Ingredients

• 1.5 pound beef chuck roast, cut into 2-inch chunks
• 2 tablespoon vegetable oil
• 1 yellow onion, diced
• 4 garlic, minced
• 1 cup beef broth
• 1 teaspoon salt
• 1 pound fresh tomatillos, husked and halved
• 2 poblano peppers, seeded and roughly chopped
• 0.5 cup fresh cilantro, leaves
• 0.5 white onion, roughly chopped
• 1 jalapeño pepper, seeded
• 0.5 cup sour cream
• 8 corn tortillas
• 1.5 cup Oaxaca cheese, shredded
• 0.5 cup chicken broth
• 0.5 teaspoon ground cumin
• 0.25 teaspoon black pepper

Steps

1. Pat the beef chunks dry with paper towels and season lightly with salt and pepper.
2. Heat 1 tablespoon of vegetable oil in the skillet over medium-high heat until shimmering.
3. Working in two batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per batch, then transfer to a plate.
4. Add the remaining 1 tablespoon oil to the skillet and sauté the diced yellow onion over medium heat until softened, about 4 minutes.
5. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Return the beef to the skillet, add 1 cup beef broth and 1 teaspoon salt, then bring to a simmer.
7. Cover and simmer for 25 minutes until the beef is very tender, stirring occasionally.
8. While the beef simmers, prepare the green sauce: add tomatillos, poblano peppers, cilantro, white onion, and jalapeño to a blender.
9. Add the sour cream and 1/2 teaspoon cumin to the blender and blend until smooth, about 45 seconds.
10. Once the beef is tender, shred it directly in the skillet using two forks until no large chunks remain.
11. Stir in 1/2 cup broth and the green sauce into the shredded beef, then season with 1/4 teaspoon black pepper.
12. Simmer the sauce and beef mixture for 3 minutes to meld flavors.
13. Warm the corn tortillas in a dry skillet or over a gas flame for about 10 seconds per side to make them pliable.
14. Spread a thin layer of the beef and sauce mixture on the bottom of the skillet (push everything to the side temporarily).
15. Dip each tortilla into the sauce, fill with shredded beef (about 3 tablespoons per tortilla), roll tightly, and arrange seam-side down in the skillet.
16. Sprinkle the shredded cheese evenly over the enchiladas and pour any remaining sauce around them.
17. Cover the skillet with a lid or foil and cook over medium heat for 8 minutes until the cheese is melted and the enchiladas are heated through.
18. Uncover and garnish with fresh cilantro leaves before serving directly from the skillet.