Wednesday, April 29, 2015

Tex-Mex Shredded-Beef Enchiladas

Tex-Mex Shredded-Beef Enchiladas

Red chile sauce and melted cheese liven up this classic dish

Enchiladas are a favorite with us. And their variety is endless.

We’re especially partial to Tex-Mex enchiladas: Corn tortillas wrapped around a savory filling, then covered in chile sauce and baked (usually with a thick coating of melted cheese). Yummo!

And when the filling is shredded beef, they’re pretty much irresistible.


Tex-Mex Shredded-Beef Enchiladas

Recipe: Tex-Mex Shredded-Beef Enchiladas

Enchiladas can be plain (or not). At their most basic, in the form of Enchiladas Rojas, they’re just hot corn tortillas dipped into a thin spicy sauce made from dried red chilies. No filling—just corn tortillas and scrumptious sauce.

Tex-Mex enchiladas (the kind we feature here) almost always use chile sauce as a kind of gravy, with flour as a thickener. In fact, this “gravy” is what gives Tex-Mex enchiladas their characteristic flavor. Tex-Mex enchiladas also tend to be smothered in cheese (an ingredient that’s used in Mexican enchiladas too, but typically much more sparingly).

We’re making our enchiladas with a filling of Mexican-style shredded beef. But you can substitute almost any filling you want. Shredded chicken and pork are popular choices. Mexican Charro Beans are also nice. Or just use shredded cheese. Or veggies. No matter what filling you choose, the enchilada sauce and the assembly method remain the same.

Traditionally, the sauce for Tex-Mex enchiladas is made with whole dried red chilies. But these aren’t always readily available (and using them takes time), so we substitute dried red chile powder instead. We suggest using ancho chile powder, which is available in most supermarkets (it has great flavor and is fairly mild). If you can’t find chile powder, you can substitute chili powder (we explain the difference between the two in the Notes).

This recipe has three parts: First you prepare the shredded beef. We’re using the beef from our Shredded-Beef Soft Taco recipe, but with a different final step (we include the entire procedure for preparing the shredded beef, so you don’t have to click over to that earlier recipe.)

Second, you prepare the enchilada sauce. You can substitute commercial jarred enchilada sauce if you want, although its flavor won’t be nearly as good.

You can complete both these parts of the recipe a day or two ahead of time if you prefer (and you can make the enchilada sauce while the beef is cooking).

For the final phase in this recipe, you assemble and bake the enchiladas.

If you’re making this dish all at one go, allow about three hours total for prep and cooking time (much of the cooking time will be unattended). If you prepare the shredded beef and enchilada sauce ahead of time, final assembly and baking of the enchiladas will take just half an hour or so.

This recipe makes about a dozen enchiladas.

Ingredients

For the shredded beef:
  • ~1½ pounds chuck roast (we often double the shredded-beef part of this recipe, then freeze the extra; see Notes)
  • 1 medium onion (white onions are traditional in Mexican cooking, though yellow ones work fine)
  • 3 garlic cloves
  • water or beef broth
  • 1 tablespoon Kosher salt, plus additional as needed (see Notes)
  • 1 additional medium onion
  • 2 additional garlic cloves
  • 2 to 4 jalapeño peppers (to taste)
  • 2 tablespoons lard or olive oil
  • one 15-ounce can diced tomatoes
  • ½ to ¾ cup enchilada sauce (optional; if using, prepare it according to the Procedure below)
For the enchilada sauce:
  • 2½ cups chicken broth or water
  • 2 to 4 tablespoons dried ancho chile powder or another mild to medium chile powder (may want to start with 2 tablespoons if you’re making this dish for the first time; can substitute chili powder; see Notes)
  • 1 garlic clove
  • 2 tablespoons lard or olive oil (use 1 tablespoon if you want a thinner sauce)
  • 2 tablespoons all-purpose flour (use 1 tablespoon if you want a thinner sauce)
  • ½ teaspoon dried oregano
  • 1½ teaspoons dried cumin powder
  • 1 tablespoon tomato paste (optional—and not traditional—but tasty)
  • ~1 teaspoon Kosher salt (to taste)
  • sugar to taste, if necessary (very optional; probably about a tablespoon or so—see Step 7 of the Procedure for enchilada sauce)
For assembling and baking the enchiladas:
  • the shredded beef (prepared according to the Procedure below)
  • the enchilada sauce (prepared according to the Procedure below)
  • ~4 ounces queso fresco, Monterey Jack, or a mild white cheese
  • ~4 ounces cheddar cheese
  • ~12 corn tortillas (store-bought tortillas are easier to roll than Homemade, but you can certainly use your own if you prefer; see Notes) 
  • jalapeño pepper slices or chopped cilantro for garnish (optional)
Procedure

For the shredded beef:
  1. Cut the chuck roast into squares of 1 inch or so. Add the beef pieces to a 3- or 4-quart cooking pot.
  2. Peel one onion, then slice it thinly. Add the onion slices to the cooking pot.
  3. Peel three garlic cloves, then slice them thinly. Add the garlic slices to the cooking pot.
  4. Add enough water or beef broth to the cooking pot to just cover the beef (it’s OK if the tops of some pieces aren’t entirely submerged). Add salt.  Bring the cooking pot to a simmer on the stovetop, then gently simmer for 1½ hours (until the meat is tender).
  5. When the meat is done, allow it to cool in the cooking broth. Once cool, remove the beef from the broth and shred it with two forks. (If you’re preparing the meat ahead of time, you can stop at this point and store the beef until you’re ready to use it—see Notes).
  6. When you’re ready to finish cooking the shredded beef, peel the additional onion and cut it into dice of ½ inch or so. Set aside. Peel the two additional garlic cloves and mince or slice them finely. Set aside.
  7. Wash the jalapeño peppers, cut off their stems, then slice each pepper lengthwise. Using a teaspoon or soup spoon, scoop out the seeds (the oil from the seeds will be hot; keep fingers away from your eyes). Mince the peppers finely (reserving a slice or two of pepper for garnish, if you wish). Set aside. Now wash your hands with soap and water to remove the hot pepper oil from your skin.
  8. Set a large frying pan on medium stovetop heat. When it’s hot, add the lard or olive oil. Add the diced onion and salt to taste (maybe ½ teaspoon) and cook until the onion is soft but not yet translucent (3 to 5 minutes).
  9. When the onion is soft, add the minced garlic and jalapeño, then cook for a minute. Add the shredded beef, the can of diced tomatoes, and the enchilada sauce (if using; quantity need not be exact). Cook until most of the liquid has evaporated (10 minutes or less). You want the beef to be quite moist, but not runny. Taste, then add more salt if needed. At this point, the beef is ready to be used in enchiladas.
For the enchilada sauce:
  1. Add the chicken broth or water to a large measuring cup. Add the chile powder, then stir to dissolve. Set aside.
  2. Peel the garlic clove, then mince it finely.
  3. Heat a 2-quart saucepan on medium stovetop heat. When the pan is hot, add the lard or olive oil. Once this has heated, add the minced garlic and sauté it for 30 seconds.
  4. Add the flour to the hot oil, and stir with a whisk or wooden spoon to incorporate. Cook for 3 minutes, stirring continuously to make a roux.
  5. Add the oregano, cumin powder, and tomato paste (if using) and stir into the roux. Cook for 1 minute.
  6. Remove the saucepan with the roux from the heat. When the roux stops bubbling (this will take just a few seconds), slowly add the chile-powder mixture (from Step 1), stirring continuously with a whisk or wooden spoon to blend (and to prevent lumps from forming). Return the saucepan to stovetop heat. Bring the mixture to a simmer, then simmer for 5 minutes, stirring occasionally.
  7. Taste the sauce and add salt as needed. (The sauce may seem bitter. This usually is not a problem, and it will taste fine when used in the enchiladas. But if this bothers you, add a bit of sugar to sweeten it). If the sauce seems too thick, you can thin it a bit with additional chicken broth or water.
  8. The sauce is now ready to use in enchiladas. You can move on to the assembly procedure at this point. Or you can cool the sauce and store if for use later (it will keep for a few days if refrigerated in an airtight container).
To assemble and bake the enchiladas:
  1. Preheat the oven to 350 degrees F.
  2. Set out the shredded beef and the enchilada sauce. If you prepared these components ahead of time, you can reheat them if you like (we do this because it cuts down on baking time, but it’s not necessary).
  3. Grate the cheeses.
  4. Soften the tortillas: Sprinkle a kitchen towel with 2 or 3 tablespoons of water, then wrap the tortillas in the towel. Microwave for 2 or 3 minutes until the tortillas are soft and pliable.
  5. Prepare the baking dish: Use a large, shallow baking or casserole dish (one that measures about 13 x 9 inches). Pour in just enough enchilada sauce to cover the bottom of the dish (usually ½ cup or so).
  6. Begin assembling the enchiladas: Place a tortilla flat on the kitchen counter, then add a tablespoon or two of shredded beef. Roll the tortilla like a cigar. Place the rolled tortilla in the baking dish, seam side down. Repeat until you have used all the tortillas. Cover the rolled tortillas with enchilada sauce (you may not need to use all the sauce you've made, but we usually dump it all in). Sprinkle the grated cheeses over the enchiladas, covering them. Place the baking dish in the oven. Bake until the enchiladas are piping hot and the cheeses are melted (about 15 to 20 minutes; it may take a bit longer if you’re using chilled, pre-made shredded beef and enchilada sauce that you haven't reheated).
  7. To serve, dish up the enchiladas. Garnish, if you wish, with a sprinkling of jalapeño pepper slices or chopped cilantro.
Tex-Mex Shredded-Beef Enchiladas

Notes
  • Ingredient quantities for this dish are fairly elastic. You can adjust quantities to suit your whim (or what sounds good to you).
  • If you want to prepare the beef ahead of time, just pause after Step 5 of the shredded beef Procedure. Place the cooked beef in an airtight container, then cover it with the cooking liquid (to keep the meat moist). Refrigerate the beef if you’re not planning to use it immediately. When you’re ready to prepare the enchiladas, drain the beef and continue with Step 6 of the shredded beef Procedure.
  • BTW, you can also freeze the shredded beef (in its cooking liquid, to keep it moist). In fact, we like to double or triple this recipe, then do exactly that with the extra beef.
  • You can use this shredded beef in tacos, quesadillas, gorditas—almost any Mexican dish that requires beef.
  • If you prefer pork in enchiladas, just substitute pork for beef in this recipe—and prepare it exactly the same way.
  • The enchilada sauce should have a prominent chile flavor. But if you add too much dried chile powder, the dish may be too hot for your taste. That’s why we suggest ancho chile powder—it’s pretty mild. We think using 4 tablespoons of ancho chile powder produces a nicely flavored enchilada sauce with just a bit of tang. But our mild may be your wild. So we recommend starting with just 2 tablespoons of ancho chile powder the first time you make this recipe. It’s easy to add hot sauce at table if the dish is too wimpy.
  • We often make enchilada sauce with 2 tablespoons of dried ancho chile powder and 2 tablespoons of dried chipotle chile powder. This makes a much hotter sauce—but one with fantastic flavor.
  • If you can’t find dried chile powder, you can substitute commercial chili powder. Our usual reminder here: In the US, chile powder is made from dried chilies, and nothing else. Chili powder (spelled with an i rather than an e) is a blend of chile powder and other spices that typically are used in the dish called “chili.” If you substitute chili powder in this recipe, remember that it usually contains quite a bit of salt. So you may want to reduce the amount of salt you use elsewhere in the recipe.
  • We like to use Kosher salt in our cooking. Because it’s coarser than table salt, it’s less salty by volume. So if you use table salt, reduce the amount by about half.
  • Lard is the traditional fat for Mexican cooking. But if you don’t want to use it, olive oil makes a good substitute.
  • The traditional way to soften tortillas for this dish is to fry them briefly in about ½ inch of hot oil—just long enough to make them flexible, but not crispy. This method adds some calories (and takes a bit more time), so we prefer to soften tortillas in the microwave. But the flavor of the fried ones is better, we must admit.
  • Some people like to dip tortillas into hot enchilada sauce before adding the filling (Step 6 of the assembly Procedure). This does add nice flavor, but be careful: It’s easy to tear the tortillas if you do this.
  • Although we love the superior flavor and texture of homemade tortillas, we tend to use store-bought ones when making Tex-Mex enchiladas. Commercially made tortillas are thinner and a bit easier to roll around the filling. Homemade tortillas can be a bit unwieldy.
  • But homemade tortillas work very well if you’re making New Mexico stacked enchiladas. To prepare enchiladas this way: Dip a tortilla in enchilada sauce, then place it on a plate or baking dish. Scoop some shredded beef (or other filling) on top, then stack another tortilla on top of that. Add more filling and another tortilla. Then cover the whole thing in sauce and cheese. Place in the microwave (if using a plate) or in the oven (if using a baking dish) to melt the cheese.
  • BTW, many restaurants keep their enchiladas in a steam table. When dishing up an order, they’ll add the enchiladas to a plate, cover them with grated cheese, then run the plate under the broiler to melt the cheese. This also heats the plate, of course—which is why the plates in Mexican restaurants are always so hot.
Tex-Mex Shredded-Beef Enchiladas

Cinco de Mayo Eats

“I’d say we’re ready for Cinco de Mayo,” said Mrs. Kitchen Riffs. “These enchiladas are primo.”

“And if we run out, we can have some of those great Shredded-Beef Soft Tacos we featured on the blog last week,” I said.

“Made with our own wonderful Homemade Tortillas,” said Mrs K R.

“Which would also go well with the Charro Beans we featured a few weeks ago,” I said.

“I’d vote for pairing any or all of these dishes with a nice tequila-based drink,” said Mrs K R. “Like the Rosita Cocktail we posted about early this month.”

“Or a Margarita,” I said. “If you want to be traditional.”

“You could sip it while munching on some chips and our Velveeta Tex-Mex Dip,” said Mrs K R.

“Sounds like we’ve posted the makings for an entire Mexican meal,” I said.

“Yup,” said Mrs K R. “The whole enchilada.”

Why didn’t I see that coming?

You may also enjoy reading about:
Classic Margarita Cocktail
Tequila Sunrise Cocktail
Hard-Shell Tacos
Shrimp in Chipotle Sauce
Salsa and Picante Sauce
Peach Salsa
Plum Salsa
Taco Salad
Frito Pie with Chili
Or check out the index for more recipes

128 comments:

dedy oktavianus said...

damn delicious!!
i just made pulled pork and think i'm gonna used this recipe for it too
Dedy@Dentist Chef

Tricia Buice said...

Love your recipes John. This looks and sounds wonderful. The chuck roast is perfect for the shredded beef and that enchilada sauce would be fantastic on just about anything! I do believe you are ready for 5/5/15. On the day before Cinco de Mayo ... be sure to tell someone ... may the fourth be with you! (a Star Wars pun - hope you got it!)

Ala said...

Hehe -- I'll be honest, I didn't see that last joke coming either. Guess we both should have, huh? Great recipe, thanks for sharing, John!

Liz Berg said...

I pulled a chuck roast out of the freezer to make shredded beef tacos tomorrow. I'm going to incorporate some of your ideas! Thanks, John!

Pat said...

This looks delicious, John....the chuck roast is the only way to go. Happy cinco de mayo to you! :)

Kitchen Riffs said...

Hi Dedy, pulled pork would be wonderful in this! Thanks for the comment.

Kitchen Riffs said...

Hi Tricia, I love that Star Wars pun! One of my faves. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Ala, :-) Thanks for the comment.

Kitchen Riffs said...

Hi Liz, love shredded beef tacos. And enchiladas. And ... well, anything Mexican! Thanks for the comment.

Kitchen Riffs said...

Hi Pat, chuck roast really works so well in this dish. Happy Cinco de Mayo, and thanks for the comment.

thelady8home said...

Another super looking recipe. I will try this wit pork instead. Happy cinco de mayo!

Dottie said...

Hi John,
Fabulous post as usual. I love Enchiladas, and my favorite is three cheese. I have had many different versions of this dish, but by far your recipe is awesome. Love the notes section, of your post as you always give us such interesting information. Now I know why the plates in Mexican restaurants are always so hot. Your photos are so appetizing, I just want to each these delicious enchiladas now....Thanks for sharing...Have a great week to you and Mrs. K. Riffs...
Dottie :)

Kitchen Riffs said...

Hi Minnie, pork really is good in this. Happy Cinco de Mayo, and thanks for the comment.

Kitchen Riffs said...

Hi Dottie, amazing how hot plates in Mexican restaurants can be! I love cheese enchiladas -- so much flavor. But then, I like any enchilada. ;-) Thanks for the comment.

Denise Browning@From Brazil To You said...

My husband would attack this fast and furious! :) So yum!!!!!!

beyondkimchee said...

I am always in for enchilada. Looking so delicious! Tex-Mex style is great.

Ansh said...

Tex Mex makes my heart melt. I just simply LOVE it. Love the entire recipe and the fact you suggest lard as fat of choice. It just brings out the true Mexican flavors.

Kitchen Riffs said...

Hi Denise, this is definitely guy good. Gal food, too. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Holly, I think enchiladas please almost everyone! Such good stuff. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Ansh, anything with lard has to be good, right? ;-) Thanks for the comment.

Ashley @ Wishes and Dishes said...

Perfect timing for Cindo de Mayo next week! Bring on the Mexican food! Looks amazing!

Maureen | Orgasmic Chef said...

I have been craving burritos, fajitas and enchiladas for a week now and Cinco de Mayo has nothing to do with it. I just want them all. You've made me SO hungry.

Food Gal said...

I so want to pull up a fork to that. That is my idea of classic comfort food -- especially in California, where we are spoiled with great enchiladas and tacos.

Lizzy (Good Things) said...

My mouth is watering at the sight and sound of these enchiladas, John. Yum! Still have to google Cince de Mayo... what on earth is it?

Kitchen Riffs said...

Hi Ashley, always fun to have an excuse to eat Mexican food, isn't it? As if any excuse if ever needed! ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Maureen, you'll just have to make yourself a batch of Mexican food! Gotta assuage that hunger. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Carolyn, California has great Mexican food! Some of it's different from Tex-Mex, but it's all good. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Lizzy, Cinco de Mayo is actually a pretty minor regional Mexican holiday -- not noticed that much in most of Mexico, but in the US people have seized on it as an excuse to eat enchiladas. And drink margaritas. :-) Thanks for the comment.

Sage Trifle said...

Enchiladas are the best Mexican dish in my opinion. And you are right, almost any filling can be used. You have covered the basics--corn tortillas, red chili sauce, and plenty of gooey cheese. You photos are gorgeous and this dish looks scrumptious. Thank you, Rocquie

Anonymous said...

yum...yum...yum....these enchiladas look spectacular and we bet they taste out of the world delicious....there is so much comfort when it comes to making and savoring a chili-cheesy coated enchilada....it always makes us hungry...your corn tortillas came out perfect...and tasted so good...will be making these enchiladas for the weekend,thanks so much :-)

Karen Harris said...

You are hitting me right in the heart with this recipe. Usually I am a cheese enchilada girl, but these might just make me switch.

Vicki Bensinger said...

I was drooling the second I saw this photo. I've loved enchiladas since the first time I ate them years ago. Honestly I think it's the fact that they're typically smothered in cheese. These look wonderful and your recipe sounds fantastic!

mjskit said...

What a plate of genuine comfort food!!! I can smell that spicy enchilada sauce escaping your pictures. What a great sauce! I think it's time to expand my repertoire and use an enchilada sauce instead of just red chile. Your recipe looks like a great place to start! Thanks John!

Kitchen Riffs said...

Hi Rocquie, gooey cheese is the most important part of this style enchilada, IMO. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Kumar, glad you enjoyed the tortillas! These enchiladas are really good -- truly comfort food. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Karen, cheese enchiladas are really good. But there's enough cheese on top of these to satisfy my love of cheese! Thanks for the comment.

Kitchen Riffs said...

Hi VIcki, aren't enchiladas so good? One of my favorite Mexican foods. OK, maybe my #1. :-) Thanks for the comment.

Kitchen Riffs said...

Hi MJ, it's pretty hard to beat the red chile sauce you make, but a good enchilada sauce is a nice alternative. And it works so well in this dish! Thanks for the comment.

Jasline @ Foodie Baker said...

Pulled pork has been on my to-make list forever, yours is convincing me to put it down in my menu planner! Looks so delicious!

GiGi Eats said...

MINUS the cheese & tortillas and I CAN 100% EAT THESE!!! YES!! :) Looks so good and I do love me some BEEF!

Rachel (Rachel's Kitchen NZ) said...

Mmmm - delicious John - these look soooooooooo good:-)

Gourmet Getaways said...

Ahh...John. We can envisage the enchiladas melting in our mouth with the shredded beef and cheese...mmmm!!

Julie & Alesah
Gourmet Getaways xx

Judy @Savoring Today said...

While enchilada recipes can look long, they are the ultimate make-ahead meal in my opinion, and you're right about the filling so versatile. I can tell it is a delicious recipe just by the selection of ingredients -- well done! When's dinner? We'll be right over. ;)

Kitchen Riffs said...

Hi Jasline, pulled pork is wonderful stuff, and would work so well in this dish! Thanks for the comment.

Kitchen Riffs said...

Hi GiGi, I think for you'd I definitely double the beef recipe! And skip everything else. ;-) But you do a really good job adapting recipes to your dietary issues. Thanks for the comment.

Kitchen Riffs said...

Hi Rachel, these really are good. And so satisfying! Thanks for the comment.

Kitchen Riffs said...

Hi Julie & Alesah, these really do melt in your mouth. Or at least disappear in a hurry. ;-) Thanks for the comment.

Lea Ann (Cooking On The Ranch) said...

Tis the enchilada/taco season. Love all of this enchilada info and interesting fact about that restaurant steam table. I've decided on Alton Brown tacos for tomorrow. I favor shredded beef, but his flavoring for good 'ol ground beef tacos had me interest4ed.

Kitchen Riffs said...

Hi Judy, this recipe really does look a bit off-putting, doesn't it? But then, it's really three different recipes! ;-) We've got a place set for you for dinner. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Lea Ann, although I'm a real fan of shredded beef, I certainly don't turn up my nose at ground! They're both good, and it's nice to have choices. ;-) Thanks for the comment.

Abbe@This is How I Cook said...

You are ready for Cinco de Mayo! This makes me wish I could dive right in! Or eat the whole enchilada! Party time at John's!

Shibi Thomas said...

I cannot take my eyes out of those awesome enchiladas. They look so good. I usually make them with Chicken, but the beef version looks tempting.

Asha Shivakumar said...

I have been craving some cheesy enchiladas for a while now. I need to make them soon. So much information, thanks for sharing.

Carol at Wild Goose Mama said...

NOW you have hit my personal button. I love Mexican food, but enchiladas always kind of edge of there as my personal favorite. AND next time I am having the shredded beef. You convinced me!

~ Nee ~ said...

Hi John , this is a must make dish for Saturday , the family loves enchiladas . Pinning and thanks for sharing . Hello to Mrs. K Riffs . :) Nee

Laura Dembowski said...

Great idea to freeze the leftover beef, but I think I'd rather just make a double batch of these :)

Honey said...

I love love love Mexican food. I love shredded chicken, but beef is good too. Looks delicious.

Hotly Spiced said...

Even though it's a three-hour process, I'm definitely going to make this. I'll let you know how I go. And yep - I'll be doing 'the whole enchilada' by making the tortillas as well - make that five hours! It's so cold, wet and grey here in Sydney that we need this kind of comfort food. And thank you so much for your kind words re the loss of my dear Ruby xx

Kitchen Riffs said...

Hi Abbe, party time is definitely at my place! I'll let you bring some of that marvelous wine you have. :D Thanks for the comment.

Kitchen Riffs said...

Hi Shibi, chicken is good too -- in fact it might be the classic Tex-Mex enchilada. But beef is nice, too. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Asha, probably too much info, but once one gets started, it's hard to stop. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Carol, shredded beef really make a nice change. Worth doing. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Nee, we're going to have a variant on this on Saturday, too. Love this kind of food! Thanks for the comment.

Kitchen Riffs said...

Hi Laura, when I was your age, I'd never freeze it -- just have huge helpings. Can't do that any longer, alas. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Honey, shredded chicken is great in enchiladas! But beef is a nice change. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Charlie, you'll enjoy this! It's really good stuff. And I'm so sorry about Ruby -- what a great dog she was. Thanks for the comment.

Juliana said...

Wow, the enchilada looks delicious John...I love everything about it...the shredded beef, the sauce and the layer of cheese...great and heart meal!
Enjoy the rest of your week :)

Beth said...

This looks wonderful! The recipe looks like a bit of work, but I think it would be totally worthwhile.

Kitchen Riffs said...

Hi Juliana, isn't this a great dish? So much flavor! Thanks for the comment.

Kitchen Riffs said...

Hi Beth, this is a bit of work, but it's pretty easy to divide into 3 parts, and none of the parts is all that hard. And it really is worthwhile. ;-) Thanks for the comment.

Suzanne Perazzini said...

This is a great favourite way down here in New Zealand too. If I leave out a couple of ingredients, this would be just fine for me to eat. Great recipe.

CQUEK said...

Oh my, these look divine..

Marcela said...

OMG. These enchiladas make my mouth water.... I love Mexican cuisine! Looks so tasty!

Kitchen Riffs said...

Hi Suzanne, I always add/subtract ingredients in recipes. ;-) This is one where it's particularly easy to do it. Thanks for the comment.

Kitchen Riffs said...

Hi Candy, they are, they are. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Marcela, we love Mexican too! And are going to have a variation of these (a pretty considerable variation, actually!) tomorrow. ;-) Thanks for the comment.

Pam said...

Now, these are my kind of enchiladas! They look terrific.

Madonna/aka/Ms Lemon of Make Mine Lemon said...

Looks yummy John. I love your conversations with Mrs. Riff's. I always laugh.

Sippity Sup said...

Chili, chile, chilis, chilies, the chills and don't forget Chile with a capital C. Thanks for clarifying. GREG

Kitchen Riffs said...

Hi Pam, they are! Thanks for the comment.

Kitchen Riffs said...

Hi Madonna, enchiladas are really good stuff -- we love them. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Greg, who can ever forget Chile with a capital C? A place we'd love to visit someday! Thanks for the comment.

Merryn@merrynsmenu said...

You never seem to amaze me John with your fantastic but practical dishes. Great shredded beef and I appreciate your tip about freezing it in the cooking liquid. Mexican is so "IN" at the moment and has gained serious notability in Australia these last few years. Very helpful tip about chili powder too - something I have learned today. Many thanks :)

Fran @ G'day Souffle' said...

Your recipe for pulled pork (or beef) really makes the difference for these enchiladas. Too bad that I'm looking at your blog now (before dinner)- I'm starving!!

Amelia said...

Hi John, something new to me but this enchiladas look awesome. Very interesting recipe, the combination look fantastic. Thanks for sharing this wonderful recipe.

Have a great weekend, regards.
Amelia

Bill said...

Now that's a great looking enchilada, John! Huge fan of them and your photos are making my mouth water! Great post!

Kitchen Riffs said...

Hi Merryn, Mexican is really popular at the moment, isn't it? With its fantastic flavors, I can see why! Thanks for the comment.

Kitchen Riffs said...

Hi Fran, sorry about that starving thing. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Amelia, enchiladas really are awesome. Such great flavor! Thanks for the comment.

Kitchen Riffs said...

HI Bill, of all Mexican food, enchiladas are our favorites. Having a variation of this dish tonight! Thanks for the comment.

Cathleen said...

I can't even remember the last time I made enchiladas. This needs to change! This looks so good!!

Bam's Kitchen said...

Your dish looks mouthwatering delicious. I am always on the lookout for a good enchilada sauce recipe. You know it is difficult to find that here in HK. Jalapeno are also difficult to come by so I have already absolved myself having to use Chinese mild chilies... This is a great Sunday dinner dish! Wishing you a super weekend! Just pinned!

Kitchen Riffs said...

Hi Cathleen, if you can't remember the last time you made enchiladas, time to make enchiladas. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Bam, it's pretty easy to adjust the types of chile peppers in this dish -- I do it constantly. So whatever you can buy will probably work. I'm sure your boys will be grateful for whatever you whip up! Thanks for the comment.

All That I'm Eating said...

These look SO good! Can imagine how good they taste too.

Easyfoodsmith said...

Never had enchiladas and these sound sooo good :D

Kitchen Riffs said...

Hi Caroline, they're wonderful! Did a variation of them this weekend -- so good. ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Taruna, enchiladas are really good! I've never made them with Indian flavorings, but I bet that would be really good. ;-) Thanks for the comment.

Raymund said...

Wow look at that cheesy topping, melting delicious

Kitchen Riffs said...

Hi Raymund, don't you love a nice cheesy topping? We sure do! Thanks for the comment.

Anne@ASaladForAllSeasons said...

Beautiful enchiladas John! While I love them, I've never tried making them for myself. But you make it look easy! And you really have posted quite a Mexican fiesta! So many wonderful recipes to celebrate Cinco de Mayo! Thanks for sharing them all! : )

Kitchen Riffs said...

Hi Anne, we love Mexican food! So it's fun posting all these recipes. ;-) Thanks for the comment.

Lizzie {Strayed Table} said...

Seriously are you trying to make me hungry - your enchiladas look great, I have never eaten then that way. A Mexican restaurant I use to go to years ago before Mexican food became cool use to do enchiladas with rice in them too.

Kitchen Riffs said...

Hi Lizzie, I've never had enchiladas stuffed with rice. Fun idea! I'll have to try that. ;-) Thanks for the comment.

mymansbelly said...

LOVE that enchilada sauce recipe!

Sue/the view from great island said...

Yummo indeed! And I am off to find a bit of lard, I bet that makes all the difference!

Kitchen Riffs said...

Hi Pamela, it's really a good one. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Sue, lard is great stuff! And you'll love it in your baking. ;-) Thanks for the comment.

Dawn Yucuis said...

I love your tex-mex shredded beef enchiladas. Sounds and looks perfect. Love the idea of using the shredded beef in this instead of ground beef.

Kitchen Riffs said...

Hi Dawn, we like ground beef in enchiladas, but shredded is so much nicer. Love its texture! Thanks for the comment.

Maria del mar said...

Madre mia that looks yummy.

Kitchen Riffs said...

Hi Maria, it is yummy! :-) Thanks for the comment.

Amira said...

I've made my first enchiladas two weeks ago!!! can believe that after being in the US for almost 10 years now ... only two weeks ago I dared myself to make it and I was so glad that I finally took the step. Everybody raved about it even my youngest they all liked it although they always told me that they have tried it at school and they do not like it. So yours will come next on the list for sure. I can't wait to try it specially the homemade sauce last time I've used a store bought one.

Kitchen Riffs said...

Hi Amira, the homemade enchilada sauce is really good stuff! Congrats on making your first enchilada -- they're awfully good, aren't they? Thanks for the comment.

kristy @ the wicked noodle said...

John, these look fantastic!! What a great sauce, can't wait to try it!

Kitchen Riffs said...

Hi Kristy, isn't this sauce nice? Great with any flavor of enchilada! Thanks for the comment.

Dana @ Simply Romanesco said...

I love enchiladas and these ones look so yummy and irresistible! What a great recipe :) Thank you, John!

Kitchen Riffs said...

Hi Dana, enchiladas are so good, aren't they? One of our favorite Mexican foods! Thanks for the comment.

Nagi@RecipeTinEats said...

John - you'e outdone yourself. The shredded beef looks incredible and I can tell from the recipe that the FLAVOUR is BIG! Just my type :) This is like the ultimate tex-mex shredded beef enchiladas. I'd give it 12 stars if I could! (Don't ask me why 12, I just want to give it more than 5 stars!!)

Kitchen Riffs said...

Hi Nagi, you can go to 12?! I thought 11 was as high as it went. :-) Thanks for the comment.

Nami | Just One Cookbook said...

I didn't know that chili powder contains salt and other seasonings. I just learned something new! We don't have ancho chile powder in my pantry... this is a must get. I just think how tasty this enchiladas must be... it takes some extra steps but oh so worth it at the end! I'm so jealous. I forgot to mention about your joke in previous post. You two are so funny. lol.

Kitchen Riffs said...

Hi Nami, the recipe looks a lot more complicated than it is! Mainly because it's basically 3 different recipes, and you combine things at the end. ;-) Thanks for the comment.

Anna Johnston said...

Adding these Enchiladas to my 'Cooking with..... ' youtube series (soon to be released). I reckon they are the best of all the Mexican dishes. Tops job photographing too, I haven't mastered food like this looking great in my photos yet.

Kitchen Riffs said...

Hi Anna, I do think enchiladas are the best Tex-Mex food. Hard to beat soft tacos, though. ;-) Thanks for the comment.

Amanda@ChewTown said...

I love an enchilada and yours look mouthwateringly moreish! As always, loving your detailed descriptions and substitutions.

Kitchen Riffs said...

Hi Amanda, this is definitely moreish. ;-) Thanks for the comment.

Maureen said...

This recipe absolutely looks delicious! I love enchiladas. I actually love the oozing red chile sauce here. It made the recipe more mouthwatering and of course, I also noticed the cheese! I'm craving for it already. Thanks for this!

Kitchen Riffs said...

Hi Maureen, enchiladas are great, aren't they? Love that chile sauce. ;-) Thanks for the comment.