Smoked Shredded Beef Enchiladas

Step 1

Cover the roast with the rub, and place on your pellet grill or smoker at 200°.

Step 2

Smoke the roast for 3-4 hours.

Step 3

Place the roast into a Dutch Oven and pour in the beer, chilies, and Jalapeno salsa. Braise for 3-4 hours, or until the roast is fork-tender and shreddable. You can do this on your grill, in your oven, or on the stovetop. If you have an Instant Pot, you could also utilize that as well. As long as the roast can braise for 3-4 hours, it doesn't particularly matter what the heat source is.

Step 4

Shred your roast and discard any unappetizing bits.

Step 5

Take a large high-sided rectangular baking pan (9x13 or 10x13 work pretty well) and spray with non-stick cooking spray. Coat the bottom with a thin layer of enchilada sauce.

Step 6

Dip your tortillas in enchilada sauce and then stuff with meat and cheese. Roll up and place into the baking pan. Continue rolling until they are all full. Depending on how full you stuff them, you might need two pans.

Step 7

Pour the rest of the enchilada sauce over the top and then cover with the remaining cheese. If you like LOTS of cheese you can play a little fast-and-loose here with amounts. You can also go the other direction if you like, but if your answer is even "less cheese" I'm not super sure you are on the right food blog. (Kidding, mostly. ;) )

Step 8

Bake, uncovered, in a 350° pellet grill, smoker, or oven for about 45 minutes, or until the cheese is nice and melted, bubbly, and the whole thing is heated through.