Tender slow-cooked shredded beef wrapped in corn tortillas, smothered in a tangy roasted tomatillo salsa verde, and topped with a luscious avocado crema. These enchiladas bring authentic Mexican flavor with a modern twist.
Season beef chunks with cumin, chili powder, oregano, salt, and pepper. Sear in a hot Dutch oven until browned on all sides, about 6 minutes total.
Add chicken broth and 2 minced garlic cloves to the pot. Cover and braise in a 325°F oven for 2 hours until beef shreds easily.
Meanwhile, roast tomatillos, jalapeños, onion quarters, and 4 whole garlic cloves under the broiler for 8-10 minutes until charred.
Blend roasted vegetables with half the cilantro and lime juice until smooth. Season the salsa verde with salt.
Make avocado crema by blending avocados, sour cream, remaining lime juice, and a pinch of salt until creamy.
Shred the braised beef with two forks. Lightly fry corn tortillas in oil for 10 seconds per side to make them pliable.
Fill each tortilla with shredded beef, roll tightly, and arrange seam-side down in a baking dish. Pour salsa verde over enchiladas and top with shredded cheese.
Bake at 375°F for 20 minutes until cheese is melted and bubbly. Drizzle with avocado crema and remaining cilantro. Serve hot.