Stacked Beef Enchiladas
Stacked Beef Enchiladas. Mexican seasoned shredded beef enchiladas with melted cheese, corn tortillas, and homemade enchilada sauce. An easy beef enchilada casserole!
Equipment
- slow cooker
- crockpot
- emile henry 9 x 13 baking dish
Ingredients
- (1) 2.5 lb. Beef Roast (approximately)
- 1 large Onion (diced)
- 1 large Poblano Pepper (optional, diced)
- 1 Tablespoon Chili Powder
- 2 teaspoon Cumin Powder
- 1/2 teaspoon Garlic Powder
- 1 cup Beef Broth
Homemade Red Enchilada Sauce:
- 2 Tablespoons Oil
- 1 large Onion (diced)
- (1) 15-ounce can Tomato Sauce (no spices added)
- 1 1/4 cups Beef or Chicken Broth
- 2 Tablespoons Chili Powder
- 2 teaspoons Cumin
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt (more to taste)
- 18 Corn Tortillas
- 6 cups Shredded Mexican Cheese Blend
Optional Garnish:
- Sour Cream or Mexican Crema
- Cilantro
Instructions
- In a slow cooker (crockpot), add beef roast, onion, poblano, chili powder, cumin, garlic, and beef broth. Cook on a low setting for 8 hours. After it is done cooking, shred with two forks.
Enchilada Sauce:
- In a medium pot, saute onion in oil over medium heat until onion is soft, about 7-8 minutes. Stir in tomato sauce, chicken broth, chili powder, cumin, Mexican oregano, and garlic powder. Cook for 20 minutes until it starts to thicken and reduce. Carefully puree in a blender or with an immersion blender.
- Preheat oven to 375 degrees. Spread a layer of enchilada sauce on the bottom of a 9 x 13 pan. Layer corn tortillas, shredded beef, enchilada sauce, and cheese. Repeat to make at least 3 layers. Top with a generous amount of cheese.
- Cover with foil and bake for 20-25 minutes. Remove the foil and bake for 5-10 minutes until the cheese is bubbling.
- Serve with sour cream and cilantro.
