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
