (15ml) Vegetable Oil
  • 1 large Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 1 Green Bell Pepper, chopped
  • 1 Jalapeño, seeded and minced (optional)
  • 1 tsp (5ml) Chili Powder
  • 1/2 tsp (2.5ml) Ground Cumin
  • 1/4 tsp (1.25ml) Smoked Paprika
  • 1 (14.5 oz) can Diced Tomatoes, undrained (410g)
  • 1 (10 oz) can Rotel Diced Tomatoes and Green Chilies, undrained (280g)
  • 1 cup (240ml) Beef Broth
  • Salt and Black Pepper to taste
  • 12 Corn Tortillas (6-inch)
  • 2 cups (225g) Shredded Monterey Jack Cheese
  • 2 cups (475ml) Red Enchilada Sauce
  • Sour Cream or Mexican Crema (optional)
  • Chopped Fresh Cilantro (optional)
  • Diced Red Onion (optional)
  • Sliced Avocado (optional)

Instructions:

  1. Combine beef with marinade ingredients and refrigerate for at least 4 hours
  2. Heat oil in a Dutch oven, then sear the beef in batches until browned on all sides. Remove and set aside.
  3. Add onion, garlic, bell pepper, and jalapeno (if using) to the pot and sauté until softened.
  4. Stir in chili powder, cumin, and smoked paprika; cook for 1 minute, until fragrant.
  5. Return the beef to the pot. Add diced tomatoes, Rotel, and beef broth. Bring to a simmer, then reduce heat, cover, and cook for 3 hours, or until the beef is very tender and shreds easily with a fork. This slow cooking is key for the perfect beef enchilada recipe.
  6. Remove the beef from the pot and shred it with two forks. Return the shredded beef to the sauce and stir to combine. Simmer for another 15 minutes, to allow the beef to soak up the sauce and deepen the flavor. Taste and adjust seasoning (salt, pepper).
  7. Briefly warm the tortillas in a dry skillet or microwave to make them pliable.
  8. Spread a thin layer of enchilada sauce in the bottom of the baking dish. Spoon about 1/4 cup of the beef mixture into each tortilla. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat until all tortillas are filled.
  9. Pour the remaining enchilada sauce over the enchiladas, making sure they are evenly coated. Sprinkle generously with shredded cheese.
  10. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  11. Let cool slightly before garnishing with sour cream, cilantro, red onion, and avocado (if desired). Serve immediately.