Braised Beef Enchiladas

Enchiladas are one of my favorite things to make {and eat} because they can easily be prepared a couple of days before you intend to bake them. Seeing as ski season is upon us, work is going to be busy! I'm braising the beef to add flavor and help the beef stay tender. I'm also adding sauteed peppers and onions!

Braised Beef Enchiladas

2 lbs stew beef
2 tablespoons cumin
2 tablespoons vegetable oil
3 tablespoons chili powder
1 tablespoon paprika
salt and pepper 
4 cloves garlic, smashed 
2 cups beef broth
1 onion, sliced
1 red bell pepper, sliced
1/2 bunch cilantro, chopped 
2 cups cheddar and colby jack cheese

  • Preheat oven to 325 degrees.
  • Mix the stew beef with cumin, chili powder, paprika, salt and pepper. 
  • In a large dutch oven add the vegetable oil and saute until browned on all sides. Add the beef broth and garlic. 
  • Cover the pot with a lid and transfer to the oven and braise, about 2 hours.
  • Pull the meat out and shred the beef, using 2 forks or your fingers.
  • Reduce the remaining braising liquid until a glaze forms, about 3/4 of the way. Add to the beef and mix thoroughly.
  • In the same dutch oven, saute the onions and pepper until softened. Add to the beef and mix well. Refrigerate until cooled.
  • Once cooled, add the cilantro and cheese.

8 tortillas
beef mixture
2 cups cheddar and colby jack cheese

  • Preheat oven to 425 degrees.
  • Evenly distribute the beef mixture onto each tortilla and roll them up.
  • In a 9x13 baking dish, put a layer of the enchilada sauce on the bottom of the pan and place the rolled up tortillas into the pan as well. Top with 2-3 cups of the sauce {you can freeze the leftover sauce} and sprinkle with the cheese.
  • Bake for 20 minutes covered, and 10 minutes uncovered.




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