BakeMexican
Beef enchiladas
Shredded chuck or leftover barbacoa, corn tortillas, red sauce, cheese. Oven. Not a casserole of soup.
Made it?
1 hr 10 min · 35 min hands-on · pull 165°F · rest 8 min
Ingredients
4.5 lb on the fire · ~2.5 lb to the table · 5 plates at 8 oz
- shredded cooked chuck, or browned 80/204 1/2 lb
- corn tortillas12
- red enchilada sauce3 cups
- melting cheese2 cups
- onion, minced1
- to finishcrema, cilantro, cotija
Method
- 1
Warm tortillas so they roll. Sauce in a dish. Fill, roll, seam down.
- 2
Sauce over, cheese on. 375°F 20–25 minutes until the edges bubble.
- 3
Rest 8. Crema, cilantro, onion, cotija. If the tortillas crack, they were cold.
If you don’t have it
- chuck roast → ground beef. Keep the same pull. Leaner cooks faster and dries sooner.
- shredded cooked chuck, or browned 80/20 → What you actually have, if it is the same muscle family. Leftover chile colorado or barbacoa is a better filling than grey ground beef.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
- With this dish, try making cilantro-lime rice.
While the steak rests or the turkey browns. Long-grain rice, water, salt. Off heat, lime and cilantro folded in. It should be fluffy, not wet.
25 min
Same cut
Chuck
Roast, chili, barbacoa, enchiladas.