My oldest son requested enchiladas for his birthday dinner several years ago and I made them with what I had on hand and fortunately I wrote down what I did because my family LOVED them.
I made these for eldest’s birthday again this year and made a double batch of the meat filling so we had filling left over which I put in the freezer. I pulled it back out and made a pan of enchiladas on Sunday for dinner because both my boys were home.
This is a simple recipe. The biggest thing is to cook it low, slow, and for a LONG time.
Sauce:
1 large onions diced
1–14 1/2 oz can stewed tomatoes
1–7 oz can chipotle peppers in adobo sauce, roughly chopped
1/3 cup chopped pickled jalapenos
2 tbsp minced garlic
3 tbsp Better than Bouillon beef base
1/3 cup smoke flavor red bbq sauce
3 lbs chuck roast
Filling:
Refried Beans
16 oz shredded cheese
Diced Onion (optional)
Mexican rice (optional)
Stir all the ingredients except the chuck roast together and pour into a crock pot. Put the chuck roast in the crock pot and submerge it. Cook on low for 8 to 10 hours until extremely tender. Pull the meat from the sauce and put it in the bowl of a stand mixer fitted with the paddle attachment and turn it on low and let it run until the meat is shredded. Pick through the meat for any large pieces of fat, cartilage, or bones. I normally put the sauce and the meat in the refrigerator so that I can skim the fat off the sauce.
Warm the meat and skimmed sauce and mix sauce into the meat until it is thoroughly coated–a cup or two.
Combine the remaining sauce with a can of red enchilada sauce.
Spray a 13 x 9 casserole dish with baking spray. Pour some of the enchilada sauce mixture into the bottom of the pan.
Fill corn tortillas with meat, cheese (we prefer extra sharp white cheddar), refried beans (if desired), chopped onion (if desired), or Mexican rice (we are using black beans and rice that was left from the end of last week). Roll them up and place seam side down in prepared pan.
Continue until the pan is full.
Pour the enchilada sauce mixture over the enchiladas and top with cheese and bake at 375 degrees for 35 to 40 minutes.
If you have leftover meat, it freezes well plain, or made into a pan of enchiladas, or you can use as a filling for baked potatoes, topping for nachos, or filling for quesadillas. All are delicious.
Cathy At Home on the River 