Ingredients with Measurements:
- 1 pound beef chuck roast
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (4 ounces) diced green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8-10 corn tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
2. Transfer the beef to a slow cooker. Add the onion, garlic, diced tomatoes, green chilies, chili powder, cumin, salt, and black pepper. Stir to combine.
3. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and shreds easily with a fork.
4. Preheat the oven to 350°F. Grease a 9x13 inch baking dish.
5. Remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir to combine with the sauce.
6. Heat the tortillas in the microwave for 30 seconds to make them pliable. Spoon some of the beef mixture onto each tortilla and roll up tightly. Place the enchiladas seam-side down in the prepared baking dish.
7. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
8. Bake for 20-25 minutes, until the cheese is melted and bubbly.
9. Sprinkle the chopped cilantro over the top of the enchiladas before serving.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 hours (slow cooker) or 20-25 minutes (oven)
5. Temperature:
Slow cooker: low for 8-10 hours or high for 4-6 hours
Oven: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 410
Fat: 22g
Saturated Fat: 10g
Cholesterol: 98mg
Sodium: 690mg
Carbohydrates: 22g
Fiber: 4g
Sugar: 4g
Protein: 32g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or pork shoulder.
- Vegetable oil can be substituted with canola oil or olive oil.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Diced green chilies can be substituted with jalapeño peppers or red pepper flakes.
- Cheddar cheese can be substituted with Monterey Jack cheese or a Mexican blend of cheeses.
- Fresh cilantro can be substituted with parsley or green onions.
Variations:
- Add black beans or corn to the beef mixture for extra flavor and texture.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Top the enchiladas with sour cream or guacamole before serving.
- Make a vegetarian version by substituting the beef with cooked black beans or roasted vegetables.
Tips and tricks:
- Use a slow cooker liner for easy cleanup.
- To make the enchiladas easier to roll, dip each tortilla in warm enchilada sauce before filling.
- If the beef mixture is too watery, remove the lid from the slow cooker and cook on high for 30 minutes to thicken the sauce.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover enchiladas in the microwave or oven until heated through.
Presentation ideas:
Serve the enchiladas on a platter with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
Chopped fresh cilantro, sliced jalapeño peppers, diced avocado, or a squeeze of lime juice.
Pairings:
Serve the enchiladas with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, corn on the cob, or a green salad.
Troubleshooting advice:
If the enchiladas are too dry, spoon some extra sauce over the top before baking. If the enchiladas are too wet, remove the lid from the slow cooker and cook on high for 30 minutes to thicken the sauce.
Food safety advice:
Make sure the beef reaches an internal temperature of 145°F before serving. Store leftover enchiladas in the refrigerator for up to 3 days.
Food history:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine. They are typically made with tortillas filled with meat, cheese, or beans and topped with a chili sauce.
Flavor profiles:
The shredded beef enchiladas are savory and slightly spicy, with a rich tomato-based sauce and melted cheddar cheese.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican