This dinner came from the desire to have enchiladas, but I’m constantly let down by the enchilada recipes I’ve tried. They’re always dry, and lacking in flavor. Honestly, the best ones I’ve ever made came from the old Kraft Food & Family magazine. It was browned hamburger meat, a jar of salsa, and an obscene amount of cheese. I made these on a whim, and they were much better. The meat was good. It was so tender, and completely fell apart as I pulled it out of the pot.
And while I’m on the subject of how good this meat was, I’m going to rant for a minute about people who cook pot roast in a slow cooker: stop it. Cooking them for 3-4 hours in a relatively low oven gives you a much more tender roast. This method, and the one I normally use, result in the most tender, flavorful roasts I’ve ever had in my life. So seriously. Stop it. Or at least try one of these just once.
However, the sauce was the true star here. I literally dumped all of the contents of the dutch oven into the blender (technically I ladled it-it was really hot, and the pot was heavy) and let it go until it was completely smooth. The sauce was so delicious. It had a definite kick to it from the chipotles, and a richness thanks to the drippings from the meat.
Obviously, since the roast takes a while to cook, it’s a lot easier to do this in stages. I made the beef/sauce the day before I made the enchiladas. Since the
hard time-consuming part was already done, the enchiladas were a breeze to put together.
Chipotle Beef Enchiladas
(Recipe for the beef adapted from this one.)
- 1 3 lb. chuck roast
- 1 7 oz. can of Chipotles in Adobo sauce
- 1 28 oz. can of diced tomatoes
- 1 red onion, halved & sliced
- salt & pepper, cumin & chili powder
- 2 T. of olive oil
- 2 cups of shredded beef
- 1 & 1/4 cup of sauce
- 1 onion; diced
- 1 cup of chopped tomatoes
- 1 teaspoon of chipotle chili powder
- 8-6″ tortillas
- 1 cup of shredded cheese (I used a cheddar/pepperjack blend)
- cilantro (optional)
- avocado (optional)
- Preheat oven to 300 degrees.
- Season the roast liberally with salt, pepper, cumin & chili powder. Put roast in a dutch oven, or heavy casserole dish with a lid. Add the onion, the tomatoes (with their juices), and the can of chipotles (with the sauce). Place the lid on and put in the preheated oven. Cook for 3-4 hours.
- Remove the meat from the pot, shred, and set aside.
- Add the contents left in the pot to a blender and puree until smooth.
- Preheat oven to 400 degrees.
- Heat a large skillet over medium heat & add the olive oil. When the oil is hot add the onion and let cook until tender, about 5 minutes. Then add the tomatoes and cook for an additional 2-3 minutes.
- Add in 1 cup of the sauce and bring to a boil. Immediately reduce heat to low, and add in the beef, 1/3 cup of the cheese, & the chipotle chili powder. Cover, and let simmer for about 10 minutes.
- Spoon the remaining 1/4 cup of sauce into the bottom of your baking dish. Wrap the tortillas in a moist paper towel and microwave until soft & pliable, about 10-15 seconds. Fill each warmed tortilla with a few spoonfuls of the mixture, roll tightly, & place seam side down in the bottom of your dish. Cover with the remaining cheese, cover the dish with foil & bake for 20 minutes. Remove foil and let bake an additional five minutes, or until the cheese starts to brown.
- Garnish with chopped cilantro and serve with sliced avocado.