Stacked Beef Enchiladas
User Reviews
5.0
21 reviews
Excellent
Stacked Beef Enchiladas
Report
Stacked Beef Enchiladas. Mexican seasoned shredded beef enchiladas with melted cheese, corn tortillas, and homemade enchilada sauce. An easy beef enchilada casserole!
Share:
Ingredients
- (1) .5 lb. beef roast (approximately)
- 1 large onion (diced)
- 1 large poblano pepper (optional, diced)
- 1 Tablespoon chili powder
- 2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1 cup beef broth
Homemade Red Enchilada Sauce:
- 2 Tablespoons oil
- 1 large onion (diced)
- (1) ounce can tomato sauce (no spices added)
- 1 1/4 cups beef or chicken broth
- 2 Tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (more to taste)
- 18 corn tortillas
- 6 cups shredded Mexican cheese blend
Optional Garnish:
- sour cream or Mexican crema
- cilantro
Instructions
- In a slow cooker (crockpot), add beef roast, onion, poblano, chili powder, cumin, garlic, and beef broth. Cook on a low setting for 8 hours. After it is done cooking, shred with two forks.
Enchilada Sauce:
- In a medium pot, saute onion in oil over medium heat until onion is soft, about 7-8 minutes. Stir in tomato sauce, chicken broth, chili powder, cumin, Mexican oregano, and garlic powder. Cook for 20 minutes until it starts to thicken and reduce. Carefully puree in a blender or with an immersion blender.
- Preheat oven to 375 degrees. Spread a layer of enchilada sauce on the bottom of a 9 x 13 pan. Layer corn tortillas, shredded beef, enchilada sauce, and cheese. Repeat to make at least 3 layers. Top with a generous amount of cheese.
- Cover with foil and bake for 20-25 minutes. Remove the foil and bake for 5-10 minutes until the cheese is bubbling.
- Serve with sour cream and cilantro.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
