Name: Shredded Beef Enchiladas
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Cuisine: Mexican
Ingredients: 2 pounds beef chuck roast; 1 onion, chopped; 2 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 1 can (4 oz) green chilies; 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon paprika; Salt and pepper, to taste; 12 corn tortillas; 2 cups enchilada sauce (homemade or store-bought); 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; Fresh cilantro, chopped (for garnish)

Jump to Recipe·Print Recipe

These shredded beef enchiladas are a hearty and flavorful meal, combining tender beef, rich enchilada sauce, and a melty cheese topping. It’s the perfect dish for family dinners or gatherings, where everyone can indulge in this comforting Mexican classic.

Shredded Beef Enchiladas

Ingredients

2 pounds beef chuck roast

1 onion, chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes

1 can (4 oz) green chilies

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon paprika

Salt and pepper, to taste

12 corn tortillas

2 cups enchilada sauce (homemade or store-bought)

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Fresh cilantro, chopped (for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C).

In a large pot, sear the beef chuck roast on all sides over medium-high heat until it’s browned.

Add the chopped onion, minced garlic, diced tomatoes, green chilies, cumin, chili powder, paprika, salt, and pepper to the pot. Cover the beef with water, bring it to a boil, then reduce the heat and let it simmer for 2-3 hours, or until the beef is tender and can easily be shredded.

Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and stir to combine with the juices.

In a separate pan, heat the tortillas slightly to make them pliable.

Spread ¼ cup of enchilada sauce on the bottom of a 9x13-inch baking dish.

Roll each tortilla with a generous amount of the shredded beef mixture and place the rolled tortillas seam-side down in the baking dish.

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheddar and Monterey Jack cheese.

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Once out of the oven, garnish with fresh cilantro before serving.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 3 hours 15 minutes

Total Time: 3 hours 35 minutes

Servings: 6 servings

Variations

Add Vegetables: I sometimes add sautéed bell peppers or zucchini to the beef mixture for a bit of extra flavor and texture.

Spicy Kick: If I want an extra spicy kick, I add some chopped jalapeños or a bit of extra chili powder to the beef mix.

Cheese Options: I’ve swapped out the cheeses for other options like pepper jack or even a Mexican blend for a different twist on the flavor.

Slow Cooker Version: To make it even easier, I often use the slow cooker to cook the beef. I’ll sear the roast first, then place everything into the slow cooker to cook on low for 8 hours for even more tender beef.

Storage/Reheating

Storing: I always store leftover enchiladas in an airtight container in the fridge. They keep well for up to 3 days.

Freezing: These enchiladas freeze well too! I wrap them tightly in plastic wrap and foil before freezing. They can be stored in the freezer for up to 3 months.

Reheating: To reheat, I place the enchiladas in the oven at 350°F (175°C) for about 15-20 minutes, until the cheese is melted and bubbly. Alternatively, I can microwave individual portions for a quicker option.

FAQs

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

Yes! While beef chuck roast is ideal for slow cooking, I’ve also used brisket or short ribs with great results. Just ensure the beef is suitable for slow cooking to achieve that tender texture.

Can I make this recipe ahead of time?

Absolutely! I often make the beef mixture the day before and store it in the fridge. The next day, I just assemble the enchiladas, add the sauce and cheese, and bake them.

Is there a vegetarian version of this recipe?

Yes! I’ve swapped the beef for beans, such as black beans or refried beans, and added some sautéed vegetables like mushrooms, zucchini, and bell peppers for a delicious vegetarian option.

Can I use flour tortillas instead of corn tortillas?

While I love using corn tortillas for their authenticity and flavor, you can certainly use flour tortillas. Just keep in mind the texture will be a bit different.

What can I serve with these enchiladas?

I like serving my enchiladas with a side of Mexican rice, guacamole, or a fresh salad with a tangy lime dressing to balance the richness of the dish.

Conclusion

These shredded beef enchiladas are a family favorite in my home. They’re packed with flavor, easy to make, and perfect for any occasion. Whether it’s a weeknight dinner or a gathering with friends, this dish never disappoints. I love how versatile the recipe is, allowing me to adjust it based on what I have on hand or my personal taste. Plus, the leftovers are just as delicious the next day!

Recipe:

Shredded Beef Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 3 hours 35 minutes
Yield: 6 servings
Diet: Gluten Free

Print Recipe

Description

Shredded beef enchiladas with tender beef, rich enchilada sauce, and melted cheese. A perfect, comforting Mexican dish for family dinners or gatherings.

Instructions

Preheat the oven to 350°F (175°C).
In a large pot, sear the beef chuck roast on all sides over medium-high heat until browned.
Add chopped onion, minced garlic, diced tomatoes, green chilies, cumin, chili powder, paprika, salt, and pepper to the pot. Cover the beef with water, bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is tender and easily shredded.
Once the beef is tender, remove it from the pot and shred using two forks. Return the shredded beef to the pot and stir to combine with the juices.
In a separate pan, heat the tortillas slightly to make them pliable.
Spread ¼ cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
Roll each tortilla with a generous amount of shredded beef mixture and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheddar and Monterey Jack cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Once out of the oven, garnish with fresh cilantro before serving.