Shredded Beef Poblano Enchilada Casserole
This shredded beef poblano enchilada casserole is a hearty and delicious casserole recipe made with tender shredded beef, a homemade poblano sauce, lots of cheese, and corn tortillas. A family favorite Mexican dish the whole family will enjoy.
Servings: 10 Servings
Ingredients
Making the Roast
- 2½ pound boneless beef shoulder roast, cut into 2 inch chunks
- 2 jalapenos, stems and seeds removed, diced
- 1 yellow onion, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 16 ounce Herdez Mild Salsa Verde
- 30 corn tortillas
- 8 ounce sour cream
- 3 cups Monterey Jack cheese, shredded
- 3 cups sharp cheddar cheese or spicy cheese, shredded
Poblano Cream Sauce
- 3 roasted poblanos, seeds removed, roasted, peeled
- 2 roasted jalapenos, seeds removed
- 1 medium onion, sliced into rings
- 15 ounce green enchilada sauce
- 1 cup heavy cream
- ¼ cup chicken broth
- 1 teaspoon chicken bouillon
- ½ teaspoon red pepper flakes
Instructions
Slow Cook the Roast
- Spray a 6-8 quart crock pot with non-stick cooking spray, and add the beef, jalapenos, onions, seasonings, and salsa verde. Stir, cover, and cook on high for 4-5 hours or on low 7-8 hours.
- Once the beef is fall-off-the-fork tender, place it on a plate and shred. Place back into the crock pot.
Or Cook Roast on Stove
- Melt a tablespoon of butter over medium heat. Add all roast ingredients, stir to combine.
- Cover and reduce heat to low and simmer for 2- 2 ½ hours over low heat, stirring occasionally
- Shred and return to the pan.
Poblano Cream Sauce
- Wash and dry the peppers.
- Rub the peppers and onions with olive oil and place on the hot grill, or you can roast peppers over a medium flame on the stove using tongs.
- Let poblano peppers cook until blistered and charred on each side, and grill the jalapeños and onions for a few minutes until the jalapeños and onions have softened a bit.
- Remove from the grill and place the poblanos in a gallon size baggie, or a bowl, and cover with plastic wrap. Let steam for 10 minutes.
- Remove from the baggie/bowl and peel the skin off each pepper.
- Cut stems off of the poblano and jalapeno peppers, remove seeds, and place into a Vitamix or a blender.
- Add grilled onions, enchilada sauce, heavy cream, chicken broth, chicken bouillon, and red pepper flakes into the Vitamix or blender and blend until creamy.
Assemble the Casserole
- Heat tortillas in a pan over medium heat.
- Preheat the oven to 375 degrees.
- Spray a 9x13 deep baking dish with non-stick cooking spray.
- Pour 1 cup of creamy poblano sauce into the bottom of the baking dish and top with a layer of corn tortillas.
- Spread a thin layer of sour cream over tortillas.
- Next, add shredded beef in an even layer on top of sour cream and then top with cheese and some poblano sauce.
- Repeat layers ending with shredded cheese and poblano sauce.
- Cover with aluminum oil and bake in the oven for 25 minutes.
- Remove foil and bake for an additional 10 minutes or until the cheese has melted throughout.
Notes
- Refrigerate the onions for about 30 minutes before slicing them to avoid stinging eyes.
- Wash your hands and NEVER touch your face when handling hot peppers.
- Look for a beef shoulder roast with plenty of marbling. That's what gets it nice and tender while it cooks.
- Spray your baking dish just before layering the ingredients so the aerosolized oil doesn't pool at the bottom of the dish.