Delish Shredded Beef Enchiladas with Red Chile Sauce

Instructions:

1. Season the beef evenly with salt, pepper, cumin, garlic powder, and onion powder.
2. Heat oil in a large pot or slow cooker insert over medium-high heat. Sear the beef on all sides until well browned.
3. Add the beef broth, cover, and cook until the meat is fork-tender, about 3 to 4 hours on a low simmer or 6 to 8 hours in a slow cooker.
4. Shred the beef and mix in a small amount of the cooking liquid to keep it moist.
5. Preheat the oven to 375°F (190°C).
6. Spread a thin layer of red chile sauce over the bottom of a baking dish.
7. Fill each tortilla with shredded beef, roll tightly, and place seam-side down in the dish.
8. Pour the remaining red chile sauce evenly over the enchiladas.
9. Sprinkle generously with shredded cheese.
10. Bake uncovered for 30 to 35 minutes, until the cheese is melted and bubbly.
11. Let rest for 5 minutes before serving.

Variations

• Use pork shoulder instead of beef for a different but equally tender filling.
• Add sautéed onions or green chile to the shredded beef for extra depth.
• Swap cheddar for Monterey Jack for a milder, creamier finish.
• Make it spicier by mixing hot red chile sauce with mild.

Tips

• Chuck roast works best because it becomes tender and flavorful when slow-cooked.
• Warm tortillas before filling to prevent cracking.
• For extra flavor, briefly dip tortillas in warm red chile sauce before rolling.
• These enchiladas reheat well and taste even better the next day.