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Cheesy Beef Enchiladas

Tender, seasoned braised beef inside tortillas and smothered with enchilada sauce and topped with cheese. Perfect for the holidays or any time of year.

  • 1 hr
    55 min
  • 6
    SERVINGS
  • 800
    Cal
  • 58 g
    Protein

Ingredients:

Barbacoa Sauce:
  • 3 dried guajillo chiles, seeds removed
  • 1 (7 ounce) can chipotle peppers in adobo sauce
  • 1/2 cup Mexican-style lager beer
  • 1/2 cup beef broth
  • 1/4 cup red wine vinegar
  • 2 teaspoons Mexican oregano
  • 2 teaspoons ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground ancho chiles
  • 1/4 cup canola oil
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 small onion, chopped
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 12 corn or flour tortillas (6 to 7-inch diameter)
  • 3 cups shredded Mexican cheese blend
  • 1 (10 ounce) can red enchilada sauce
  • 1 (10 ounce) can green enchilada sauce
  • Avocado, cooked rice and beans, optional

Cooking:

  1. Preheat oven to 350°F. To prepare barbacoa sauce, combine dried chiles, chipotle peppers, beer, beef broth, vinegar, oregano, cinnamon, paprika, cumin, Worcestershire and ground chiles in blender container. Cover; process 1 minute or until smooth, scraping sides of container as needed. Set aside. 

  2. Heat Dutch oven over medium-high heat until hot. Toss together beef, oil, salt and pepper in a large mixing bowl, mixing lightly but thoroughly. Brown beef pieces, stirring occasionally.

  3. Add onion and garlic, stirring 1 to 2 minutes or until fragrant. Add prepared barbacoa sauce and bay leaf. Cover tightly and cook 2-1/2 hours or until beef is fork-tender. Remove from oven; let stand. Shred beef with two forks.

  4. Spray 13x9-inch baking dish with cooking spray; pour half of enchilada sauces in bottom of baking dish. Lay tortillas on a flat surface. Divide beef evenly and place 1/4 cup shredded beef down centers of each tortilla. Sprinkle with tablespoon of cheese. Roll up and place seam side down in prepared baking dish. Pour remaining red and green enchilada sauces over top; sprinkle with remaining cheese.

  5. Cover dish with foil. Bake 15 to 20 minutes or until heated through and bubbly. Let stand, uncovered, 10 minutes. Serve with avocado, rice and beans, if desired.

Alternate Cooking Method:
  1. This recipe can be made in a 6-quart electric pressure cooker. Toss together beef, oil, salt and pepper in a large mixing bowl, mixing lightly but thoroughly. In pressure cooker, sear beef on sauté setting. Add onion, garlic, barbacoa sauce and bay leaf. Close and lock pressure cooker lid. Use meat or high-pressure setting on pressure cooker; program 60 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Shred beef with two forks. Continue as directed in step 4. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
800 CALORIES

0 % *

16.8g SAT FAT

0 % DV **

58g PROTEIN

0 % DV

7.3 mg IRON

0 % DV

15.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 2 enchiladas: 800 Calories; 405 Calories from fat; 45g Total Fat (16.8 g Saturated Fat; 0.1 g Trans Fat; 45 g Polyunsaturated Fat; 17.8 g Monounsaturated Fat;) 183 mg Cholesterol; 2358 mg Sodium; 40 g Total Carbohydrate; 2.3 g Dietary Fiber; 5.1 g Total Sugars; 58 g Protein; 0 g Added Sugars; 521 mg Calcium; 7.3 mg Iron; 767 mg Potassium; 0.5 mcg Vitamin D; 0.7 mg Riboflavin; 13.5 mg NE Niacin; 0.7 mg Vitamin B6; 3.7 mcg Vitamin B12; 744 mg Phosphorus; 15.1 mg Zinc; 42.4 mcg Selenium; 162.5 mg Choline.

This recipe is an excellent source of Protein, Calcium, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.

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