An easy-to-make, healthy, and flavorful twist on traditional enchiladas, perfect for family meals or meal prep. This dish features a seasoned chuck roast, vibrant toppings, and can be reheated easily.
1: Pat the chuck roast dry with a paper towel then coat in oil and season generously on all sides.
2: Get a large greased skillet going over medium heat and sear the chuck roast on all sides for 2-4 minutes. Once you have a nice crust on all sides, remove it from the pan.
3: Lower the heat and add in the diced onion and diced green chiles to the same pan. Mix and utilize the moisture to deglaze the pan. Let sauté for a few minutes then add in the enchilada sauce and beef bone broth. Give it a good mix.
4: Place the chuck roast back in the pan. Bring it to a slow simmer, pop on the lid and let cook for 2.5-3.5 hours or until fork tender and falling apart. Once done, shred it up, be careful not to scratch your pan.
5: Add some of the sauce to the bottom of an oven safe dish. Add shredded beef and cheese to your tortillas, roll them nice and tight then place seam side down into dish. Add the rest of the sauce over the top along with the shredded cheese.
6: Bake at 400°F for about 18-22 minutes. Once done, take them out and let cool for a few minutes.
7: Plate them up, add toppings & ENJOY!
