Shredded beef enchiladas are a delicious and comforting dish that’s perfect for any meal, whether it’s a casual family dinner or a cozy evening. Soft tortillas are filled with flavorful shredded beef, smothered in a rich enchilada sauce, and topped with melty cheese. This dish is a guaranteed crowd-pleaser!
Why You’ll Love This Recipe
I love making shredded beef enchiladas because they’re easy to prepare and packed with flavor. The slow-cooked beef becomes tender and juicy, absorbing all the spices and seasonings from the sauce. The combination of savory beef, creamy cheese, and zesty enchilada sauce is simply irresistible. Plus, this recipe is great for meal prep or feeding a family, making it a perfect go-to dinner choice.
Ingredients
2 pounds beef chuck roast
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14-ounce) can diced tomatoes
1 cup beef broth
10-12 corn tortillas
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1 (10-ounce) can red enchilada sauce
1/4 cup chopped cilantro (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C).
In a large pot, heat olive oil over medium-high heat. Add the beef chuck roast and sear on all sides until browned, about 5-7 minutes.
Remove the beef from the pot and set it aside. In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent.
Add the cumin, chili powder, paprika, salt, and pepper to the onions, stirring to combine. Then add the diced tomatoes and beef broth.
Return the beef to the pot, cover, and let simmer for 2-3 hours, or until the beef is tender and can be easily shredded with a fork.
Once the beef is cooked, remove it from the pot and shred it using two forks. Return the shredded beef to the pot with the sauce and mix well.
Lightly heat the corn tortillas in a dry skillet or microwave to make them more pliable.
Spread a small amount of enchilada sauce in the bottom of a 9×13-inch baking dish.
Fill each tortilla with shredded beef and a spoonful of sauce, then roll it up tightly. Place the rolled enchiladas seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and top with shredded cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro, if desired, before serving.
Servings and timing
Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Variations
Spicy Enchiladas: For an extra kick, I like to add some diced jalapeños or a dash of hot sauce to the beef mixture.
Vegetarian Enchiladas: Instead of beef, I can use black beans or a mix of vegetables like zucchini, bell peppers, and mushrooms.
Slow Cooker Version: I can also make this dish in a slow cooker. After searing the beef, I add everything to the slow cooker and cook on low for 6-7 hours or until the beef is tender.
Storage/reheating
Storing: I can store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, I warm them in the oven at 350°F (175°C) for about 10-15 minutes, until heated through. Alternatively, I can reheat them in the microwave, though the texture may be slightly different.
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FAQs
Can I use a different cut of beef for the enchiladas?
Yes! While chuck roast is ideal for its tenderness and flavor, you can also use a brisket or round roast. The key is to cook the meat low and slow to ensure it’s tender and easy to shred.
Can I make the shredded beef ahead of time?
Absolutely! I love making the shredded beef a day ahead of time and storing it in the fridge. It actually allows the flavors to develop even more, making the enchiladas even tastier when assembled the next day.
Can I use flour tortillas instead of corn?
I prefer using corn tortillas for their authentic flavor and texture, but if you prefer flour tortillas, they’ll work just as well.
Can I freeze these enchiladas?
Yes, I can freeze the enchiladas before baking. Just assemble the enchiladas, cover them tightly with foil, and freeze for up to 3 months. To bake, just add extra time (about 10-15 minutes) in the oven, and bake at 350°F until heated through and the cheese is melted.
What kind of cheese is best for enchiladas?
I like using a blend of shredded cheddar and Monterey Jack for a perfect balance of sharpness and meltiness, but you can also try other cheeses like Mexican queso or pepper jack for a spicy kick.
Conclusion
Shredded beef enchiladas are a perfect comfort food meal that’s hearty, flavorful, and easy to make. Whether I’m making it for a family dinner or meal prepping for the week, this dish never fails to satisfy. It’s a great way to enjoy a classic Mexican dish that everyone will love.
📖 Recipe:
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Shredded Beef Enchiladas
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Shredded Beef Enchiladas are a delicious Mexican-inspired dish with tender, slow-cooked beef, rolled into soft corn tortillas and smothered in a rich enchilada sauce, topped with melted cheese. This flavorful, comforting meal is perfect for family dinners, meal prepping, or entertaining. Learn how to make this crowd-pleaser with easy ingredients and steps for a dish that will become a staple in your kitchen.
Ingredients
2 pounds beef chuck roast
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14-ounce) can diced tomatoes
1 cup beef broth
10–12 corn tortillas
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1 (10-ounce) can red enchilada sauce
1/4 cup chopped cilantro (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, heat olive oil over medium-high heat. Add the beef chuck roast and sear on all sides until browned, about 5-7 minutes.
- Remove the beef from the pot and set aside. In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent.
- Add cumin, chili powder, paprika, salt, and pepper to the onions and stir to combine. Add diced tomatoes and beef broth.
- Return the beef to the pot, cover, and simmer for 2-3 hours until the beef is tender and shreds easily.
- Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot with the sauce and mix well.
- Heat corn tortillas in a skillet or microwave to make them more pliable.
- Spread a small amount of enchilada sauce in a 9×13-inch baking dish. Fill each tortilla with shredded beef and sauce, then roll them up tightly and place in the baking dish seam-side down.
- Pour remaining enchilada sauce over the rolled tortillas and top with shredded cheese.
- Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro, if desired, and serve.
Notes
For a spicy version, add diced jalapeños or a dash of hot sauce to the beef mixture.
For a vegetarian option, substitute the beef with black beans or a mixture of vegetables.
This recipe can also be made in a slow cooker, cooking on low for 6-7 hours for a hands-off approach.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Mexican, Main Course, Comfort Food
- Method: Stovetop, Oven-Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal
