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Shredded Beef Enchiladas
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Shredded Beef Enchiladas

3 h 50Pour 6Nutri-Score C€€
par @calwillcookit8 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • chuck roast (patted dry)Viandes1,1 kg
  • olive oil (for coating and greasing the pan)Épicerie30 ml
  • beef fajita seasoning (one packet)Épices1 morceau
  • white onion (diced)Fruits et légumes1 morceau
  • diced green chiles (canned, drained)Épicerie115 g
  • red enchilada sauce (jarred)Épicerie425 g
  • beef bone brothÉpicerie600 ml
  • tortillas (corn or low-carb wraps)Boulangerie10 morceaux
  • reduced-fat shredded Mexican cheese (shredded)Produits laitiers250 g
  • low-fat sour cream (for topping)Produits laitiers120 g
  • avocado (diced)Fruits et légumes1 morceau
  • fresh cilantro (chopped)Fruits et légumes15 g

par portion

Nutrition

566kcal

Glucides
35 g
Protéines
41 g
Lipides
29 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Plat allant au four
  • Pince de cuisine

pas à pas

Préparation

  1. Season the chuck roast

    • Pat the chuck roast dry with a paper towel.
    • Coat it in olive oil and season generously with the beef fajita seasoning on all sides.
    Étape 1

  2. Sear the roast

    • Heat a large greased skillet over medium-high heat.
    • Sear the chuck roast on all sides until a nice crust forms.
    • Remove the roast from the pan.
    Étape 2

  3. Build the sauce

    • Lower the heat and add the diced onion and diced green chiles to the same pan.
    • Mix and use the moisture to deglaze the pan, then sauté for a few minutes.
    • Add the red enchilada sauce and beef bone broth and mix well.
    Étape 3

  4. Braise the beef

    • Return the chuck roast to the pan and bring the liquid to a low simmer.
    • Cover with a lid and cook until fork tender and falling apart, without removing the lid.
    • Shred the beef in the pan, being careful not to scratch it.
    Étape 4

  5. Fill and roll the enchiladas

    • Spread a thin layer of sauce in the bottom of an oven-safe dish.
    • Fill each tortilla with shredded beef and cheese, roll tightly and place seam side down in the dish.
    • Pour the remaining sauce over the top and sprinkle with shredded cheese.
    Étape 5

  6. Bake

    • Bake at 200 °C (400 °F) until hot and the cheese is melted.
    • Let cool for a few minutes before serving.
    Étape 6

  7. Plate and serve

    • Plate the enchiladas and top with sour cream, diced avocado and chopped cilantro.
    Étape 7
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