Shredded Beef Enchiladas Recipe

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If you’re looking for a comforting meal that feels like a warm hug on a plate, this Shredded Beef Enchiladas Recipe is exactly what you need. Tender, slow-cooked beef soaked in rich, savory sauce wrapped in soft corn tortillas and topped with bubbling cheese—it’s a classic Mexican-inspired dish that hits all the right notes. Whether you’re feeding a crowd or just craving something hearty and flavorful, these enchiladas bring together deep spices, melty cheese, and a perfect balance of textures that keep everyone coming back for more.

Ingredients You’ll Need

Getting started with this Shredded Beef Enchiladas Recipe is a breeze because the ingredient list is straightforward but packs so much flavor. Each item plays an essential role, from the tender chuck roast that creates the hearty filling to the vibrant spices and fresh onions that give the dish its depth and color.

• 2 pounds beef chuck roast: The star protein that becomes tender and shreddable after slow cooking.
• 1 tablespoon olive oil: For searing the beef to lock in flavor and create a rich base.
• 1 onion, chopped: Adds sweetness and body to the sauce when sautéed.
• 2 cloves garlic, minced: Gives a fragrant punch that complements the spices.
• 2 teaspoons ground cumin: Brings an earthy warmth that’s signature to Mexican cooking.
• 1 teaspoon chili powder: Adds a mild but tasty heat to elevate the beef’s flavor.
• 1 teaspoon paprika: Offers smokiness and a beautiful reddish hue to the dish.
• 1/2 teaspoon salt: Enhances all the flavors perfectly without overpowering.
• 1/4 teaspoon black pepper: A subtle kick that rounds out the spices.
• 1 (14-ounce) can diced tomatoes: Creates a juicy, tangy stew for the beef to simmer in.
• 1 cup beef broth: Adds moisture and deepens the savory notes in the sauce.
• 10-12 corn tortillas: The classic choice for filling and rolling enchiladas—soft and slightly sweet.
• 2 cups shredded cheese (cheddar, Monterey Jack, or blend): Melts deliciously on top for gooey richness.
• 1 (10-ounce) can red enchilada sauce: The finishing sauce that ties the flavors together with tang and spice.
• 1/4 cup chopped cilantro (optional): For a fresh herbaceous contrast when serving.

How to Make Shredded Beef Enchiladas Recipe

Step 1: Sear the Chuck Roast

Begin by heating olive oil in a large pot over medium-high heat; this step locks in the beef’s natural juices by creating a flavorful crust. Sear the chuck roast on all sides for about 5 to 7 minutes until you get a beautiful brown color, which adds depth to the final dish.

Step 2: Build the Flavor Base

Remove the beef and set it aside. In the same pot, sauté the chopped onion and minced garlic until the onion turns translucent. This aromatic base is crucial because it infuses the sauce with sweetness and garlic’s unmistakable warmth.

Step 3: Add Spices and Simmer

Sprinkle in the cumin, chili powder, paprika, salt, and pepper. Stir everything together so the spices toast slightly and release their oils. Then add the diced tomatoes and beef broth, bringing vibrant flavor and moisture for the beef to cook tenderly.

Step 4: Slow Cook the Beef

Return the chuck roast to the pot, cover it, and let everything simmer gently for 2 to 3 hours until the beef is so tender it shreds effortlessly. This slow cooking is the heart of the Shredded Beef Enchiladas Recipe, transforming tough cuts into melt-in-your-mouth goodness.

Step 5: Shred and Mix

Take the beef out and shred it with two forks. Return the shredded meat to the pot and stir it well to coat with the rich tomato-spiced sauce—it’s now bursting with flavor and perfectly juicy.

Step 6: Prepare the Tortillas

Warm the corn tortillas in a skillet or microwave to make them pliable and easy to roll without cracking. This little step ensures your enchiladas won’t fall apart once baked.

Step 7: Assemble the Enchiladas

Spread a small amount of the enchilada sauce on the bottom of a baking dish to prevent sticking. Fill each tortilla with a generous scoop of the shredded beef mixture, roll tightly, and place seam-side down in the dish. This method helps keep everything neat and packed with flavor.

Step 8: Top and Bake

Pour the remaining enchilada sauce over the rolled tortillas, making sure every bit is covered. Sprinkle shredded cheese generously on top and bake in the preheated oven at 350°F (175°C) for 20 to 25 minutes, until the cheese melts into a bubbly golden layer.

Step 9: Garnish and Serve

Add fresh chopped cilantro on top if you love that extra pop of herbal brightness, and your Shredded Beef Enchiladas Recipe is ready to delight!

How to Serve Shredded Beef Enchiladas Recipe

Garnishes

Fresh garnishes like chopped cilantro or a dollop of sour cream create vibrant contrasts to the rich, cheesy enchiladas. You can also add slices of avocado or a squeeze of lime to bring a refreshing twist that balances the dish beautifully.

Side Dishes

Pair your enchiladas with classic sides like Mexican rice, refried beans, or a fresh corn salad. These choices add texture and variety to your meal, turning a simple plate of enchiladas into a full fiesta of flavors.

Creative Ways to Present

For a fun twist, serve the enchiladas in individual ramekins or mini cast iron skillets for a personal touch. You can also layer the beef mixture, tortillas, and cheese in a casserole dish for a deconstructed enchilada bake if you’re in a hurry or feeding a crowd.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Shredded Beef Enchiladas Recipe, store them in an airtight container in the refrigerator. They keep well for up to 3 days and the flavors actually deepen, making the next day’s meal just as delicious.

Freezing

To freeze, assemble the enchiladas without baking, then cover tightly with foil and freeze for up to 3 months. When you’re ready, bake them straight from the freezer—just add extra baking time to ensure everything heats through and the cheese melts perfectly.

Reheating

Reheat your enchiladas in the oven at 350°F until warmed through, about 15 to 20 minutes. This keeps the texture and cheese melty. Avoid microwaving if possible, as it can sometimes make the tortillas soggy.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While chuck roast is ideal for shredding because of its marbling and tenderness, brisket or bottom round can work as well. Just adjust cooking time until the meat is fork-tender.

Is it possible to make this recipe in a slow cooker?

Yes, you can! After searing the beef and sautéing the aromatics on the stove, transfer everything to a slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is tender enough to shred.

Can I use flour tortillas instead of corn?

You can, but corn tortillas are traditional and offer the authentic chew and flavor that pairs well with the spicy sauce. Flour tortillas are softer and easier to roll if that’s what you prefer or have on hand.

How spicy is this Shredded Beef Enchiladas Recipe?

This version has a mild to moderate heat level, mainly from chili powder. You can adjust spices to your taste by adding more chili powder or including fresh diced jalapeños if you want more kick.

What cheese works best for enchiladas?

Cheddar and Monterey Jack cheeses melt beautifully and provide the perfect balance of sharpness and creaminess. Feel free to blend them or add a little queso fresco or mozzarella for variation.

Final Thoughts

There’s something truly special about a plate of homemade Shredded Beef Enchiladas Recipe—each bite packed with tender, flavorful beef and plenty of cheesy goodness. It’s a dish that brings people together and makes any day feel like a celebration. I can’t wait for you to try it and share this little piece of comfort food bliss with your loved ones. Happy cooking!

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Shredded Beef Enchiladas Recipe

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4.2 from 53 reviews

• Author: admin
• Total Time: 3 hours 45 minutes
• Yield: 6 servings 1x

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Description

This Shredded Beef Enchiladas recipe features tender, slow-simmered beef chuck roast infused with aromatic spices and simmered in a flavorful sauce. Wrapped in warm corn tortillas, topped generously with red enchilada sauce and melted cheese, then baked to bubbly perfection. A satisfying Mexican-inspired meal perfect for family dinners or gatherings.

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Ingredients

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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)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas later.
2. Sear the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef chuck roast and sear it on all sides until browned, about 5 to 7 minutes to lock in flavors.
3. Sauté Aromatics: Remove beef from pot and set aside. In the same pot, add chopped onion and minced garlic, sautéing for 2 to 3 minutes until the onion becomes translucent and fragrant.
4. Add Spices and Liquids: Stir in cumin, chili powder, paprika, salt, and black pepper to the sautéed onions. Then add diced tomatoes and beef broth to create a flavorful simmering sauce.
5. Simmer Beef: Return the seared beef to the pot. Cover and let it simmer gently over low heat for 2 to 3 hours until the beef is tender and easily shredded with a fork.
6. Shred Beef: Remove the beef from the pot and shred it finely using two forks. Return shredded beef to the pot and mix thoroughly with the sauce.
7. Prepare Tortillas: Heat the corn tortillas in a skillet or microwave just until they are warm and pliable to prevent cracking when rolled.
8. Assemble Enchiladas: Spread a small amount of enchilada sauce evenly in a 9×13-inch baking dish. Fill each tortilla with shredded beef mixture, roll tightly, and place seam side down in the baking dish.
9. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese generously on top.
10. Bake: Bake the assembled enchiladas in the preheated oven for 20 to 25 minutes until the cheese is melted, bubbly, and slightly golden.
11. Garnish and Serve: Remove from oven, garnish with chopped cilantro if desired, and serve warm.

Notes

• For extra flavor, consider adding chopped green chilies or jalapeños to the beef sauce.
• Use warm tortillas to prevent cracking during rolling.
• Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
• Optional toppings include sour cream, sliced avocado, or fresh lime wedges.

• Prep Time: 20 minutes
• Cook Time: 3 hours 25 minutes
• Category: Dinner
• Method: Stovetop and Baking
• Cuisine: Mexican