Shredded Beef Enchiladas
Shredded Beef Enchiladas
Description
These Shredded Beef Enchiladas are filled with tender, slow-cooked beef, wrapped in soft tortillas, and smothered in a rich, homemade enchilada sauce. Baked with melty cheese until golden and bubbly, this dish delivers classic Mexican-inspired comfort food with every bite.
Ingredients
For the Beef Filling:
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2 ½ lbs beef chuck roast
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1 tbsp vegetable oil
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1 medium onion, chopped
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3 cloves garlic, minced
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1 cup beef broth
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1 (10 oz) can diced tomatoes with green chilies
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1 tsp ground cumin
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1 tsp chili powder
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1 tsp smoked paprika
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1 tsp salt
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½ tsp black pepper
For the Enchiladas:
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8–10 flour or corn tortillas (8-inch)
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2 cups shredded cheddar cheese (or Mexican blend)
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2 cups enchilada sauce (homemade or store-bought)
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Fresh cilantro, chopped (for garnish)
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Sour cream (optional, for serving)
Instructions
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Prepare the Beef
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Season the beef chuck roast with salt and pepper.
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Heat vegetable oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3–4 minutes per side.
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Slow Cook the Beef
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Transfer beef to a slow cooker. Add onion, garlic, beef broth, diced tomatoes with green chilies, cumin, chili powder, smoked paprika, salt, and pepper.
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Cook on low for 8 hours or high for 4–5 hours, until the beef is tender and shreds easily with a fork.
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Shred the Beef
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Remove beef from the slow cooker and shred using two forks. Return shredded beef to the slow cooker and mix with the juices.
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Assemble the Enchiladas
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Preheat oven to 375°F (190°C).
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Spread ½ cup enchilada sauce over the bottom of a 9×13-inch baking dish.
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Place about ½ cup shredded beef in the center of each tortilla, sprinkle with cheese, roll tightly, and place seam-side down in the baking dish.
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Top and Bake
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Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese.
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Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.
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Serve
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Garnish with fresh cilantro and serve with sour cream if desired.
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Equipment Needed
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Large skillet
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Slow cooker (or Dutch oven)
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Forks (for shredding)
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9×13-inch baking dish
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Measuring cups and spoons
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Knife and cutting board
Prep Time: 20 minutes
Cook Time: 8 hours (slow cooker) or 4–5 hours (high)
Total Time: About 8 hours 30 minutes
Serving Size: 8–10 enchiladas (serves 4–6 people)
Shredded Beef Enchiladas
Equipment
- Large skillet
- Slow cooker (or Dutch oven)
- Forks (for shredding)
- 9x13-inch baking dish
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- For the Beef Filling:
- 2 ½ lbs beef chuck roast
- 1 tbsp vegetable oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 cup beef broth
- 1 10 oz can diced tomatoes with green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- For the Enchiladas:
- 8 –10 flour or corn tortillas 8-inch
- 2 cups shredded cheddar cheese or Mexican blend
- 2 cups enchilada sauce homemade or store-bought
- Fresh cilantro chopped (for garnish)
- Sour cream optional, for serving
Instructions
- Prepare the Beef
- Season the beef chuck roast with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3–4 minutes per side.
- Slow Cook the Beef
- Transfer beef to a slow cooker. Add onion, garlic, beef broth, diced tomatoes with green chilies, cumin, chili powder, smoked paprika, salt, and pepper.
- Cook on low for 8 hours or high for 4–5 hours, until the beef is tender and shreds easily with a fork.
- Shred the Beef
- Remove beef from the slow cooker and shred using two forks. Return shredded beef to the slow cooker and mix with the juices.
- Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Spread ½ cup enchilada sauce over the bottom of a 9×13-inch baking dish.
- Place about ½ cup shredded beef in the center of each tortilla, sprinkle with cheese, roll tightly, and place seam-side down in the baking dish.
- Top and Bake
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.
- Serve
- Garnish with fresh cilantro and serve with sour cream if desired.
10 Frequently Asked Questions
1. Can I make shredded beef enchiladas ahead of time?
Yes. You can assemble the enchiladas up to 24 hours in advance, cover tightly with foil, and refrigerate until ready to bake.
2. What’s the best cut of beef for shredding?
Beef chuck roast is ideal because it becomes tender and flavorful after slow cooking.
3. Can I use store-bought enchilada sauce?
Absolutely. Store-bought works fine, but homemade enchilada sauce gives a fresher, more customized flavor.
4. Can I use corn tortillas instead of flour?
Yes, but warm them first to prevent cracking when rolling.
5. Can I freeze shredded beef enchiladas?
Yes. Assemble them without baking, wrap tightly in foil, and freeze for up to 3 months.
6. How do I reheat frozen enchiladas?
Thaw overnight in the refrigerator, then bake covered at 350°F for 25–30 minutes until heated through.
7. Can I make this without a slow cooker?
Yes. You can braise the beef in a Dutch oven in the oven at 300°F for 3–4 hours.
8. Can I make this spicy?
Yes. Add extra chili powder, diced jalapeños, or a pinch of cayenne pepper to the beef mixture.
9. What cheese works best?
A Mexican blend or sharp cheddar melts beautifully and complements the beef flavor.
10. What side dishes pair well with shredded beef enchiladas?
Mexican rice, refried beans, guacamole, or a fresh salad are great options.
How To Store Shredded Beef Enchiladas
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer (Unbaked): Wrap the assembled enchiladas tightly in plastic wrap, then foil, and freeze for up to 3 months.
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Freezer (Baked): Let cooked enchiladas cool completely, then wrap in foil and freeze for up to 3 months.
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Reheating (Refrigerated): Cover with foil and bake at 350°F for 15–20 minutes, or heat individual portions in the microwave for 1–2 minutes.
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Reheating (Frozen): Thaw overnight in the refrigerator before baking at 350°F for 25–30 minutes.
