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Enchiladas Guajillo on a plate

Enchiladas Guajillo with Braised Beef and Confetti Rice

  • Author: Carol Green
  • Total Time: 3 hours 20 minutes
  • Yield: 8 1x


The essential Guajillo sauce is the magic for these delicious family friendly enchiladas.



Braised Beef:

  • 3 pounds Beef Chuck Roast
  • 1 Tbsp. Ghee or Oil
  • 3  cups Guajillo Sauce
  • 1/2 cup Red Wine
  • 2  cups Beef Bone Broth
  • 1  tsp. Salt

Confetti Rice:

  • 2 cups Long Grain Rice
  • 1 cup Fire Roasted Tomatoes
  • 3 cups Water
  • 2 cups Zucchini, small dice
  • 2 cups Red and Orange Bell Peppers, diced
  • 1 cup Red Onion, diced

To Assemble:

  • 8 large Flour Tortillas
  • 2 cups Cheese, Mozzarella and Cheddar, shredded
  • 1/2 cup crumbled Queso Fresco
  •  Cilantro, diced


Prepare the beef:

  • Preheat a large Dutch oven, pat the beef dry, add a little ghee and brown on all sides.
  • Add the red wine, salt and one cup of the Guajillo Sauce
  • Place in a 325F oven, lid on, for two to three hours, turning and basting the meat, cook until fork tender.
  • Cut the meat into large slices and shred, taste for salt.
  • Prepare the Rice:
  • Cook the rice with the tomato and water according to package directions.
  • Saute the vegetables in a large skillet until tender but still firm.
  • Toss with the rice
  • To Assemble:
  • Spread a little Guajillo sauce in a large casserole dish
  • Place a large spoonful of rice on a tortilla, top with the meat, roll up, place seam side down and tuck in the ends.
  • Repeat, and top with the Guajillo sauce.
  • Sprinkle the shredded cheese and queso fresco over the top.
  • Bake in a 400F oven until hot and bubbly.
  • Optional, serve with sour cream.
  • Prep Time: 20
  • Cook Time: 3 hours