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:
- Heat olive oil in a large pot over medium-high heat.
- Season beef with salt, pepper, cumin, paprika, oregano, and chili powder.
- Sear the beef on all sides until browned (about 3 minutes per side).
- Add onion, garlic, beef broth, tomato sauce, and lime juice to the pot.
- Cover and simmer on low heat for 3-4 hours (or 8 hours in a slow cooker) until the beef is fall-apart tender.
- 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:
- Warm the tortillas in a pan or microwave to make them pliable.
- Spread 2 tbsp of enchilada sauce on each tortilla.
- Add shredded beef (about ¼ cup per tortilla) and roll up tightly.
- Place seam-side down in the baking dish.
4. Top with Sauce & Cheese:
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- 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.