Pirates Pantry

Plundering the seven seas for grub worth preserving

Beef Enchiladas with Chorizo Cream over Refried Beans

main-dishbakedcasserolecomfort-foodweekendmake-aheadmexican

Prep
45 min
Cook
3 hours 50 min
Total
4 hours 35 min
Servings
6

For the Braised Beef Filling

Cook until beef reaches 202°F for perfect shreddability

Ingredients

  • 1 whole Boneless Beef Chuck Roast
  • 1 to taste Taco Seasoning
  • 1 medium Onion, Chopped
  • 3 cups Beef Broth (Divided)
  • ¼ cup Salsa Verde
  • 1 can Chopped Green Chilies (4 Ounces)
  • 2 tablespoons Chopped Chipotles In Sauce

Instructions

  1. Preheat oven to 350°F (177°C).
  2. Rub beef roast generously with taco seasoning.
  3. Place chopped onion and 1 cup beef broth in a Dutch oven; add seasoned beef.
  4. Cover and bake for 3 hours, or until internal temperature reaches 202°F and beef shreds easily.
  5. Increase oven temperature to 400°F (204°C).
  6. Shred beef and mix with salsa verde, chopped green chilies, and chipotles in sauce.

Prep: 10 min • Cook: 3 hours • Wait: No time

For the Enchilada Assembly

Soak tortillas briefly to prevent cracking during rolling

Ingredients

  • 6 whole Flour Tortillas
  • 2 cups Beef Broth (Remaining)
  • 1 batch Prepared Beef Filling
  • 3 cups Monterey Jack Cheese, Shredded (Divided)
  • 2 cups Whipping Cream

Instructions

  1. Lightly coat bottom of a 9x13-inch baking dish with whipping cream.
  2. Briefly soak each tortilla in warm beef broth for 2–4 seconds.
  3. Fill tortillas with beef mixture, roll tightly, and place seam-side down in baking dish.
  4. Continue until all beef is used.
  5. Sprinkle 1 1/2 cups Monterey Jack cheese over enchiladas.
  6. Pour additional whipping cream over top—cream should reach 3/4 up the sides, not fully cover.
  7. Bake uncovered for 35 minutes, until cheese is golden and slightly crispy.

Prep: 15 min • Cook: 35 min • Wait: No time

For the Chorizo Cream Sauce

Simmer until thickened for proper coating consistency

Ingredients

  • 1 tube Pork Chorizo
  • 1 ½ cups Whipping Cream

Instructions

  1. In a skillet over medium heat, cook chorizo for 5–6 minutes until browned.
  2. Add whipping cream and stir to combine.
  3. Simmer for 10–15 minutes until thickened.

Prep: 5 min • Cook: 15 min • Wait: No time

For the Refried Bean Base

Warm mixture ensures smooth spreading and better flavor integration

Ingredients

  • 1 can Refried Beans
  • ⅓ cup Sour Cream
  • 1 tablespoon Hot Sauce

Instructions

  1. In a microwave-safe bowl, combine refried beans, sour cream, and hot sauce.
  2. Microwave until warm and stir until smooth.

Prep: 5 min • Cook: No time • Wait: No time

Final Assembly

Ingredients

  • ½ cup Water (For Heating Plate)
  • 1 batch Prepared Refried Bean Base
  • 1 ½ cups Monterey Jack Cheese (Reserved)
  • 1 batch Baked Enchiladas
  • 1 batch Chorizo Cream Sauce

Instructions

  1. Microwave 1/2 cup water on serving plate for 1 minute to warm; discard water and dry plate.
  2. Spread a layer of refried bean mixture on plate; sprinkle lightly with Monterey Jack cheese.
  3. Microwave for 20 seconds to melt cheese.
  4. Place enchiladas on top of beans.
  5. Spoon chorizo cream sauce generously over enchiladas.
  6. Serve immediately.

Notes

A decadent, layered feast with smoky beef, creamy chorizo, and rich refried beans—this dish is a captain’s indulgence for hearty appetites. Keeps well in the ship’s stores for up to 3 days. For a zestier voyage, garnish with chopped cilantro and a squeeze of lime before serving.