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Shredded Beef Enchiladas

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.
Print Recipe
Prep Time:20 minutes
Cook Time:5 hours
Total Time:5 hours 20 minutes

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.
Servings: 10 enchiladas