Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess silver skin
  • 1 cup low sodium beef bone broth
  • 1 small white onion, diced
  • 4 cloves garlic, smashed
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 4 oz canned diced green chiles
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 13 6-inch corn tortillas
  • 28 oz red enchilada sauce
  • 3 cups shredded Monterey Jack or sharp cheddar cheese
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Trim the 3 lbs beef chuck roast of any thick silver skin, but leave the internal fat. Rub the beef thoroughly with the chili powder, cumin, smoked paprika, dried oregano, salt, and pepper.
  2. Place the seasoned beef into the slow cooker. Add the 1 cup beef bone broth, diced small white onion, 4 cloves smashed garlic, and 4 oz canned diced green chiles.
  3. Cover and cook on Low for 8 hours until the beef is tender and pulls apart easily.
  4. Remove beef to a large bowl and shred it. Ladle about 1/2 cup of the cooking liquid back into the meat. The beef should look glossy and wet, not swimming in juice.
  5. Heat the 13 corn tortillas. Wrap them in a damp paper towel and microwave for 30 seconds, or quickly flash fry them in a pan with a drop of oil to make them pliable.
  6. Pour 1/2 cup of the red enchilada sauce into the bottom of a 9x13 baking dish. Dip each tortilla into the remaining sauce, fill with the shredded beef and a sprinkle of cheese, and roll tightly. Place them seam side down to prevent unrolling.
  7. Pour the remaining enchilada sauce over the top of the rolls. Sprinkle the remaining 3 cups of shredded Monterey Jack evenly across the surface.
  8. Bake at 375°F for 15 minutes, then broil for 2-3 minutes until the cheese is bubbling and has golden brown spots.
  9. Let the dish rest for 5 minutes. Saturate the top with 1/4 cup fresh cilantro right before serving to maintain the herb's bright color.