Description
Shredded Beef Enchiladas are a comforting and crowd-pleasing meal that combines tender, slow-cooked shredded beef with rich enchilada sauce and melty cheese wrapped in warm tortillas. This flavorful and easy-to-prepare dish is perfect for hearty weeknight dinners or special gatherings, delivering satisfying taste and cozy comfort with minimal effort.
Ingredients
Scale
Beef and Filling
- 2 to 3 lbs beef chuck roast, slow-cooked or pressure-cooked and shredded
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
Tortillas and Sauce
- 8 to 10 flour or corn tortillas (soft and pliable)
- 2 cups enchilada sauce (red or green salsa as variation)
Cheese and Toppings
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Fresh cilantro, chopped (for garnish)
- Sour cream or crema (optional, for serving)
- Optional garnishes: sliced avocado, diced onions or radishes
Optional Spice and Variations
- Jalapeños or chipotle peppers (for spicy kick)
- Substitute beef with seasoned jackfruit or sautéed mushrooms for vegetarian version
- Queso fresco or feta cheese for different cheese twist
- Gluten-free corn tortillas or wraps
Instructions
- Prepare the Shredded Beef: Slow-cook or pressure-cook the beef chuck roast with chopped onions, minced garlic, cumin, chili powder, and smoked paprika until tender enough to shred easily with two forks. Drain excess liquid to avoid soggy enchiladas.
- Warm the Tortillas: Lightly warm the tortillas in a dry skillet or oven to make them flexible and prevent tearing when rolling.
- Assemble the Enchiladas: Spread a spoonful of shredded beef on each tortilla, drizzle with enchilada sauce, and sprinkle with shredded cheese. Roll tortillas tightly and place seam-side down in a greased baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Top generously with the remaining shredded cheese to create a rich, melty layer.
- Bake Until Bubbling: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the cheese is golden and the sauce is bubbling.
Notes
- Use quality beef cuts like chuck roast or brisket for tender shredding and richer flavor.
- Don’t overfill tortillas to prevent tearing and messy baking.
- Preheat oven to ensure even cooking and perfectly melted cheese.
- Drain excess broth from beef before assembling to avoid soggy enchiladas.
- Let enchiladas rest for 5 minutes after baking to set before serving.
- Prep Time: 15 minutes
- Cook Time: 3 hours (slow-cooker) or 1 hour (pressure cooker) + 25 minutes baking
- Category: Main Course
- Method: Slow-cooking, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Shredded beef enchiladas, beef enchiladas, Mexican dinner, slow-cooked beef, baked enchiladas, easy enchiladas