If you are craving a comforting meal that bursts with rich, savory flavors, this Shredded Beef Enchiladas Recipe is going to become your new favorite. Picture tender, slow-cooked beef infused with aromatic spices, wrapped in soft corn tortillas, drenched in vibrant red enchilada sauce, and topped with gooey melted cheese. Every bite offers a perfect balance of textures and colors that will make your taste buds dance with joy. Whether for a family dinner or a festive gathering, these enchiladas bring warmth and satisfaction in every serving.
Ingredients You’ll Need
Each ingredient in this Shredded Beef Enchiladas Recipe plays an important role, creating layers of flavor and texture that make the dish truly unforgettable. The combination of aromatics, spices, and fresh elements contributes to a mouthwatering experience.
- 2 pounds beef chuck roast: This cut becomes wonderfully tender and juicy when slow-cooked, perfect for shredding.
- 1 tablespoon olive oil: Adds a subtle richness and helps sear the beef to lock in flavor.
- 1 onion, chopped: Provides sweetness and depth when sautéed with garlic.
- 2 cloves garlic, minced: Infuses the meat and sauce with a fragrant punch.
- 2 teaspoons ground cumin: Brings an earthy warmth that enhances the overall savory profile.
- 1 teaspoon chili powder: Adds a gentle heat and classic Mexican flair.
- 1 teaspoon paprika: Contributes a smoky, vibrant color and subtle sweetness.
- 1/2 teaspoon salt: Essential for bringing out all the flavors.
- 1/4 teaspoon black pepper: Lends a mild bite and balances the spices.
- 1 (14-ounce) can diced tomatoes: Introduces acidity and freshness to the sauce base.
- 1 cup beef broth: Keeps the beef moist during cooking and enriches the sauce.
- 10-12 corn tortillas: These hold the filling beautifully and add a slightly sweet, chewy contrast.
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend): Creates a luscious, melty topping everyone loves.
- 1 (10-ounce) can red enchilada sauce: The saucy heart of the dish, tying all components together.
- 1/4 cup chopped cilantro (optional): Adds a burst of fresh, herbal brightness at the end.
How to Make Shredded Beef Enchiladas Recipe
Step 1: Sear the Beef
Start by heating olive oil in a large pot over medium-high heat. Carefully brown the beef chuck roast on all sides for about 5 to 7 minutes. This searing step is crucial—it seals in the juices and builds a rich, caramelized flavor as the foundation of your dish.
Step 2: Cook Aromatics and Spices
Once the beef is browned, set it aside and sauté the chopped onion and minced garlic in the same pot. Cook until the onion turns translucent, about 2 to 3 minutes. Then sprinkle in cumin, chili powder, paprika, salt, and pepper. Stir everything together to awaken those spices and create a fragrant base that will marry beautifully with the beef.
Step 3: Simmer the Beef
Add the diced tomatoes and beef broth into the pot, then return the beef to this flavorful mixture. Cover and let it simmer low and slow for 2 to 3 hours. During this time, the beef gradually softens until it is tender enough to shred easily—a sign of perfectly cooked meat ready for your enchiladas.
Step 4: Shred the Beef and Prepare Sauce
Remove the cooked beef from the pot and shred it with two forks. Return the shredded meat back into the pot with the sauce, mixing thoroughly so every strand soaks up that delicious, spiced tomato broth. This step ensures every bite bursts with hearty, saucy goodness.
Step 5: Warm and Fill Tortillas
Gently heat your corn tortillas in a skillet or microwave until soft and pliable. This prevents cracking when you roll them later. Spread a little enchilada sauce on the bottom of your baking dish, then fill each tortilla with a generous spoonful of the shredded beef mixture, roll tightly, and place seam-side down in the dish.
Step 6: Assemble and Bake
Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle shredded cheese generously on top. Bake everything at 350°F (175°C) for 20 to 25 minutes, until the cheese is melted, bubbly, and lightly golden, crowning your enchiladas with irresistible appeal.
How to Serve Shredded Beef Enchiladas Recipe
Garnishes
For a final flourish, sprinkle fresh chopped cilantro over the enchiladas. This herb adds a burst of color and a fresh, slightly citrusy note that perfectly balances the rich, cheesy, beefy flavors.
Side Dishes
Serve your enchiladas alongside a simple Mexican rice or refried beans to round out the meal. A crisp green salad or some sliced avocado can add refreshing texture contrasts that keep every bite exciting and well balanced.
Creative Ways to Present
If you want to impress guests, serve individual enchiladas on a plate garnished with crema or a dollop of sour cream, some sliced jalapeños for heat, and a wedge of lime. You can also layer them like a casserole for a family-style presentation that invites everyone to dig in and share.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, allow any leftover enchiladas to cool completely before transferring them to an airtight container. Stored this way, they will stay fresh in the refrigerator for up to 3 days, making for an easy second meal that tastes just as comforting.
Freezing
This Shredded Beef Enchiladas Recipe also freezes wonderfully. Place the fully assembled and uncooked enchiladas into a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bake as usual for a homemade dinner ready whenever you need it.
Reheating
To reheat, cover the enchiladas with foil and bake at 350°F (175°C) for 15 to 20 minutes until warmed through. This keeps the beef moist and cheese perfectly melted without drying out the dish.
FAQs
Can I use a slow cooker for the beef?
Absolutely! Browning the beef before placing it in a slow cooker with the onions, spices, tomatoes, and broth will yield wonderfully tender shredded beef over 6 to 8 hours on low heat.
What cheese works best for shredded beef enchiladas?
Cheddar and Monterey Jack are classic choices, but feel free to use a Mexican cheese blend or even queso fresco for a different flavor profile. The key is a cheese that melts smoothly and complements the bold sauce.
Can I substitute flour tortillas instead of corn?
You can, though corn tortillas provide the traditional flavor and texture. If using flour tortillas, slightly reduce the baking time as they tend to brown faster.
Is it possible to make this recipe spicier?
Definitely! Add jalapeños or a pinch of cayenne pepper to the sauce, or serve with spicy salsa and hot sauce on the side for extra kick without overpowering the dish.
How do I prevent tortillas from tearing when rolling?
Warming the tortillas until soft and pliable is the trick. Wrap them in a damp paper towel and microwave for 30 seconds or warm briefly in a dry skillet before filling.
Final Thoughts
Getting cozy with this Shredded Beef Enchiladas Recipe is like wrapping yourself in a big warm hug of flavor. It’s approachable, satisfying, and utterly delicious—perfect for those moments when you want a dish that tastes like love on a plate. Be sure to try this recipe soon and watch how quickly it becomes a beloved staple in your kitchen!
Print
Shredded Beef Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 25 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
These Shredded Beef Enchiladas are a hearty, flavorful Mexican-inspired dish featuring tender slow-simmered beef chuck roast wrapped in soft corn tortillas, smothered with rich red enchilada sauce and melted cheese. Perfect for a comforting family dinner, they balance spices like cumin and chili powder with savory tomatoes and beef broth, then baked until bubbly and golden.
Ingredients
Beef and Sauce
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14-ounce) can diced tomatoes
- 1 cup beef broth
Enchiladas
- 10–12 corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 (10-ounce) can red enchilada sauce
- 1/4 cup chopped cilantro (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas later.
- Sear the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef chuck roast and sear on all sides until nicely browned, about 5-7 minutes, to develop flavor.
- Sauté Aromatics: Remove the beef and set aside. In the same pot, add chopped onions and minced garlic, sautéing for 2-3 minutes until the onions are translucent and fragrant.
- Add Spices and Liquids: Stir in ground cumin, chili powder, paprika, salt, and black pepper to the sautéed onions. Add the diced tomatoes and beef broth to create a flavorful sauce base.
- Simmer Beef: Return the seared beef to the pot, cover with a lid, and simmer gently for 2-3 hours or until the beef is tender and shreds easily with a fork.
- Shred Beef: Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot with the sauce and stir to combine thoroughly.
- Warm Tortillas: Heat the corn tortillas in a skillet or microwave briefly to make them soft and pliable for rolling.
- Assemble Enchiladas: Spread a small amount of enchilada sauce in a 9×13-inch baking dish. Spoon shredded beef and some sauce into each tortilla, roll tightly, and place seam-side down in the dish.
- Add Sauce and Cheese: Pour the remaining red enchilada sauce evenly over the tortillas and sprinkle with shredded cheese to cover.
- Bake: Bake in the preheated oven for 20-25 minutes until the cheese melts fully and becomes bubbly and golden around the edges.
- Garnish and Serve: Remove from oven, garnish with chopped cilantro if desired, and serve hot for a delicious, comforting meal.
Notes
- For extra spice, add a pinch of cayenne pepper or chopped jalapeño when sautéing the onions.
- You can substitute beef chuck roast with brisket or short ribs for different textures.
- If you prefer flour tortillas, they can be used instead of corn tortillas, but corn is traditional and adds flavor.
- Leftovers keep well refrigerated up to 3 days and reheat beautifully in the oven or microwave.
- To make it gluten-free, confirm that the enchilada sauce and tortillas do not contain any gluten ingredients.
