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February 25, 2019

Red Chile Beef Enchiladas


Red Chile Beef Enchiladas drenched in red sauce, fork-tender beef, and melted Mexican cheese blend, perfect for any meal of the day and guaranteed to set your taste buds on fire!

Red Chile Beef Enchiladas

Tender, slow-cooked shredded beef, and the Mexican cheese blend combination is the heart of this dish.
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times. 

How to Make Red Chile Beef Enchiladas

Start this recipe with slow-cooking a chuck roast, until succulently tender. Grab 2 forks, and shred meat.







Dip corn tortilla into red chile sauce (recipe here) place meat and one teaspoon of onions down the center of the tortilla(or place onions on top instead of inside enchiladas). Roll corn tortilla and place each roll into a casserole dish. Traditionally, I use corn tortillas for enchiladas, but flour tortillas can be used for enchiladas.


    Cover enchiladas with sauce, top with cheese and onions. 
      Place casserole dish in the oven for 20-25 minutes at 350° F degrees.




      Top Enchiladas with your favorite topping...guacamole, lettuce, Cotija cheese, and tomatoes, or Mexican Crema. Enjoy!


      Red Chile Beef Enchiladas
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      Enchiladas drenched in red sauce, fork-tender beef, and Mexican cheese blend.

      Ingredients:
      • 2 pounds boneless chuck roast
      • 1 tsp ground cumin
      • 1 tsp garlic powder
      • 1 cup beef broth
      • 1 tsp chili powder
      • 1 tsp onion powder
      • 3 cups red enchilada sauce, canned or homemade sauce
      • 2 cups Mexican cheese blend
      • 1 small onion, diced
      • 1 dozen corn tortillas
      • Toppings-sour cream, lettuce, tomatoes, guacamole
      Instructions:

      1. Add meat, cumin, garlic powder, chili powder, onion powder, and broth to slow-cooker on High (4-6 hours) or low (6-8 hours)
      2. Shred meat with 2 forks, place back in slow-cooker for 15 minutes on High
      3. Warm red chile sauce, and pour into a large bowl for dipping corn tortillas
      4. Dip corn tortilla into red chile sauce, place meat and one teaspoon of onions down center of the tortilla. Roll tortilla and place each roll into a casserole dish.
      5. Cover enchiladas with sauce, top with cheese and onions. 
      6. Place casserole dish in the oven for 20-25 minutes at 350° F degrees.
      7. Garnish with your favorite toppings.

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