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Shredded Beef Enchiladas

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  • Author: clara
  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Cook Time: 25 minutes
  • Total Time: 4.5 hours
  • Yield: Serves 4-6 1x
  • Category: Main Course
  • Method: Slow Cooking, Baking
  • Cuisine: Mexican

Description

These homemade shredded beef enchiladas are made with slow-cooked, juicy beef, wrapped in soft tortillas, covered in a bold red enchilada sauce, and topped with melted cheese. Perfect for a family dinner or meal prep!

Ingredients

Units Scale

For the Shredded Beef:

  • 2 lbs chuck roast (or brisket)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup tomato sauce
  • 2 tbsp lime juice

For the Enchiladas:

  • 10 small corn tortillas (or flour tortillas, if preferred)
  • 2 cups red enchilada sauce (store-bought or homemade—see notes below)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 1/4 cup chopped fresh cilantro (for garnish)

Instructions

1. Slow Cook the Beef:

  1. Heat olive oil in a large pot over medium-high heat.
  2. Season beef with salt, pepper, cumin, paprika, oregano, and chili powder.
  3. Sear the beef on all sides until browned (about 3 minutes per side).
  4. Add onion, garlic, beef broth, tomato sauce, and lime juice to the pot.
  5. Cover and simmer on low heat for 3-4 hours (or 8 hours in a slow cooker) until the beef is fall-apart tender.
  6. Shred the beef using two forks, then mix it back into the sauce.

2. Preheat Oven & Prepare Enchiladas:

  • Preheat oven to 375°F (190°C).
  • Lightly grease a 9×13-inch baking dish.

3. Assemble the Enchiladas:

  1. Warm the tortillas in a pan or microwave to make them pliable.
  2. Spread 2 tbsp of enchilada sauce on each tortilla.
  3. Add shredded beef (about ¼ cup per tortilla) and roll up tightly.
  4. Place seam-side down in the baking dish.

4. Top with Sauce & Cheese:

  1. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  2. Sprinkle with shredded cheese.

5. Bake Until Bubbly:

  • Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.

6. Garnish & Serve:

  • Top with fresh cilantro, sour cream, or sliced jalapeños.
  • Serve warm with Mexican rice, beans, or guacamole.

Notes

  • Homemade Enchilada Sauce:
    • Mix 2 tbsp oil, 2 tbsp flour, 2 tbsp chili powder, 1 cup tomato sauce, 1 cup broth, 1 tsp cumin, ½ tsp garlic powder, and salt to taste. Simmer for 10 minutes.
  • Make ahead: Shredded beef can be stored in the fridge for 3 days or frozen for 3 months.
  • Swap it up: Use rotisserie chicken or black beans for a quicker version.

Find it online: https://recipe.ukfinda.com/shredded-beef-enchiladas.htm