Stewed Beef Enchiladas
Stewed Beef Enchiladas are a heartwarming dish that brings together soft flour tortillas and tender, savory beef enveloped in a rich sauce. This recipe is perfect for family gatherings or cozy nights at home, delivering a delightful burst of flavors topped with melted cheese and fresh cilantro. Enjoy these enchiladas any night of the week for an effortless yet impressive meal that will have everyone coming back for seconds.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 large flour tortillas
- 1 lb chuck roast, cut into bite-sized pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 cups low-sodium beef broth
- 1 cup shredded cheddar cheese
- ½ cup fresh cilantro, chopped
- 1 packet taco seasoning
Instructions
- In a large pot over medium heat, brown the chuck roast in a splash of oil until seared on all sides.
- Sauté chopped onions until translucent; add minced garlic and cook for an additional minute.
- Stir in diced tomatoes (with juices) and beef broth; add taco seasoning and bring to a boil.
- Reduce heat to low, cover, and simmer for about 2 hours until beef is tender.
- Preheat oven to 350°F (175°C). Spoon beef mixture onto each tortilla; sprinkle with cheese and roll up tightly.
- Place seam-side down in a baking dish, pour remaining sauce over enchiladas, top with more cheese, cover with foil, and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 enchilada (175g)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg