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.
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 it on all sides until browned, about 5 to 7 minutes to lock in flavors.
- 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.
- 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.
- 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.
- 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.
- Prepare Tortillas: Heat the corn tortillas in a skillet or microwave just until they are warm and pliable to prevent cracking when rolled.
- 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.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese generously on top.
- Bake: Bake the assembled enchiladas in the preheated oven for 20 to 25 minutes until the cheese is melted, bubbly, and slightly golden.
- 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
