Spicy Shredded Beef Enchiladas

Enchiladas translates as "add pepper to". Growing up we had delicious melted cheese enchiladas. Traditional queso chihuahua and corn tortillas enveloped in a spicy red sauce. My mom would spend the day whipping up homemade chile colorado--a spicy red salsa made from dried chiles, reconstituted by boiling in hot water and adding tomatoes, salt, oregano, a touch of cinnamon, and other spices and seasonings. She would then blend it until smooth and run it through a strainer and sieve until it was super velvety silk. I was asked recently by a friend if I had a good recipe for beef enchiladas so I got to thinking how I could make a variation that was an easy dinner and bring in some of the pepper flavors I love and remember. Using chili powder and ancho chile powder along with fresh serranos give this beef a major kick in flavor and spiciness! These aren't made in the traditional way an enchilada would be at all, they are more of a TexMex flavor and cooking style, but delicious nonetheless!

Ingredients:

1.25 lbs eye of round roast

1/2 red onion, diced

4 serrano peppers*, stems removed, sliced in quarter inch rounds

1 tablespoon dried oregano

2 teaspoons garlic powder

2 teaspoons salt

1 teaspoon pepper

1 teaspoon onion powder

1/2 teaspoon chili powder

1/2 teaspoon Ancho chile powder

1/4 teaspoon ground cumin

1 tablespoon beef bullion dissolved in 1 cup hot water

*omit or reduce the amount of serrano peppers if you are heat sensitive

2 tablespoons cornstarch

13 corn tortillas

1/2 cup oil for frying

2 cups shredded Mexican blend cheese, divided

2 cups sour cream thinned with 1 tablespoon water OR 15 ounces Mexican crema

Salsa of choice for topping

Cilantro for garnish

Supplies: 

Slow cooker

Knife 

Cutting board

Measuring spoons

Measuring cups

Whisk

Tongs

Bowl 

Forks

Saucepan

Skillet

Tongs

9x13" baking pan

Directions: 

Dice red onions, remove stems from serranos and cut into rounds. 

In a small bowl, whisk together spices and seasonings. 

Dissolve beef bullion in hot water and whisk completely. 

Place eye of round into slow cooker. Sprinkle seasoning blend over all sides of beef. Leave fat side up.

Spread peppers and onions around beef. Pour beef broth around beef. 

Slow cook on high heat for 8 hours or until beef is cooked through to 165 degrees and shreds easily with tongs or a fork. 

Move to a plate or bowl and shred. Reserve veggies and liquid.

Whisk together cornstarch and 1/2 cup of the beef liquid to make a slurry.

In a small saucepan, combine reserved liquid, peppers and onions with cornstarch mix and whisk over medium heat until thickened. Add thickened sauce back to shredded beef.

Heat 1/2 inch cooking oil in a medium skillet. Flash fry corn tortillas for 10 seconds each side. Drain on a plate lined with paper towels. The reason for frying the tortillas lightly, is that they don't fall to shreds when you fill them and also they have just the slightest crunch after being baked.

Using about 3 tablespoons shredded beef and about 1 tablespoon shredded cheese blend, place in a line down center of tortilla. 

Roll shut. Place in oven safe baking dish seam side down.

Arrange to fill the pan. 

Top with thinned sour cream or Mexican crema and remaining cheese. Be sure to cover all the edges with the cream.

Bake at 425 degrees for 15 minutes until cheese is melted, bubbly and slightly crispy around the edges.

Serve with salsa of choice and cilantro to garnish!

Tips: 

If you're in a hurry, make the ingredients that go in the slow cooker crock the night before and store in the refrigerator overnight. Pop the crock in the heating element in the morning and assemble the enchiladas before dinner. 

From Heart to Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking. Thank you for your support!