Slow-Cooked Beef Enchiladas

Lisa got the job. Senior Project Manager. I found out via text at two-fifteen on a Wednesday afternoon when I was watching film: "I GOT IT." Capital letters, no punctuation after. That's her version of a celebration. I called her immediately and she was already crying, the good kind of crying, the kind where you're too happy to do anything else. I told her I'd make anything she wanted for dinner. She said enchiladas. I made the best enchiladas I've ever made.

5-0. This team is doing something. The conference is noticing. Jordan Rivera has the most efficient quarterback rating in the conference through five games. Damien Parker has seven touchdowns. The defense hasn't given up more than fourteen points in any game. I'm trying not to count wins too early because I know what October and November require, but I'd be lying if I said I wasn't letting myself believe a little.

Diego played his first varsity snap Friday night. He came in at running back for two plays in the fourth quarter with us up twenty-one. Two carries. He lost three yards on the first and gained two on the second. He played with his chin up and his legs churning and he didn't look scared, which is the only thing I asked of him. After the game I found him in the locker room — no special treatment, no making it a moment in front of the other players — and I put my hand on his shoulder and said, "Good job." He nodded. We both understood what that meant.

The enchiladas for Lisa: red chile, shredded chicken, cheese, stacked New Mexico style. A fried egg on top of hers, which is how Marisol used to make them on Sunday mornings. Small ways we carry the people who made us.

Lisa asked for enchiladas and I wasn’t going to give her anything less than everything I had. These slow-cooked beef enchiladas aren’t exactly the red chile chicken I made that night — I went with beef this time, low and slow, pulling apart the way good things do when you give them enough time — but the spirit is the same: layered, saucy, the kind of dinner that says the moment deserved more than takeout. You stack them, you top them, and you put them in front of the person who just changed their life, and that’s enough.

Prep Time: 20 min | Cook Time: 6 hrs | Total Time: 6 hrs 20 min | Servings: 6

Ingredients

2 lbs beef chuck roast, trimmed
1 can (28 oz) red enchilada sauce, divided
1 can (4 oz) diced green chiles
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
12 corn tortillas
2 cups shredded Mexican blend cheese, divided
1/2 cup sour cream, for serving
1/4 cup sliced black olives (optional)
2 green onions, sliced, for garnish

Instructions

Season the beef. Rub the chuck roast all over with garlic powder, onion powder, cumin, smoked paprika, salt, and pepper.
Slow cook. Place the seasoned beef in a slow cooker. Pour half the enchilada sauce and all of the diced green chiles over the top. Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the beef is tender and pulls apart easily.
Shred the beef. Remove the beef and shred it with two forks. Return the shredded beef to the slow cooker and stir it into the cooking juices. Let it sit for 10 minutes to absorb the sauce.
Preheat oven. Heat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Warm the tortillas. Wrap the corn tortillas in a damp paper towel and microwave for 30–45 seconds to make them pliable.
Assemble the enchiladas. Spoon a thin layer of the remaining enchilada sauce on the bottom of the baking dish. Fill each tortilla with a generous portion of shredded beef and a sprinkle of cheese. Roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.
Top and bake. Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining cheese over the top. Add sliced olives if using. Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly and the edges of the tortillas are just crisping.
Serve. Garnish with sliced green onions and a dollop of sour cream. Serve hot.

Nutrition (per serving)

Slow-Cooked Beef Enchiladas — The Night Lisa Got the Job