Smoked Chuck Roast Enchiladas
Smoked chuck roast enchiladas transform leftover smoked beef into a comforting Mexican dish by rolling shredded meat and cheese in corn tortillas, covering them in red enchilada sauce, and baking until bubbly.
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Smoked chuck roast enchiladas transform leftover smoked beef into a comforting Mexican dish by rolling shredded meat and cheese in corn tortillas, covering them in red enchilada sauce, and baking until bubbly.
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Preheat your oven to 350°F (175°C).
If you haven't already, shred your pre-cooked smoked chuck roast.
To make the tortillas pliable, wrap them in a damp paper towel and microwave for 30 seconds.
Pour a thin layer of enchilada sauce on the bottom of a 9x13 inch casserole dish.
Take a warm corn tortilla, add a small amount of shredded cheese and a portion of the shredded chuck roast.
Roll the tortilla tightly and place it seam-side down in the prepared casserole dish. Repeat for all tortillas.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
Sprinkle the remaining shredded cheese over the sauce.
Cover the dish tightly with aluminum foil.
Bake for 20 minutes, or until hot and bubbly.
Remove from the oven, let cool slightly, and serve.
Garnish with shredded lettuce, a dollop of sour cream, and a sprinkle of cotija cheese before serving.
Store leftovers covered in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat in a 350°F oven until warmed through.
Yes. Assemble the enchiladas, cover with sauce, refrigerate up to 24 hours, then bake. Add 5–10 minutes to baking time if baking from cold.
Let the roast cool slightly, then pull apart with two forks or your hands until tender strands form. Discard any excess fat.
Yes, flour tortillas work, but corn tortillas are traditional and hold up better to the sauce without tearing.
Green salsa, mole, or homemade red sauce all work well. Use the same amount and adjust seasoning to taste.
Bake until the sauce is bubbling around the edges and the cheese on top is melted and lightly browned, about 25–30 minutes at 350°F.
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