Ingredients:

  • 5 lbs Beef Chuck Roast (or Blade Steak), trimmed of excess fat
  • 2 Tbsp Olive Oil (or neutral cooking oil)
  • 1 medium Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 2 tsp Chili Powder (mild or medium heat)
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano (preferably Mexican)
  • 1 cup Beef Broth (or stock, low sodium)
  • 1 (4oz) can Diced Green Chilies (mild, undrained)
  • 1 Bay Leaf
  • Salt and Freshly Ground Black Pepper, To taste
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour (plain flour)
  • 3 cups Chicken Stock (low sodium)
  • 1 cup Full-fat Sour Cream, room temperature
  • 1 cup Monterey Jack Cheese, freshly grated
  • 1/2 tsp Onion Powder
  • Salt and White Pepper, To taste
  • 12 Corn or Flour Tortillas (6-7 inch)
  • 5 cups Shredded Cheese Blend (Monterey Jack and Cheddar mix)

Instructions:

  1. Season and Sear Beef: Pat the beef dry and season generously with salt and pepper. Heat oil in the Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned (about 3-4 minutes per side). Remove the beef and set aside.
  2. Sauté Aromatics: Reduce heat to medium. Add chopped onion to the pot and sauté until soft (5-7 minutes). Add the garlic, chili powder, cumin, and oregano; cook for 1 minute until fragrant.
  3. Braise Prep: Pour in the beef broth, scraping up any browned bits (fond) from the bottom. Add the canned green chilies and the bay leaf. Return the beef to the pot. Bring to a simmer, cover tightly, and transfer to a preheated oven at 325°F (160°C).
  4. Braise: Cook for 3 hours, or until the beef is fork-tender.
  5. Shred Beef: Remove the beef from the braising liquid (reserve the liquid). Use two forks to shred the meat. Stir the shredded meat with 1/2 cup (120ml) of the reserved braising liquid to keep it moist and flavourful. Discard the bay leaf.
  6. Make the Roux: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until a thick paste (the roux) forms and loses its raw flour smell.
  7. Thicken Sauce: Gradually whisk in the chicken stock until the sauce is smooth. Bring the mixture to a low simmer, whisking frequently, until it thickens slightly (about 5-7 minutes).
  8. Finish Sauce: Stir in the canned green chilies, onion powder, salt, and white pepper. Remove the saucepan from the heat. Gently whisk in the room temperature sour cream until fully incorporated. Stir in 1 cup of Monterey Jack cheese until melted and smooth. Do not boil the sauce after adding the sour cream.
  9. Assembly Prep: Preheat your oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Briefly warm the tortillas (either in the microwave or dipped quickly into the braising liquid) to make them pliable.
  10. Fill and Roll: Spoon a line of shredded beef down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
  11. Bake and Rest: Pour the creamy sauce evenly over the rolled enchiladas. Sprinkle the remaining 1.5 cups of shredded cheese blend over the top. Bake for 20 minutes, or until the sauce is bubbling and the cheese is melted and golden brown. Allow the enchiladas to rest for 5–10 minutes before serving.