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
Scale
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.
