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Chuck Roast Enchiladas

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Course Main Dish
Cuisine Beef & Pork, casseroles
Servings 12 6-Inch 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.