Beef Enchiladas

Shredded Beef Enchiladas

Description:
Tender, slow-cooked shredded beef is wrapped in soft tortillas, smothered in a rich enchilada sauce, topped with melty cheese, and baked to bubbly perfection. These enchiladas are comforting, savory, and full of bold, Mexican-inspired flavor.

Ingredients

For the Shredded Beef:

• 2½–3 lbs chuck roast or beef shoulder

• 1 tbsp olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp salt

• ½ tsp black pepper

• 1 cup beef broth

• 1 (4 oz) can diced green chiles (optional)

For the Enchiladas:

• 10–12 flour or corn tortillas (6-8 inch)

• 2½ cups enchilada sauce (store-bought or homemade)

• 2 cups shredded Mexican blend or cheddar cheese

• Optional toppings: chopped cilantro, sour cream, jalapeños, diced tomatoes

Equipment

• Dutch oven or slow cooker

• Mixing bowls

• 9×13-inch baking dish

• Tongs or forks (for shredding)

• Knife and cutting board

• Foil (for baking)

Time

• Prep Time: 20 minutes

• Cook Time: 3–4 hours (slow cooker) or 1½–2 hours (stovetop) + 20 min baking

• Total Time: 3½ to 5 hours
  (Time varies based on cooking method)

Serving Size

• Makes 10–12 enchiladas

• Serves 6–8 people

Instructions

1. Cook the Beef (Stovetop or Slow Cooker):

Stovetop Method:

1. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned.

2. Remove beef. In the same pot, sauté onion and garlic for 2–3 minutes.

3. Add seasonings, beef broth, green chiles, and return beef to pot.

4. Cover and simmer on low heat for 1½–2 hours until beef is fall-apart tender.

5. Shred beef with two forks and return to juices.

Slow Cooker Method:

1. Sear beef in a skillet (optional but recommended).

2. Transfer to slow cooker with onion, garlic, seasonings, broth, and green chiles.

3. Cook on LOW for 6–8 hours or HIGH for 4–5 hours.

4. Shred and mix with juices.

2. Assemble the Enchiladas:

1. Preheat oven to 375°F (190°C).

2. Spread ½ cup enchilada sauce in the bottom of a 9×13-inch baking dish.

3. Warm tortillas slightly to make them pliable.

4. Fill each tortilla with shredded beef and a sprinkle of cheese.

5. Roll tightly and place seam-side down in the baking dish.

3. Bake:

1. Pour remaining enchilada sauce over the top.

2. Sprinkle with remaining cheese.

3. Cover with foil and bake for 20 minutes.

4. Uncover and bake for an additional 5–10 minutes until cheese is bubbly and golden.

4. Garnish & Serve:

Top with fresh cilantro, sour cream, or jalapeños. Serve with rice, beans, or salad on the side.

Shredded Beef Enchiladas

Tender, slow-cooked shredded beef is wrapped in soft tortillas, smothered in a rich enchilada sauce, topped with melty cheese, and baked to bubbly perfection. These enchiladas are comforting, savory, and full of bold, Mexican-inspired flavor.

Print Recipe

Prep Time:20 minutes mins

Cook Time:3 hours hrs

Total Time:4 hours hrs

Equipment

• Dutch oven or slow cooker
• Mixing bowls
• 9x13-inch baking dish
• Tongs or forks (for shredding)
• Knife and cutting board
• Foil (for baking)

Ingredients

• For the Shredded Beef:
• 2½ –3 lbs chuck roast or beef shoulder
• 1 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 cup beef broth
• 1 4 oz can diced green chiles (optional)
• For the Enchiladas:
• 10 –12 flour or corn tortillas 6-8 inch
• 2½ cups enchilada sauce store-bought or homemade
• 2 cups shredded Mexican blend or cheddar cheese
• Optional toppings: chopped cilantro sour cream, jalapeños, diced tomatoes

Instructions

• Cook the Beef (Stovetop or Slow Cooker):
• Stovetop Method:
• Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned.
• Remove beef. In the same pot, sauté onion and garlic for 2–3 minutes.
• Add seasonings, beef broth, green chiles, and return beef to pot.
• Cover and simmer on low heat for 1½–2 hours until beef is fall-apart tender.
• Shred beef with two forks and return to juices.
• Slow Cooker Method:
• Sear beef in a skillet (optional but recommended).
• Transfer to slow cooker with onion, garlic, seasonings, broth, and green chiles.
• Cook on LOW for 6–8 hours or HIGH for 4–5 hours.
• Shred and mix with juices.
• Assemble the Enchiladas:
• Preheat oven to 375°F (190°C).
• Spread ½ cup enchilada sauce in the bottom of a 9x13-inch baking dish.
• Warm tortillas slightly to make them pliable.
• Fill each tortilla with shredded beef and a sprinkle of cheese.
• Roll tightly and place seam-side down in the baking dish.
• Bake:
• Pour remaining enchilada sauce over the top.
• Sprinkle with remaining cheese.
• Cover with foil and bake for 20 minutes.
• Uncover and bake for an additional 5–10 minutes until cheese is bubbly and golden.
• Garnish & Serve:
• Top with fresh cilantro, sour cream, or jalapeños. Serve with rice, beans, or salad on the side.

Servings: 12 enchiladas

10 FAQs About Shredded Beef Enchiladas

1. Can I use store-bought shredded beef or leftover roast?

Yes! Leftover pot roast, brisket, or pre-shredded beef from the deli works great. Just warm it in a little broth and spices before using.

2. Corn or flour tortillas which is better?

Traditionally, corn tortillas are used for enchiladas, offering a classic texture and flavor. Flour tortillas are softer and easier to roll. Either works use what you prefer!

3. How do I keep my tortillas from breaking when rolling?

Warm tortillas first! Heat them in the microwave wrapped in a damp towel for 30 seconds or briefly toast them in a pan to make them pliable and less prone to tearing.

4. Can I make these enchiladas ahead of time?

Absolutely. Assemble them up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving.

5. What enchilada sauce is best?

You can use store-bought red enchilada sauce for convenience or make your own for a richer flavor. Both red and green sauces work with shredded beef.

6. Can I make this dish spicy?

Yes! Add chopped jalapeños to the beef filling or use a spicier enchilada sauce. You can also stir in chipotle peppers in adobo sauce for a smoky heat.

7. Is this recipe gluten-free?

If using corn tortillas and a gluten-free enchilada sauce, this recipe can easily be made gluten-free. Always check product labels to be sure.

8. Can I freeze leftover enchiladas?

Yes, enchiladas freeze very well either before or after baking. See storage tips below.

9. What sides go well with beef enchiladas?

Great side options include Mexican rice, refried beans, guacamole, corn salad, or a fresh green salad with lime vinaigrette.

10. Can I substitute chicken or pork instead of beef?

Definitely. Shredded rotisserie chicken or pulled pork work just as well just adjust the seasoning to your taste.

How To Store Shredded Beef Enchiladas

Refrigerator:

• Store cooked enchiladas in an airtight container or wrapped tightly with foil.

• Keeps well for up to 4 days.

• Reheat covered in the oven at 350°F (175°C) for 15–20 minutes, or in the microwave for 2–3 minutes per serving.

Freezer (Make-Ahead or Leftovers):

• Let enchiladas cool completely before freezing.

• Wrap the baking dish in plastic wrap + foil, or portion into freezer-safe containers.

• Freeze for up to 3 months.

To Bake from Frozen:

• Bake at 375°F (190°C) for 45–50 minutes covered, or thaw overnight and bake as usual.