Description
Shredded beef enchiladas with tender beef, rich enchilada sauce, and melted cheese. A perfect, comforting Mexican dish for family dinners or gatherings.
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)
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 1/4 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.
Notes
For a spicier version, add chopped jalapeños or extra chili powder to the beef mixture.
Try adding sautéed vegetables like bell peppers or zucchini for additional flavor.
For a slow cooker version, sear the roast first, then cook on low for 8 hours for more tender beef.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Reheat in the oven or microwave as preferred.
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Dish
- Method: Baking, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 50mg
