Stacked Beef Enchiladas
User Reviews
5
Stacked Beef Enchiladas
Description
This recipe starts by slow cooking a beef roast with diced onion, optional poblano pepper, chili powder, cumin, garlic powder, and beef broth until tender enough to shred easily. The resulting beef is flavorful and moist.
The homemade red enchilada sauce is prepared by sautéing onion in neutral oil, then simmering it with tomato sauce, broth, chili powder, cumin, oregano, garlic powder, and salt until thickened. After blending, the sauce is smooth and richly spiced.
Assembly involves layering sauce, corn tortillas, shredded beef, sauce again, and a generous amount of shredded Mexican cheese blend in a baking dish. Multiple layers are built to at least three, topped with more cheese. The casserole is baked covered and then briefly uncovered until the cheese bubbles and browns slightly.
The finished dish is served warm, optionally topped with sour cream or Mexican crema and fresh cilantro to balance the rich, spicy flavors. This hearty entrée offers a satisfying combination of tender beef, melted cheese, and spiced sauce.
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 neutral cooking oil generic cooking oil
- 1 large onion (diced)
- (1) ounce can tomato sauce (no spices added)
- 1 1/4 cups beef broth 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 Mexican cheese blend shredded
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.
User Reviews
Overall Rating
5
You'll Also Love
