Description
A hearty and comforting shredded beef enchiladas recipe featuring tender slow-cooked beef, soft tortillas, rich enchilada sauce, and melted cheese. Perfect for family meals or entertaining, this dish combines simple ingredients and easy steps to deliver authentic Mexican flavors with versatility and make-ahead convenience.
Ingredients
Scale
Main Ingredients
- 2 to 3 lbs beef chuck roast
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups enchilada sauce (store-bought or homemade)
- 10–12 flour or corn tortillas
- 2 cups shredded cheese (blend of cheddar and Monterey Jack)
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Optional Toppings
- Fresh cilantro, chopped
- Sour cream
- Sliced jalapeños
- Guacamole
Optional Variations
- Diced green chilies or chopped chipotle peppers (for extra heat)
- Mexican cheese blend or queso fresco (cheese alternatives)
- Jackfruit or roasted vegetables (vegetarian substitute)
- Whole wheat or corn tortillas (for healthier option)
- Reduced-fat cheese (for lighter version)
Instructions
- Prepare the Beef: Season the beef chuck roast generously with salt, pepper, cumin, and chili powder. Heat a skillet over medium-high heat and sear the beef on all sides until browned. Transfer the seared beef to a slow cooker or pot, add diced onions, minced garlic, and beef broth to cover partially, and prepare for cooking.
- Cook Until Tender: Let the beef simmer slowly for 3-4 hours on the stovetop or 7-8 hours in a slow cooker, until the meat is fall-apart tender. This slow cooking process develops rich flavors and ensures the beef is juicy and easy to shred.
- Shred the Beef: Remove the cooked beef from the pot and shred it using two forks. Mix the shredded beef back with the cooking juices or enchilada sauce to add extra moisture and flavor to the filling.
- Assemble the Enchiladas: Warm the tortillas in a damp towel or skillet to make them pliable. Spoon a generous amount of shredded beef onto each tortilla, sprinkle with cheese, roll tightly, and place seam-side down in a baking dish.
- Top and Bake: Pour enchilada sauce evenly over the rolled tortillas, sprinkle the remaining cheese on top, cover the baking dish with foil, and bake at 375°F (190°C) for 15 minutes. Remove the foil and bake an additional 5 minutes or until cheese is bubbly and golden.
- Garnish and Serve: Let the enchiladas rest for a few minutes after baking. Garnish with chopped cilantro, sliced jalapeños, and a dollop of sour cream or guacamole if desired. Serve warm with your choice of side dishes.
Notes
- Use fresh spices like cumin and chili powder for more vibrant flavors.
- Warm tortillas before filling to prevent cracks and tearing.
- Reserve some cooking juices and stir them into the shredded beef to keep it moist.
- Do not overfill tortillas to avoid tearing when rolling.
- Cover with foil for the first part of baking to ensure cheese melts evenly, then uncover to brown the top.
- Prep Time: 20 minutes
- Cook Time: 3 to 4 hours (stovetop) or 7 to 8 hours (slow cooker)
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: shredded beef enchiladas, slow cooked beef, cheesy enchiladas, Mexican cuisine, comfort food, easy dinner, family meal, make ahead enchiladas, gluten free enchiladas