Description
These Shredded Beef Enchiladas feature tender, slow-simmered beef chuck roast seasoned with classic Mexican spices, wrapped in warm corn tortillas, smothered with rich red enchilada sauce, and topped with melted cheese for a comforting and flavorful meal perfect for any occasion.
Ingredients
Scale
Beef and Seasoning
- 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
Assembly
- 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 the oven to 350°F (175°C) to prepare for baking the enchiladas later.
- Sear the Beef: In a large pot, heat olive oil over medium-high heat. Add the beef chuck roast and sear on all sides until browned, about 5-7 minutes, to lock in flavor.
- Sauté Aromatics: Remove the beef and set aside. In the same pot, add chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent and fragrant.
- Add Spices and Liquids: Stir in ground cumin, chili powder, paprika, salt, and black pepper with the onions. Add the diced tomatoes and beef broth, mixing to combine flavors.
- Simmer the Beef: Return the beef to the pot, cover, and allow it to simmer gently for 2-3 hours until the beef is tender and easily shredded.
- Shred the Beef: Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot with the cooking sauce and stir well to coat all pieces.
- Prepare Tortillas: Warm the corn tortillas in a skillet or microwave until pliable, making them easier to roll without cracking.
- Assemble Enchiladas: Spread a small amount of enchilada sauce in a 9×13-inch baking dish. Fill each tortilla with shredded beef and a spoonful of sauce, then 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 the shredded cheese over the top for a bubbly, melted finish.
- Bake: Bake in the preheated oven for 20-25 minutes or until the cheese has melted and is bubbly, indicating the enchiladas are heated through and ready.
- Garnish and Serve: Optionally, garnish with chopped cilantro to add freshness and extra flavor. Serve warm and enjoy!
Notes
- Use corn tortillas for an authentic flavor and texture, but flour tortillas can be substituted if preferred.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the beef mixture.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for up to 1 month.
- To make the recipe quicker, use a pressure cooker or Instant Pot to cook the beef.
- Cheese variations like queso fresco or Oaxaca cheese can be used for different flavor profiles.
