The best enchiladas I’ve ever made thus far. I’m not dissing the other enchiladas I’ve made (as all of them are amazing)… but there’s something about these that have me silently stuffing my face till I can’t move. Seriously… they are addicting in a very good way. Don’t say I didn’t warn you! These will surely become your new favorite recipe.
It all starts with CROCK POT MEXICAN SHREDDED BEEF. The roast is slow cooked in the crock pot all day till it’s perfectly pull apart tender. Make sure not to throw away those juices in the crock pot. All the fatty meaty flavor is in the juice at the bottom. You will use this juice to make a tasty chili gravy. This gravy will then be poured over the rolled up enchiladas. Then you toss on some shredded pepper jack and bake till they are bubbling. Oh my God my mouth is watering just talking about this. The most important thing to remember is to be patient. The meat will cook all day and then the enchiladas take some time to construct. But once they are in front of you… all the hard work will be worth it!
Serve these alongside:
SHREDDED BEEF ENCHILADAS SMOTHERED IN CHILI GRAVY
Prep time: 6- 8 hours (see recipe)
Cook time: 15-20 minutes
Total time: Less than 7 hours
Serves: 12 enchiladas
- CROCK POT MEXICAN SHREDDED BEEF, see link for recipe
- 12 corn tortillas
- 1/3 cup vegetable oil
- 1/2 large white onion, small dice
- 2.5 cups shredded beef (recipe above)
- 1.5 cups pepper jack, shredded
- 1/2 cup cilantro, chopped + more for garnish
- 3 tbsp butter
- 3 tbsp flour
- 1 cup beef drippings (see below)
- 1 cup chicken broth
- Cook CROCK POT MEXICAN SHREDDED BEEF.
- Preheat the oven to 425 degrees F.
- To flash fry the tortillas: Heat a large pan to medium high heat with vegetable oil. Add in each tortilla one at a time and cook for about 4 seconds a side. Drain on paper towels and repeat till all are done. This step is to insure the tortillas are playable and will keep its structure when cooked.
- To make the chili gravy: Add the butter to a large pan on medium heat. Melt down and then add in the flour. Whisk to make a rue. The flour will quickly change color to a golden brown. This will only take a minute or two. Add in 1 cup of the beef drippings from the bottom of the crock pot. Whisk continuously as you slowly add in the drippings. Now add in the chicken broth. Whisk till the gravy is thickened then turn off the heat. Set aside.
- To make the filling: In a large bowl combine 2.5 cups shredded beef, 1 cup pepper jack cheese, onion and cilantro. Mix to combine.
- To assemble the enchiladas: Lightly dip each side of a tortilla in the chili gravy. Stuff the tortilla with a couple tbsp of the filling and roll tightly. Place in an 8×10 baking dish and repeat till the dish is full. Pour the remaining chili gravy in an even layer on top of the enchiladas. Sprinkle the top with the remaining pepper jack cheese. Place in the oven and cook for 15-20 minutes. When they are ready, the sauce should be bubbling in all corners. Remove from the oven and let sit 5-10 minutes before serving.