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Shredded Beef and Caramelized Onion Enchiladas

Shredded Beef Enchiladas

By Babble |

Shredded Beef and Caramelized Onion Enchiladas

By Pam Nelson of

The Love of Cooking

0

Ingredients

  • 1 1/2 lbs of round roast (chuck roast is flavorful but isn’t as lean)
  • 1 pasilla pepper, seeded and diced
  • 1 red jalapeno pepper, seeded and diced
  • 1 7 oz can of whole green chiles reserve the juice
  • 1 tbsp olive oil
  • Chili powder, to taste
  • Garlic powder, to taste
  • Cumin, to taste
  • Paprika, to taste
  • Oregano, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 4-5 cloves of garlic, minced
  • 1-2 cups of beef broth
  • 8-10 corn tortillas
  • 1 large red onion, sliced
  • 1 tsp olive oil
  • 1 can of black beans, rinsed and drained
  • 1 28 oz can of red enchilada sauce
  • 1 3 oz can of black olive slices (optional)
  • 1 cup of low monterey jack or mozzarella cheese, shredded

Method:

Preheat oven to 275 degrees. Heat olive oil in a Dutch oven. Sprinkle seasonings to taste all over the meat. Sear the meat in the olive oil on all sides. Add the green chiles, pasilla pepper and red jalapeno in the Dutch oven and stir often, giving them a quick saut’ for 1-2 minutes. Add beef broth, reserved green chile juice and chopped garlic. Cover and place in oven. Cook 4-5 hours until meat shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid, if it’s low add more broth.

Preheat oven to 350 degrees. Add olive oil to a skillet over medium heat, add onions and saut’, stirring occasionally, for 20 minutes or until golden brown. Season with sea salt, to taste then set aside. Wet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable. Pour some enchilada sauce over the bottom of a large baking dish. Take a corn tortilla and spoon shredded beef along the center, next add onions then finally a spoonful of beans. Roll and place in pan. Repeat until finished. Add the rest of the enchilada sauce. Top with cheese and olives.

Bake covered in tinfoil (spray top of foil with cooking spray to keep the cheese from sticking) for 30 minutes. Serve with sour cream, fresh cilantro and hot sauce if desired. Enjoy!

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