Prep
1h
Cook
8h
Total
9h
Ingredients
Method
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For
6
M
I
For the Enchiladas:
1
(3 lb)
chuck roast
1
(7 oz) can
chipotles in adobo
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Ingredient Substitutions: 🔄 Chuck roast (3 lb) → brisket or short ribs for a similar tender, flavorful meat, though chuck roast is preferred for its fat content. For a leaner option, pork shoulder would work too, though it will give a slightly different flavor. 🔄 Chipotles in adobo (7 oz can) → enchilada sauce + smoked paprika for a smoky flavor and add a bit of cayenne pepper for heat. 🔄 Beefsteak tomatoes → If beefsteak tomatoes aren’t available, you can use Roma tomatoes or plum tomatoes—they’re a bit firmer but will still give a good flavor. 🔄 Yellow onion → Any color onion (like Vidalia, white, or red) will work. 🔄 Water → You can substitute beef broth or chicken broth for a richer sauce. For added depth, use beer in place of water. 🔄 Garlic powder → Onion powder or fresh minced garlic can be used. About 1 clove is equal to 1/8 tsp of garlic powder. 🔄 Flour tortillas → You can use corn tortillas for a gluten-free option. You could also try soft taco-sized flour tortillas if you prefer smaller enchiladas. 🔄 Monterey Jack cheese → If you want something with more flavor, try pepper jack cheese for a bit of heat, or Mexican blend cheese. Can I Make This Ahead of Time? Absolutely! Here’s how: 🔹 Meat & Sauce: Cook the meat and sauce up to two days in advance. Store them in the fridge, then reheat when you’re ready to assemble. 🔹 Assemble Enchiladas: You can assemble the enchiladas a few hours ahead of time and refrigerate them. Just pop them in the oven to bake when you’re ready to eat. 🔹 Freezer Option: The meat freezes great, so you can make a big batch and save half or all for a future meal.
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Cilantro Lime Rice, Salad, Cauliflower Rice, Chips & Guac
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Prep
1h
Cook
8h
Total
9h
Ingredients
Method
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
For the Enchiladas:
1
(3 lb)
chuck roast
1
(7 oz) can
chipotles in adobo
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Ingredient Substitutions: 🔄 Chuck roast (3 lb) → brisket or short ribs for a similar tender, flavorful meat, though chuck roast is preferred for its fat content. For a leaner option, pork shoulder would work too, though it will give a slightly different flavor. 🔄 Chipotles in adobo (7 oz can) → enchilada sauce + smoked paprika for a smoky flavor and add a bit of cayenne pepper for heat. 🔄 Beefsteak tomatoes → If beefsteak tomatoes aren’t available, you can use Roma tomatoes or plum tomatoes—they’re a bit firmer but will still give a good flavor. 🔄 Yellow onion → Any color onion (like Vidalia, white, or red) will work. 🔄 Water → You can substitute beef broth or chicken broth for a richer sauce. For added depth, use beer in place of water. 🔄 Garlic powder → Onion powder or fresh minced garlic can be used. About 1 clove is equal to 1/8 tsp of garlic powder. 🔄 Flour tortillas → You can use corn tortillas for a gluten-free option. You could also try soft taco-sized flour tortillas if you prefer smaller enchiladas. 🔄 Monterey Jack cheese → If you want something with more flavor, try pepper jack cheese for a bit of heat, or Mexican blend cheese. Can I Make This Ahead of Time? Absolutely! Here’s how: 🔹 Meat & Sauce: Cook the meat and sauce up to two days in advance. Store them in the fridge, then reheat when you’re ready to assemble. 🔹 Assemble Enchiladas: You can assemble the enchiladas a few hours ahead of time and refrigerate them. Just pop them in the oven to bake when you’re ready to eat. 🔹 Freezer Option: The meat freezes great, so you can make a big batch and save half or all for a future meal.
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Made it?
Cilantro Lime Rice, Salad, Cauliflower Rice, Chips & Guac
Cancel
