Why You’ll Love This Recipe
Shredded Beef Enchiladas are the perfect combination of tender, flavorful beef and melty cheese, all wrapped in warm tortillas and baked in a delicious enchilada sauce. The beef is slow-cooked to perfection with a blend of chili powder, cumin, and other spices, making it incredibly flavorful. These enchiladas are perfect for a crowd, and the recipe is easy to make ahead of time, allowing the flavors to meld beautifully. Plus, the gooey melted cheese on top makes each bite irresistible.
Ingredients
- 2 ½ pounds chuck roast
- 1 cup beef broth
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 ½ teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 15 oz jar of your favorite red enchilada sauce
- 10 taco-sized flour tortillas
- 2 cups Mexican Blend cheese (or cheese of your choice)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cook the Beef:
- Season the Beef: Rub the chuck roast with chili powder, cumin, salt, onion powder, garlic powder, and black pepper, making sure to coat the meat evenly.
- Slow Cook the Beef: In a slow cooker, add the seasoned chuck roast and beef broth. Cover and cook on low for 7-8 hours or until the beef is tender and easily shreds with a fork.
- Shred the Beef: Once the beef is cooked, remove it from the slow cooker and use two forks to shred the meat into bite-sized pieces. Discard any excess fat and return the shredded beef to the slow cooker with the remaining juices. Stir to combine.
Assemble the Enchiladas:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Tortillas: Lightly warm the flour tortillas in the microwave for 20-30 seconds to make them easier to roll.
- Fill the Tortillas: In a baking dish, spread a small amount of enchilada sauce on the bottom. Then, take each tortilla and spoon a generous amount of shredded beef into the center. Roll up the tortillas tightly and place them seam-side down in the baking dish.
- Top with Sauce and Cheese: Pour the remaining red enchilada sauce over the rolled tortillas, covering them completely. Sprinkle the Mexican blend cheese over the top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Serve:
Remove from the oven and serve the enchiladas immediately. Garnish with optional toppings such as sour cream, chopped cilantro, diced onions, or salsa, if desired.
Servings and Timing
- Servings: 6-8
- Prep time: 10 minutes
- Cook time: 7-8 hours (for slow-cooked beef) + 25 minutes (baking)
- Total time: 7.5-8 hours
Variations
- Spicy Enchiladas: Add diced jalapeños or a few dashes of hot sauce to the beef mixture for extra heat.
- Vegetarian Option: Swap the shredded beef for black beans or roasted vegetables (like zucchini, bell peppers, and sweet potatoes) for a vegetarian version.
- Different Cheese: You can use cheddar, Monterey Jack, or a mix of both for a different flavor profile.
- Use Corn Tortillas: If you prefer, you can use corn tortillas instead of flour tortillas for a more traditional enchilada.
Storage/Reheating
- Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the enchiladas in the microwave or in the oven at 350°F (175°C) for about 15 minutes until they’re warmed through. You can cover them with foil to keep the cheese from over-browning.
FAQs
Can I make the beef ahead of time?
Yes, you can cook the beef ahead of time and store it in the refrigerator for up to 3 days. Simply reheat the beef before assembling the enchiladas.
Can I use a different cut of beef?
Yes, you can use brisket, round roast, or any other cut of beef that can be slow-cooked. However, chuck roast works best for shredding.
Can I freeze these enchiladas?
Yes, you can freeze the enchiladas before or after baking. To freeze before baking, wrap the assembled enchiladas tightly in foil and store in the freezer for up to 2 months. Bake from frozen at 375°F (190°C) for 30-35 minutes, or until heated through.
Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce works perfectly in this recipe, but if you prefer, you can also make your own enchilada sauce for a more personalized touch.
How can I make the beef more flavorful?
You can add extra seasonings like smoked paprika, oregano, or a squeeze of lime juice to the beef mixture for additional flavor depth.
Conclusion
Shredded Beef Enchiladas are the ultimate comfort food, combining tender, seasoned beef with savory enchilada sauce and melted cheese, all wrapped in soft tortillas. This recipe is perfect for making ahead, serving a crowd, or simply enjoying a satisfying dinner. The slow-cooked beef gives these enchiladas unbeatable flavor, and the dish is easily customizable to suit your tastes. Whether you’re serving them for a weeknight meal or a special occasion, these enchiladas are sure to be a hit!
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Shredded Beef Enchiladas
- Total Time: 7.5-8 hours
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Shredded Beef Enchiladas are a hearty, flavorful Mexican-inspired dish made with slow-cooked beef, warm tortillas, rich enchilada sauce, and melted cheese. These comforting enchiladas are perfect for family dinners, special occasions, or feeding a crowd. With tender, seasoned beef and gooey cheese, they’ll quickly become a family favorite.
Ingredients
2 ½ pounds chuck roast
1 cup beef broth
1 tablespoon chili powder
2 teaspoons cumin
1 ½ teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
15 oz jar of your favorite red enchilada sauce
10 taco-sized flour tortillas
2 cups Mexican Blend cheese (or cheese of your choice)
Instructions
Cook the Beef:
-
Season the Beef: Rub the chuck roast with chili powder, cumin, salt, onion powder, garlic powder, and black pepper, making sure to coat the meat evenly.
-
Slow Cook the Beef: Place the seasoned chuck roast in a slow cooker with beef broth. Cover and cook on low for 7-8 hours or until the beef is tender and easily shreds with a fork.
-
Shred the Beef: Remove the beef from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded beef to the slow cooker, mixing it with the remaining juices.
Assemble the Enchiladas:
-
Preheat the Oven: Preheat your oven to 375°F (190°C).
-
Prepare the Tortillas: Warm the flour tortillas in the microwave for 20-30 seconds to make them easier to roll.
-
Fill the Tortillas: Spread a small amount of enchilada sauce on the bottom of a baking dish. Spoon a generous amount of shredded beef into each tortilla and roll them up tightly. Place the rolled tortillas seam-side down in the dish.
-
Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle 2 cups of shredded Mexican blend cheese on top.
-
Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
Remove from the oven and serve the enchiladas immediately. Top with optional garnishes such as sour cream, chopped cilantro, diced onions, or salsa.
Notes
Spicy Enchiladas: Add diced jalapeños or a few dashes of hot sauce to the beef mixture for extra heat.
Vegetarian Option: Substitute shredded beef with black beans or roasted vegetables (like zucchini, bell peppers, and sweet potatoes).
Different Cheese: You can use cheddar, Monterey Jack, or a mix of both for a different flavor profile.
Use Corn Tortillas: If you prefer, use corn tortillas instead of flour tortillas for a more traditional enchilada.
- Prep Time: 10 minutes
- Cook Time: 7-8 hours (for slow-cooked beef) + 25 minutes (baking)
- Category: Main Course
- Method: Slow Cooker, Baking
- Cuisine: Mexican-American
