Mexican Shredded Beef Enchiladas

These saucy, cheesy shredded beef enchiladas are my new favorite!

Full of flavor and stuffed with greatness.

This post is sponsored by the Iowa Beef Council.

You guys! Oh, what a great new recipe I have for you today. I love any excuse to eat anything Mexican so when the Iowa Beef Council and I settled on this recipe I was ubber excited. We are continuing to partner together this Summer and Fall and for that I'm overjoyed!

They are great. Beef is great. Recipe creation with beef is great.

It's all just GREAT.

Can you tell I'm excited about this one?

As you know, we are beef lovers in this house. About once a year or once every two years we buy half a cow from our friends who are local farmers. It truly it the best and most economical way to buy meat in bulk {you can find a local Iowa farmer listing here}.

 

Our deep freeze is stocked with roasts, ground beef, stew meat, steaks and the like. It makes for ease of mind when meal planning and feeding a busy, hungry and growing family. With three kids who are almost 11, 9 and 6 {plus a husband} we go through a lot of beef!

And today my friends, I have found another way to turn a beef roast into something spectacular.

Golly, look at that photo!

Drool worth, right?  Not only do these enchiladas taste amazing, but people often forget all the great qualities in beef.

Beef has the taste you crave while providing an excellent source of high-quality protein while containing 9 other essential nutrients. On average a 3 ounce serving of cooked beef gives your body more than 10% of the daily nutritional value of these 10 essential nutrients in only 175 calories.

Not too shabby.

You can read a more detailed version on these nutrients here at Beef, It's What for Dinner.

Beef's Top 10 include: protein, iron, zinc, selenium, vitamin B6, niacin B3, riboflavin, vitamin B12, choline and phosphorus.

Here is what I'm saying....I'm giving you all these nutrients in ENCHILADAS. Party on folks. It may not be Taco Tuesday, but it's Enchilada Thursday!

The one thing that I just adore about these enchiladas is that the beef is slow cooked {just 4.5 hours on HIGH in the slow cooker}.  This allows me to cook the beef a day ahead, or overnight or while we're away at one of our kid's ballgames.

Then, once the meat is done you can assemble whenever time allows. It can sit in the fridge for a day or you can make these up right away. Plus the beef just has that slow cooked flavor...super rich and delicious, with just a little bit of spice.

Once you are ready to assemble all you need to do is gather up the cheeses and sauces and trust me, the day will end well.

After rolling these up, I wanted to make sure these babies were covered generously. No one needs a dry enchilada. So I went all out and slathered on white queso, green enchilada sauce AND red enchilada sauce. These beauties are covered in flavor.

And of course, cheese.  Always cheese.

I shared half of this pan with our neighbors {good food, must share}.

Then I devoured one for lunch and another one for dinner. No shame here! Once you have these you'll be keeping them in your handy dandy recipe binder for years to come.

Go grab a roast and make these!

Be sure to share your thoughts with me & the Iowa Beef Council on social media, we'd love to hear them! Tag us at {@sweetsavoryeats and @iowabeefcouncil}.

Thank you to the Iowa Beef Council for sponsoring this post!

Mexican Shredded Beef Enchiladas

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Yield: 8

Author: Ally

Prep time: 10 MCook time: 5 hourTotal time: 5 H & 10 M

Slow cooked Mexi-style beef is layered with cheese and rolled into flour tortillas, then topped with queso, enchilada sauce and yes, more cheese! A delicious Mexican dish you'll be making for years to come.

Ingredients:

For the Slow Cooked Beef

• 4 lb. bone-in chuck beef roast (or any similar beef roast)
• 2 chipotle peppers in adobo sauce
• 1 T cumin
• 1 t salt
• 1 t pepper
• 1 cup beef stock
• juice of one lime

To Assemble the Enchiladas

• 8 large, burrito-style flour tortillas
• 2 cups mozzarella cheese
• 2 cups cheddar cheese
• 1 cup green enchilada sauce
• 1 cup red enchilada sauce
• 1 cup white queso

Instructions:

1. Place the beef roast in a large slow cooker.  Add in the beef stock, chipotle peppers, seasonings, beef stock and lime juice.
2. Set on HIGH and cook for 4.5 hours.
3. When done, the beef should easily shred. Remove all the bones and any extra fat from the meat. Shred the meat with two forks until it's in bite sized pieces.  Allow to cool for a bit before assembling.
4. Preheat the oven to 375 degrees and spray a 9x13 baking dish with cooking spray.
5. To assemble the enchiladas, lay a generous amount of shredded beef on one end of the tortilla, top with mozzarella cheese and roll up. Place the enchilada seam side down in the pan. Continue making until the pan is filled (around 8).
6. Spread the white queso over the tortillas. Then pour on the the two enchilada sauces. Top with cheddar cheese and the remaining mozzarella cheese.
7. Bake for 30 minutes. Let the enchiladas sit for 15 minutes before serving. Top with your favorite Mexican toppings - sour cream, salsa, cilantro, green onions, guacamole, etc.

Notes:

Any bone-in beef roast will work in this recipe. Please note cooking times may vary from slow cooker to slow cooker. The meat is done when it is tender and shreds easily. Leftover meat is great in tacos, topped on nachos or in quesadillas.

Calories

930.12

Fat (grams)

44.41

Sat. Fat (grams)

21.81

Carbs (grams)

32.42

Fiber (grams)

3.96

Net carbs

28.46

Sugar (grams)

10.58

Protein (grams)

100.52

Sodium (milligrams)

2069.22

Cholesterol (grams)

315.69

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