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Enticing One-Pan Beef Enchiladas
2 tablespoons olive oil
1 beef chuck roast (about 2 to 2-1/2 pounds)
1 cup beef broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon oregano
6 green onions, chopped
6 fajita sized tortillas
1-1/2 cups shredded cheddar cheese
3 tablespoons olive oil
3 tablespoons flour
1-1/2 cups beef or chicken broth
1 can (15 ounces) tomato sauce
¼ cup chili powder
1 teaspoon garlic powder
1 teaspoon cumin
½ to ¾ teaspoon salt
½ teaspoon dried oregano
½ teaspoon onion powder
In the American Kitchen 10-inch non-stick casserole pan, brown the chuck roast in the olive oil. Sprinkle with 1 tablespoon chili powder, 1 teaspoon each cumin, onion powder and oregano. Pour the beef broth into the bottom of the pan; cover and cook on low for 3 hours, turning meat over every hour. Meat is done when it can be shredded easily with a fork. Tip: Don’t have 3 hours to cook? Purchase shredded beef, pork or rotisserie chicken (shred the chicken), and simply make the enchiladas and sauce below. You’ll reduce overall cooking time to 35 minutes and prep time will be 15-20 min.
Shred meat with a fork and transfer to a bowl. To make the sauce: In the same American Kitchen 10-inch casserole pan, whisk together the olive oil and flour; cook for 1-2 minutes. Slowly whisk in the broth and boil for 1 minute or until mixture starts to thicken. Add the tomato sauce and remaining herbs and spices. Add 1 cup of the sauce to the meat; toss to coat. Add the green onions; mix well. Remove 1-1/2 cups of sauce from the pan; leave the remaining ½ cup in the pan. Divide meat mixture evenly between the tortillas; roll. Arrange seam side down, on top of sauce that’s still in the pan. Pour remaining sauce over tortillas. Bake, uncovered, at 350⁰F for 30 minutes or until heated through. Sprinkle with cheese and bake an additional 5 minutes or until cheese is melted. Serve with sour cream, guacamole, tomatoes, lettuce, salsa, green onions and black olives; if desired. Prep time: 10 minutes. Cooking time: 3 hours, 35 min. (or use shortcut – 35 min.) Yield: 6-8 servings.
Beef chuck roasts can be tough, but if prepared correctly, they can be moist and tender. When these roasts are slow cooked, the collagen breaks down into gelatin, which moistens and enriches the roast.
This recipe uses a technique called braising; which is cooking meat in a small amount of liquid in a tightly covered pot at low temperatures. br>