Shredded Beef Enchiladas (with homemade sauce & tortillas)

So I have tried many different recipes and they always fell a bit short for one reason or another.  So this time i decided to wing it myself and see what happens.  By far the happiest my hubs has been with enchiladas!!  He is used to authentic Mexican food so pleasing him has been a challenge.  I love these and he loved them too!   Let me know what you think.



> 1 beef roast around 2 lbs any type

> 2 small cans green chilis

> 1 medium onion diced

> 2 tbsp garlic (less or more to taste) 

> 1 1/2 cups enchilada sauce (see below)

> 1/2 cup chicken broth

> 3 tbsp olive oil

>  2 or 3 tbsp taco seasoning (get yourself some Totally Taco from !!!  amazing)

> Grated cheddar cheese to taste (I use lots!!!)

>  1 or 2 sliced jalapenos (optional)

Enchilada Sauce:

> 1/2 cup vegetable oil

> 4 tbsp flour

> 1/2 cup chili powder

> 2 (8 oz) cans of tomato sauce

> 1 1/2 cups water

> 1 1/2 cups chicken broth

> 1/2 tsp ground cumin

> 1/2 tsp garlic powder

> 1/2 tsp onion powder

> 1/2 tsp dried oregano


> 2 1/2 cups flour

> 2 1/2 tsp baking powder

> 1 tsp salt

> 1/2 cup lard or shortening + 2 tbsp

> 1 cup hot water


Enchilada Sauce:

Heat oil in skillet or pot over med high heat.  Whisk in flour and chili powder reduce heat to med and continue whisking for 3 or 4 mins.

Whisk in tomato sauce, water, broth, cumin, garlic powder, onion powder and oregano and continue cooking until sauce is thickened (approx 10 mins)  remove from heat.


Preheat oven to 300F

Heat dutch oven on med high heat and add oil.

Sear roast on all sides (salt & pepper if desired) then remove

Add onions and saute for 5 mins.  Then add chilis and garlic and saute for 5 - 10 mins.

Stir in 1 1/2 cups of enchilada sauce, 1/2 cup chicken broth and the taco seasoning.  Mix well.

Add seared roast back into dutch oven and spoon some of the mixture over the roast.  Cover and cook for 3 - 4 hours turning roast occasionally.


Mix flour, baking powder and salt in large bowl

Add in lard or shorting a spoonful at a time and use a pastry cutter or your hands to mix it in.  Keep adding & mixing until it is crumbly.

Slowly pour in hot water, stirring mixture together.  Knead the dough with your hands until it forms a ball and is tacky but not sticky. 

Cover dough in bowl with plastic wrap and let sit for 1 hour.

Rip dough and roll pieces into golf ball sized balls (I get 18) and place on counter covered with tea towel for another 30 mins.

Heat skillet or griddle on med heat. 

Roll out each ball into tortillas one at a time (make them nice and thin!!) then place in skillet.  Allow to cook on each side approx 20 or 30 seconds each side (You want them soft with slightly brown spots)

Cover with a towel to keep them soft.

Make Enchiladas:

Preheat oven to 375

Remove the dutch oven from oven and remove roast to a plate.  Shred the roast using 2 forks.

Add the remaining enchilada sauce into the mixture in the dutch oven and stir. 

Spoon some of the shredded beef into the tortillas then roll them and place in a large skillet or 2 (I actually use a #14 and a #8)

Spoon enchilada sauce over the enchiladas then cover with the cheese and sliced jalapenos.

Bake for 30 mins or until cheese is all bubbly 

Let sit for 5 - 10 mins then enjoy!

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