Beef and Potato Enchiladas
A delightful combination of tender beef, creamy potatoes, and zesty enchilada sauce wrapped in soft tortillas, perfect for family dinners or gatherings.
Ingredients
For the Filling
- 4 lb beef chuck roast Provides rich beef flavor and tenderness.
- 2 tsp Adobo seasoning Adds depth and a bit of spice.
- 1 tbsp olive oil Used for searing the beef.
- 32 oz salsa Gives a tangy kick.
- 3 cups hash browns Creates a creamy texture.
For Assembly
- 3 cups cheddar cheese Melts beautifully on top.
- 3 cups red enchilada sauce Essential for classic enchilada taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot, heat olive oil over medium heat and sear the beef chuck roast on all sides until browned, about 4-5 minutes.
- Add Adobo seasoning and pour in the salsa; cover and let it simmer for about 2 hours.
- If using frozen hash browns, let them thaw.
Cook/Assemble
- Once the beef is tender, shred it with two forks and mix in the hash browns.
- Lightly heat the tortillas in a pan or microwave.
- Fill each tortilla with a scoop of the beef-potato mixture, roll tightly, and place seam-side down in a baking dish.
- Pour red enchilada sauce over the tortillas and sprinkle cheddar cheese on top.
Baking and Serving
- Bake in the oven for 25-30 minutes until the cheese is melted and bubbly.
- Allow to cool for 5-10 minutes before serving.
- Serve warm, optionally topped with avocado or sour cream.
Notes
Can be meal-prepped a day in advance. Leftovers are good in the fridge for up to 5 days or freeze for 3 months.