Cut of Meat: Shredded Beef – Order some 5L Beef HERE
Serves: 4–6
Prep Time: 20 minutes
Cook Time: 3–4 hours (slow-cooked beef) + 30 minutes (baking)
Assembly Time: 10 minutes

Ingredients:

For the Shredded Beef:

• 2–3 lbs beef chuck roast
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth
• 1/2 cup tomato sauce

For the Sauce:

• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup tomato sauce
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt, to taste

For Assembly:

• 8–10 flour or corn or flour tortillas
• 1 cup shredded Mexican blend cheese
• 1/2 cup shredded cheddar cheese (optional)
• Sour Cream, for garnish (optional)
• Fresh cilantro, for garnish (optional)

Instructions:

• Cook the Shredded Beef:  Preheat a slow cooker or Dutch oven. Heat olive oil in a large skillet over medium-high heat. Season the beef with garlic powder, onion powder, cumin, smoked paprika, chili powder, salt, and pepper.  Sear the beef on all sides until browned (2–3 minutes per side). Transfer to a slow cooker or Dutch oven.  Add beef broth and tomato sauce. Cover and cook on low for 8 hours (or 4 hours on high in a slow cooker, or 300°F in the oven for 3–4 hours), until the beef is tender and easily shreds. Shred with two forks and set aside.
• Make the Sauce:  In a medium saucepan, heat olive oil over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in beef broth and tomato sauce. Add chili powder, cumin, garlic powder, and salt. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
• Assemble the Enchiladas: Preheat the oven to 375°F. Spread 1/2 cup of the sauce in the bottom of a 9x13-inch baking dish.  Fill each tortilla with a generous amount of shredded beef, roll tightly, and place seam-side down in the baking dish. Repeat with the remaining tortillas.
• Bake the Enchiladas: Pour the remaining sauce evenly over the enchiladas and sprinkle with the shredded Mexican blend cheese and cheddar cheese (if using). Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

• Serve: Garnish with fresh cilantro if desired and serve with sour cream, guacamole, or a side of rice and beans.