Hey food lovers! If you’re craving a healthy, easy, and packed-with-flavor meal, these Shredded Beef Enchiladas are just what you need! They’re perfect for feeding the whole family or meal prepping for the week. The shredded beef is tender, juicy, and full of flavor, and when combined with a bit of melted cheese and your favorite toppings, it’s pure comfort food. Let’s dive into making these delicious, healthier enchiladas that reheat great for leftovers!
Method
Start by preparing the chuck roast. Pat the roast dry with a paper towel to remove any excess moisture. Once dry, coat the chuck roast in olive oil and generously season it on all sides with the beef fajita seasoning. This step will give the beef a flavorful base.
Next, sear the chuck roast. Heat a large, greased skillet over medium heat. Place the chuck roast in the skillet and sear it for 2-4 minutes on each side, or until it forms a nice brown crust. Once all sides are seared, remove the roast from the pan and set it aside to rest.
Now, it’s time to sauté the onion and chiles. Lower the heat on the pan, and add the diced onion and green chiles. Let the moisture from the onion and chiles help deglaze the pan, scraping up any browned bits from the bottom. Allow everything to sauté for a few minutes so the flavors meld together.
After that, simmer the roast. Add the red enchilada sauce and beef bone broth to the pan, stirring to combine. Place the seared chuck roast back into the pan, ensuring it’s submerged in the sauce. Bring the mixture to a slow simmer. Cover the pan with a lid and let it cook for 2.5-3.5 hours, or until the beef becomes fork-tender and starts to fall apart. Once the roast is tender, use a fork to shred the beef right in the pan, being careful not to scratch the surface of the pan.
Next, assemble the enchiladas. Preheat your oven to 400°F. Pour a little of the sauce from the pan into the bottom of an oven-safe baking dish. Take each tortilla and fill it with the shredded beef and some shredded cheese. Roll each tortilla tightly and place them seam-side down in the baking dish. Pour the remaining sauce over the top of the enchiladas and add more shredded cheese on top.
Finally, bake the enchiladas. Place the baking dish in the preheated oven and bake for 18-22 minutes, or until the cheese is melted and bubbly. Once done, remove the enchiladas from the oven and let them cool for a few minutes.Once cooled, garnish and serve. Plate the enchiladas and top them with fresh cilantro, diced avocado, and a dollop of low-fat sour cream. Now, you’re ready to enjoy your flavorful, healthy shredded beef enchiladas!
Necessary Tools
- Large skillet
- Knife and cutting board (for dicing onion)
- Sauté pan
- Oven-safe baking dish
- Tongs or spatula (for handling beef)
- Lid for the pan
Shredded Beef Enchiladas: A Flavorful, Healthy Twist on a Classic
Cuisine: AmericanDifficulty: Easy6
servings15
minutes3
hours3
hours15
minutesIngredients
~2.5 lb chuck roast
1 tbsp olive oil
1 packet beef fajita seasoning (I used Siete Foods)
1 diced white onion
4 oz can of diced green chiles
15 oz jar of red enchilada sauce (Siete Foods)
2-2.5 cups beef bone broth (Kettle and Fire)
Tortillas of choice (I used Xtreme Wellness Tortilla Wraps for a lower-carb option)
Reduced-fat shredded Mexican cheese
Toppings:
Low-fat sour cream
Diced avocado
Fresh chopped cilantro
Directions
- Prepare the Chuck Roast: Start by patting the chuck roast dry with a paper towel to remove any excess moisture. Coat the roast with olive oil and season it generously with the beef fajita seasoning on all sides.
- Sear the Chuck Roast: Heat a large, greased skillet over medium heat. Sear the chuck roast on all sides for 2-4 minutes, or until you get a nice brown crust. Once seared, remove the roast from the pan and set it aside.
- Sauté the Onion and Chiles: Lower the heat, then add the diced onion and green chiles to the same pan. Use the moisture from the onion and chiles to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Let everything sauté for a few minutes to combine the flavors.
- Simmer the Roast: Now, add the red enchilada sauce and beef bone broth to the pan, stirring to mix everything together. Carefully place the seared chuck roast back into the pan, bringing the mixture to a slow simmer. Cover the pan and let it cook for 2.5-3.5 hours, or until the beef is fork-tender and falling apart. Once done, use a fork to shred the beef in the pan, being careful not to scratch the pan.
- Assemble the Enchiladas: Preheat your oven to 400°F. Pour a little of the sauce from the pan into the bottom of an oven-safe baking dish. Take each tortilla, fill it with some shredded beef and cheese, and roll it tightly. Place the rolled tortillas seam-side down in the dish. Top the rolled enchiladas with the remaining sauce and shredded cheese.
- Bake: Bake the enchiladas in the preheated oven for 18-22 minutes, or until the cheese is melted and bubbly. Once done, take them out and let them cool for a few minutes.
- Garnish and Serve: Plate up the enchiladas, and top with fresh cilantro, diced avocado, and a dollop of low-fat sour cream. Serve and enjoy!
Notes
- Searing Tip: Be sure to sear the chuck roast on all sides for a nice crust, which will lock in the flavor.
- Simmering Tip: Do not remove the lid while the roast is simmering unless you’re checking for doneness. Keeping the lid on helps keep the roast tender and juicy.
- Cooking Time: If your roast is smaller or larger, adjust the simmering time accordingly. You want the beef to be fork-tender before shredding it.
Serving Suggestions
These Shredded Beef Enchiladas are delicious on their own, but you can also pair them with a side of Mexican rice, beans, or a fresh salad. They’re also perfect for meal prep, so you can make a big batch and have leftovers for the week.
Fun Fact
Did you know that chuck roast is one of the best cuts for slow cooking? It’s full of flavor and becomes incredibly tender when cooked low and slow. This is what makes these enchiladas so juicy and tasty!
Precautions for the Method
Cooking Time: If your roast is smaller or larger, adjust the simmering time accordingly. You want the beef to be fork-tender before shredding it.
Searing Tip: Be sure to sear the chuck roast on all sides for a nice crust, which will lock in the flavor.
Simmering Tip: Do not remove the lid while the roast is simmering unless you’re checking for doneness. Keeping the lid on helps keep the roast tender and juicy.
Conclusion
These Shredded Beef Enchiladas are a healthier twist on a classic dish, full of flavor and easy to make! Whether you’re feeding your family or meal prepping, these enchiladas are sure to be a hit. With tender, juicy beef, flavorful sauce, and delicious toppings, every bite will make you want more. Enjoy and don’t forget to share these tasty enchiladas with your loved ones!
