Beef Enchiladas Made With Chuck Roast At Kenneth Beauvais Blog Preheat the oven to 180°c 350°f. season the chuck roast generously on all sides with salt and pepper. place the chuck roast in a large roasting dish then pour in the beef stock, onion, garlic, tomatoes and spices. cover with foil then place in the oven and allow to cook for 2 3 hours until the beef is soft and tender. Taste and add additional salt and pepper, or other seasonings, if needed. preheat oven to 350 degrees f. pour ½ cup of sauce over the beef and toss. fill each tortilla with a spoonful of shredded beef and shredded cheese. roll up and place in the pan, seam side down. pour desired amount of sauce over the enchiladas.
Chuck Roast Enchiladas вђ Emma S Daily Bread Preheat the oven to 350º. season your 3lb beef chuck with salt on all sides and then dredge in flour. in a dutch oven, brown slowly on all sides over a few tablespoons of olive oil. transfer to the oven and cook for 3 1 2 hours or until meat almost falls apart. transfer to a large bowl. use two forks to shred the meat. Heat the oil in a dutch oven over medium high heat until shimmering. sprinkle the meat with salt and sear on both sides, about 6 to 8 minutes total. remove the meat to a plate. reduce the heat to medium, add the onions and cook until golden brown, about 5 minutes. stir in the garlic mixture and cook for 1 minute. Preheat oven to 350°f. cover the bottom of (2) 9"x13" pans with a light layer of enchilada sauce. mix together jack cheese, and cheddar cheese. fill corn tortillas with about 2 tablespoons shredded beef, and 2 tablespoons cheese mixture. roll tightly and place seam side down in enchilada sauce. Fill the tortillas. pour a thin layer of enchilada sauce into a 13 x 9 inch casserole dish and spread it out evenly over the bottom. slightly warm the stack of tortillas for about 15 to 20 seconds in the microwave, just until softened. place about ⅓ cup of the shredded beef down the center of one of the tortillas.
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