Tex-Mex Enchilada Casserole with Beef, Chicken, and Veggie Fillings

Ingredients

• 1.5 lb Boneless chuck roast (cut into 1‑inch cubes)
• 1 tbsp Kosher salt (generous seasoning for beef)
• 1 tsp Black peppercorns (whole, added to braising liquid)
• 1 Large onion (roughly chopped)
• 2 tbsp Neutral oil (vegetable or canola) (for sautéing onion)
• 4 Garlic cloves (minced)
• 2 Bay leaves
• 1.5 tsp Dried oregano
• 3 cup Beef stock (enough to just cover onions)
• 2 oz Guajillo chiles (stemmed, seeded, roughly chopped)
• 1 oz Ancho chiles (stemmed, seeded, roughly chopped)
• 1 oz Pasilla chiles (stemmed, seeded, roughly chopped)
• 3 Chiles de árbol (stemmed, seeded)
• 0.5 White onion (roughly chopped)
• 3 Garlic cloves (for sauce) (peeled and smashed)
• 4 cup Water (for chili soak) (enough to cover chilies)
• 3 tbsp Neutral oil (for roux)
• 3 tbsp All‑purpose flour (for roux (use gluten‑free flour if needed))
• 1 tsp Cumin
• 0.75 tsp Dried oregano (for roux)
• 3.5 cup Chicken or beef stock (low‑sodium)
• 1 pinch Kosher salt (for sauce)
• 2 large Chicken breasts (about 1.5 lb total, butterflied)
• 5 cup Water (for poaching chicken)
• 4 Garlic cloves (for poaching)
• 2 Bay leaves (for poaching)
• 1 tbsp Peppercorns (whole)
• 0.5 Half onion (for poaching) (roughly chopped)
• 2 Jalapeños (stemmed, halved, seeded)
• 2 Poblano peppers (stemmed, seeded)
• 9 Tomatillos (peeled, kept whole)
• 2 Garlic cloves (for salsa verde)
• 12 Cilantro stems (for salsa verde)
• 1 pinch Kosher salt (for salsa verde)
• 1 pinch Black pepper (for salsa verde)
• 0.5 Half onion (vegetarian filling) (sliced‑chopped)
• 1 small Zucchini (sliced)
• 1 Poblano pepper (veg filling) (skin removed, roughly chopped)
• 1 tbsp Neutral oil (for veg sauté)
• 12 Corn tortillas (12‑inch, keep warm in a towel after toasting)
• 4 oz Monterey Jack cheese (shredded)
• 4 oz Pepper Jack cheese (shredded)
• 4 oz Cheddar cheese (shredded)
• 4 oz Oaxaca cheese (ribbon‑shredded, optional for veg enchiladas)
• 2 oz Cotija cheese (crumbled for garnish)
• 1 lime Lime zest (zested)
• 4 tbsp Crema (for drizzling)
• 0.25 cup Fresh cilantro leaves (roughly chopped for garnish)

Instructions

1. Season and Rest Beef

   Place the 1.5 lb cubed chuck roast in a bowl, sprinkle with 1 tbsp kosher salt, toss to coat, and let sit at room temperature for about 1 hour.

   Time: PT1H

2. Braise Beef

   In a high‑walled sauté pan, heat 2 tbsp oil over medium heat. Add the chopped onion and sauté until lightly colored, about 4 min. Add 4 minced garlic, 2 bay leaves, 1.5 tsp oregano, and 1 tsp whole peppercorns; cook 30 seconds. Pour in enough beef stock to just cover the onions, then nestle the seasoned beef cubes on top, only partially submerged. Bring to a gentle simmer, cover, and transfer to a pre‑heated 300°F oven. Braise for 2 hours, shuffling the pieces every 45 minutes for even browning.

   Time: PT2H

   Temperature: 300°F

3. Shred Beef

   Remove the pan from the oven. Let the beef cool slightly, then transfer to a cutting board and shred with two forks. If you have time, refrigerate the shredded beef overnight to make fat removal easier.

   Time: PT15M

4. Toast Chili Peppers

   In a dry skillet over medium heat, toast the guajillo, ancho, pasilla, and chiles de árbol for 3–4 minutes, stirring frequently, until fragrant but not burnt.

   Time: PT5M

5. Steep Chilies

   Add enough water to the skillet to cover the toasted chilies. Add ½ chopped white onion and 3 smashed garlic cloves. Bring to a bare simmer, then turn off the heat, cover, and let steep for 30 minutes.

   Time: PT30M

6. Blend Chili Puree

   Transfer the steeped chilies, onion, and garlic (including 1 cup of the steeping liquid) to a blender. Blend on high for about 1 minute until completely smooth. Set aside.

   Time: PT5M

7. Make Roux and Finish Red Sauce

   In a clean high‑walled pan, heat 3 tbsp oil until shimmering. Whisk in 3 tbsp flour and cook 1–2 minutes, stirring constantly, until the roux turns a light golden brown. Add 1 tsp cumin and 0.75 tsp oregano; toast 30 seconds. Slowly whisk in 3.5 cup chicken or beef stock, adding a little at a time to avoid lumps. Stir in the chili puree (about 1.5‑2 cup). Bring to a simmer over medium‑high, then reduce to low and whisk occasionally for 5–15 minutes, until the sauce coats the back of a spoon.

   Time: PT20M

8. Poach Chicken (Cheater Sous‑Vide)

   In a wide sauté pan, combine 5 cup water, 4 garlic cloves, 2 bay leaves, 1 tbsp peppercorns, and ½ chopped onion. Bring to a simmer, then remove from heat and let the liquid cool to about 200°F. Add the butterflied chicken breasts, cover, and let sit for 15 minutes until the thickest part reaches 160°F. Remove, cool to room temperature, then shred. Refrigerate if not using immediately.

   Time: PT20M

9. Roast Vegetables for Salsa Verde

   Preheat the broiler. Arrange 2 jalapeños, 2 poblano peppers, 9 tomatillos, and 2 garlic cloves on a foil‑lined baking sheet. Broil 5–15 minutes, turning once, until the skins are lightly charred.

   Time: PT15M

10. Blend Salsa Verde

    Allow the roasted vegetables to cool slightly, then transfer to a blender with 10‑12 cilantro stems, a pinch of kosher salt, and a pinch of freshly ground black pepper. Blend on high for about 1 minute until pourable but still slightly textured.

    Time: PT5M

11. Prepare Vegetarian Filling

    In a sauté pan, heat 1 tbsp oil over medium heat. Add the sliced half onion and sauté 2–3 minutes until softened and lightly colored. Push to the side, add the sliced zucchini and cook 2–3 minutes. Add the chopped roasted poblano, stir, and continue cooking 5–7 minutes until everything is caramelized.

    Time: PT10M

12. Toast Corn Tortillas

    Heat a gas flame or a dry skillet over high heat. Quickly flame each tortilla until it develops light char and becomes pliable (about 5‑10 seconds per side). Stack them in a clean dish towel to retain warmth.

    Time: PT10M

13. Assemble Enchiladas

    Spread ½ cup of red enchilada sauce on the bottom of a 10‑inch cast‑iron skillet. Dip each toasted tortilla in the sauce, fill with your chosen filling (shredded beef, shredded chicken, or veg mixture), roll tightly, and place seam‑side down in the pan. Continue until the pan is packed edge‑to‑edge. Top with remaining sauce and evenly distribute 12‑oz shredded Monterey Jack, Pepper Jack, and Cheddar (or a blend).

    Time: PT20M

14. Bake Enchiladas

    Preheat oven to 375°F. Cover the skillet with foil and bake for 10 minutes. Remove foil and bake an additional 5‑10 minutes, until the sauce bubbles and the cheese is lightly browned.

    Time: PT20M

    Temperature: 375°F

15. Garnish and Serve

    Remove from oven, sprinkle crumbled Cotija cheese, lime zest, and fresh cilantro over the top. Drizzle with crema and serve hot.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

5 g