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:
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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.
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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.
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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:
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Preheat the Oven: Preheat your oven to 375°F (190°C).
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Prepare the Tortillas: Warm the flour tortillas in the microwave for 20-30 seconds to make them easier to roll.
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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.
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Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle 2 cups of shredded Mexican blend cheese on top.
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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
