Chuck Roast Enchiladas
Rich in Chili Spices & Flavor.
On our recent trip to Scottsdale and Sedona, Arizona we quickly found several restaurants that we really liked. One of them was called, The Herb Box. Everything was made from scratch, used local ingredients and all the dishes that we tried tasted fresh and were filled with a variety of flavors. Which meant that I would most likely try to recreate it in my own kitchen.
At the restaurant they used short ribs, but I found that beef short ribs can be more expensive. I decided to buy a beef roast that was 100% grass fed at a local health food store, Georgetown Market. The roast was almost 4 pounds and less than $5/pound. After searing the roast on each side for at least 5 minutes, I cooked it in a crock pot with a cup of broth, set it on the low heat setting and cooked it for approximately 8 hours.
One of the keys to this dish is making your own enchilada sauce which can be made day or two before & stored in an airtight container in the fridge. The base of the sauce is tomato sauce with lots of chili flavors. I like my sauce a little spicy so I add some cayenne pepper. Chili powders have varying degrees of spiciness, it’s a good idea to taste the sauce before adding the cayenne pepper. At the restaurant this dish was served with a napa cabbage slaw, it was a perfect pair but unfortunately it’s to early here in the midwest for napa cabbage and I just made a simple green salad to serve with it. I am planning on making a napa cabbage slaw as soon as I can find it at a local farmer’s market.
My husband & I enjoyed this dish immensely. If you make it let me know your thoughts. As always THANKS for stopping by. CHEERS TO A HAPPY & HEALTHY DAY!
Chuck Roast Enchiladas
Ingredients
- 1-1.5 LBS Shredded Chuck Roast
- INGREDIENTS FOR THE ENCHILADA SAUCE
- 4 Cups Tomato Sauce Or 2 15 OZ Cans
- 1 Large sweet or yellow onion Finely Diced
- 4 Cloves of Garlic Minced
- 3 TBSP Chili Powder
- 2 tsp Cumin Powder
- 2 tsp Coriander Powder
- 1/4-1/2 tsp cayenne pepper
- 1/4 Cup Red Wine Don't get a cheap wine, you want the flavors of the wine to enhance the overall flavors of the sauce
- 1 Cup Cheddar Cheese Shredded
- cilantro For Garnish
- 12 6-Inch Grain Free Tortilla Shells See Recipe Note
- Salt Add to Sauce to taste
Instructions
- Pre-heat oven to 450 degrees.
- Saute onions in olive or avocado oil, once softened add minced garlic and cook for an additional two minutes. Add tomato sauce, spices, red wine. Mix well. Reserve 3/4 cup sauce to use later in the dish.
- Add shredded beef to the sauce, cover with a lid and let simmer for 15-20 minutes. After simmering it, stir in 1 Cup cheddar cheese, if you are trying to eliminate dairy omit it. This enchilada sauce was so flavorful that I didn't miss the cheese.
- While the sauce was simmering, I wrapped the tortilla shells in aluminum foil and warmed them for just a few minutes.
- Spray a 13x9 cake pan with cooking spray. Add 1/3 cup filling to each tortilla shell, place folded side down and make two rows of 6 filled tortillas in the pan. Spread the reserved enchilada sauce on top of the enchiladas, sprinkle one cup cheese over the enchiladas if desired.
- Bake at 450 degrees till cheese is melted and slightly crispy, approximately 20 minutes.