Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed of excess fat
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 4 cups Beef Broth (low sodium)
  • 1 tbsp ground Cumin
  • 1 tbsp Chili Powder
  • 1 tsp Mexican Dried Oregano
  • 2 Bay Leaves
  • Salt and Black Pepper, To taste
  • 3 large Poblano Peppers
  • 4 tbsp Unsalted Butter
  • 4 tbsp All-Purpose Flour
  • 2 cups Chicken Broth (low sodium)
  • 1 cup Whole Milk or Half-and-Half
  • 4 oz Cream Cheese, softened, cut into cubes
  • 1/2 cup Shredded Monterey Jack Cheese (for sauce)
  • Garlic Powder, To taste
  • 16 Corn or Flour Tortillas (6-inch size)
  • 2 cups Shredded Monterey Jack or Mexican Blend Cheese (for topping)
  • Fresh Cilantro, for garnish

Instructions:

  1. Phase I, Step 1 (Sear the Beef): Pat the chuck roast dry. Season generously with salt and pepper. Heat 1 tbsp oil in a Dutch oven over medium-high heat. Sear the beef on all sides until deep brown (about 3-4 minutes per side). Remove the beef and set aside.
  2. Phase I, Step 2 (Sauté Aromatics): Add the chopped onion and sauté until softened (about 5 minutes). Stir in the minced garlic, cumin, chili powder, and oregano; cook for 1 minute until fragrant.
  3. Phase I, Step 3 (Braise): Return the beef to the Dutch oven. Pour in the beef broth and add the bay leaves. Bring to a simmer, then cover tightly. Reduce the heat to low and cook for 3 to 4 hours, or until the beef is fork-tender.
  4. Phase I, Step 4 (Shred): Remove the beef from the pot and allow it to rest slightly. Use two forks to shred the meat. Discard the cooking liquid or reserve a small amount (about ½ cup) to toss with the shredded beef to keep it moist.
  5. Phase II, Step 1 (Roast the Peppers): Place the whole Poblano peppers directly over a gas flame or under a hot broiler until the skins are blackened and blistered all over. Place them immediately into a bowl covered with plastic wrap for 10 minutes (this steams the skin off). Peel, discard the seeds and stems, and roughly chop the flesh.
  6. Phase II, Step 2 (Make the Roux): In a large saucepan, melt the butter over medium heat. Whisk in the flour until a smooth paste (roux) forms. Cook for 1 minute, stirring constantly, ensuring the flour taste cooks out but the roux doesn't brown.
  7. Phase II, Step 3 (Build the Sauce): Slowly whisk in the chicken broth, making sure no lumps remain. Bring to a gentle simmer until thickened. Reduce heat and whisk in the milk/half-and-half.
  8. Phase II, Step 4 (Finish the Cream): Add the chopped roasted Poblanos and cream cheese cubes to the saucepan. Simmer gently until the cream cheese is fully melted.
  9. Phase II, Step 5 (Blend): Transfer the mixture to a blender (or use an immersion blender) and blend until perfectly smooth and creamy. Return the sauce to the pot. Stir in the ½ cup shredded Monterey Jack cheese until melted. Taste and adjust seasoning with salt, pepper, and garlic powder. Keep warm.
  10. Phase III, Step 1 (Preheat and Prep): Preheat the oven to 375°F (190°C). Grease the 9x13 inch baking dish.
  11. Phase III, Step 2 (Soften Tortillas): Briefly warm the tortillas (either in a microwave under a damp towel or quickly in a dry skillet) to make them pliable. This prevents cracking when rolling.
  12. Phase III, Step 3 (Sauce the Base): Ladle a thin layer of the Poblano cream sauce over the bottom of the prepared baking dish.
  13. Phase III, Step 4 (Fill and Roll): Place a small amount of shredded beef down the center of each tortilla. Roll tightly and place seam-side down in the baking dish, packing them snugly together.
  14. Phase III, Step 5 (Smother and Top): Pour the remaining Poblano cream sauce evenly over the rolled enchiladas, ensuring all the tortillas are covered. Sprinkle generously with the remaining 2 cups of shredded Monterey Jack cheese.
  15. Phase III, Step 6 (Bake): Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  16. Phase III, Step 7 (Serve): Let rest for 5 minutes before serving. Garnish with fresh cilantro.