Beef and Potato Enchiladas
User Reviews
5
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Prep Time
2 hrs
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Cook Time
35 mins
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Total Time
2 hrs 35 mins
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Servings
14 servings
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Calories
507 kcal
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Course
Main Course
Beef and Potato Enchiladas
Description
Beef and Potato Enchiladas begin by seasoning and searing a beef chuck roast before slow cooking it with salsa until tender enough to shred. The shredded beef is mixed with hash browns and cheddar cheese, then portioned into flour tortillas and rolled. These filled tortillas are placed in baking dishes coated with enchilada sauce, then covered with more sauce before baking to meld flavors.
The slow cooking tenderizes the beef, allowing it to absorb flavors from the salsa. The hash browns add a soft, starchy element that balances the meat, while the cheddar contributes a mild, creamy taste. The red enchilada sauce infuses each bite with moisture and spice, making the dish richly layered in flavor and texture.
This recipe produces about 14 enchiladas, making it a practical choice for larger meals or leftovers. Alternative cooking methods include slow cooking or braising in a Dutch oven for convenience. Frozen hash browns can be used, noting they are typically par-cooked, which influences texture. If frozen enchiladas are made ahead, they should be fully thawed before baking.
The recipe notes recommend specific brands of salsa and offer tips on potatoes, suggesting blanching raw shredded potatoes if preferred. Reserved cooking liquid helps maintain moisture in the filling.
Ingredients
- 4 lb beef chuck roast
- 2 tsp adobo seasoning
- 1 tbsp olive oil
- 32 oz salsa (See Note 2)
- 3 cups hash browns (See Note 3)
- 3 cups cheddar cheese
- 14 flour tortillas
- 3 cups Red Enchilada Sauce
Instructions
- Season the beef chuck roast on both sides with Adobo seasoning. In a cast iron pan or large skillet over medium-high heat add the olive oil. Sear the beef on all sides until browned.
- Place in an Instant Pot and cover with 32 ounce jar of salsa of choice. Close the lid press Meat/Stew, High Pressure, Normal for a total of 90 minutes. (See Note 1)
- Release pressure per manufacturers instructions and remove beef. Reserve 1/2 cup of cooking liquid, discard remaining liquid from pot and shred meat.
- Mix together the shredded beef, hash browns and 2 cups of cheese. Add the reserved cooking liquid and mix together.
- Place the meat/potato filling on the tortilla lengthwise and roll up, this filling should make about 14 (distributed evenly).
- In the bottom of one 13"x9" or two 8x8" baking pans that have been sprayed with cooking spray, add 1 cup of enchilada sauce, shake pan to distribute on bottom and then place the rolled enchiladas.
- Pour remaining sauce over the enchiladas and top with remaining 1 cup cheese. At this point you can cover with aluminum foil and freeze for later use if you like or bake @350°F for 25 minutes (See Note 4).
- Remove foil and cook another 10 minutes. Let cool slightly before serving. Toppings can be sour cream, chopped cilantro and sesame seeds if desired.
Notes
- Alternatively cook the beef in a Slow Cooker for about 4 hours on High or in a Dutch oven with salsa for 2 to 2.5 hours until easily shredded.
- Frozen hash browns can be used since they are precooked; if shredding raw potatoes, blanch them first to soften.
- If freezing cooked enchiladas, fully defrost before baking to ensure even heating.
- You can use any preferred salsa; this recipe uses a 32-ounce jar but adjust amount as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 36g | 72% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 114mg | 38% |
| Sodium | 1074mg | 45% |
| Potassium | 818mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 252mg | 25% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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