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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
Cook Time:3 hours
Total Time:4 hours

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