Shredded Beef Enchiladas are a hearty, flavorful Mexican-inspired dish featuring tender, slow-cooked beef wrapped in soft tortillas, smothered in a rich enchilada sauce, and topped with melted cheese. These enchiladas are comforting, delicious, and perfect for family dinners or meal prep!
Why You’ll Love This Recipe
- Tender, Flavorful Beef: Slow-cooked and fall-apart tender.
- Rich, Savory Sauce: Smothered in a bold red enchilada sauce.
- Cheesy and Satisfying: Melted cheese adds the perfect finishing touch.
- Great for Meal Prep: Make ahead and reheat easily.
- Customizable: Use different proteins, toppings, or sauces.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shredded Beef:
- Beef chuck roast or brisket
- Onion (diced)
- Garlic (minced)
- Beef broth
- Tomato paste
- Cumin
- Chili powder
- Oregano
- Salt and pepper
For the Enchiladas:
- Corn or flour tortillas
- Red enchilada sauce (homemade or store-bought)
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Fresh cilantro (for garnish)
Optional Toppings:
- Sour cream
- Avocado slices
- Jalapeños
- Green onions
Directions
Step 1: Cook the Shredded Beef
- Slow Cook the Beef:
- Place beef in a slow cooker with onion, garlic, broth, tomato paste, and seasonings.
- Cook on low for 6-8 hours or high for 4 hours, until tender.
- Shred the Beef:
- Remove from the slow cooker and shred with two forks.
- Mix back into the sauce for extra flavor.
Step 2: Assemble the Enchiladas
- Preheat the Oven:
- Set to 375°F (190°C).
- Warm the Tortillas:
- Lightly warm tortillas to make them pliable.
- Fill and Roll:
- Spread a little enchilada sauce on each tortilla.
- Add shredded beef and a sprinkle of cheese.
- Roll up tightly and place seam-side down in a baking dish.
- Top with Sauce and Cheese:
- Pour remaining enchilada sauce over the rolled tortillas.
- Sprinkle generously with cheese.
Step 3: Bake
- Bake for 20-25 Minutes:
- Until the cheese is melted and bubbly.
Step 4: Serve
- Garnish with cilantro, sour cream, or avocado. Enjoy warm!
Servings and Timing
- Servings: 6-8 enchiladas
- Prep Time: 15 minutes
- Cooking Time: 6-8 hours (slow cooker) or 4 hours (oven method)
- Baking Time: 20-25 minutes
- Total Time: 7 hours (including slow cooking)
Variations
- Spicy Version: Add chipotle peppers or hot sauce to the beef.
- Green Chile Enchiladas: Use green enchilada sauce instead of red.
- Cheesy Enchiladas: Add extra cheese inside and on top.
- Instant Pot Method: Pressure cook for 60 minutes on high, then natural release.
- Gluten-Free: Use gluten-free tortillas and enchilada sauce.
Storage/Reheating
- Storage: Keep in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in the oven at 350°F (175°C) for 10-15 minutes or microwave for 1-2 minutes.
- Freezing: Freeze assembled (unbaked) enchiladas for up to 3 months. Bake from frozen, adding extra time.
FAQs
Can I use leftover beef?
Yes! Leftover pot roast or brisket works great.
What’s the best tortilla for enchiladas?
Corn tortillas for authenticity; flour tortillas for a softer texture.
Can I make this dish ahead of time?
Yes! Assemble the enchiladas and refrigerate for up to 24 hours before baking.
How do I prevent soggy enchiladas?
Lightly fry corn tortillas before filling or avoid over-saturating with sauce.
Can I use store-bought enchilada sauce?
Absolutely! Just choose a high-quality, flavorful brand.
What cheese melts best for enchiladas?
Monterey Jack, cheddar, or a Mexican cheese blend work best.
Can I make this in a skillet?
Yes! Layer tortillas, beef, sauce, and cheese in a skillet and bake.
What sides go well with enchiladas?
Mexican rice, refried beans, guacamole, or a fresh salad.
Can I use chicken instead of beef?
Yes! Shredded chicken makes a great alternative.
How do I make the beef in the oven instead of a slow cooker?
Cover and roast at 300°F (150°C) for 3-4 hours, until tender.
Conclusion
Shredded Beef Enchiladas are a flavorful, satisfying dish that’s perfect for a comforting dinner. Whether slow-cooked, baked, or made in an Instant Pot, the tender beef, bold sauce, and cheesy topping make this a go-to meal. Try it today and enjoy a delicious homemade enchilada night!
PrintShredded Beef Enchiladas
These homemade shredded beef enchiladas are made with slow-cooked, juicy beef, wrapped in soft tortillas, covered in a bold red enchilada sauce, and topped with melted cheese. Perfect for a family dinner or meal prep!
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 25 minutes
- Total Time: 4.5 hours
- Yield: Serves 4-6 1x
- Category: Main Course
- Method: Slow Cooking, Baking
- Cuisine: Mexican
Ingredients
For the Shredded Beef:
- 2 lbs chuck roast (or brisket)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup tomato sauce
- 2 tbsp lime juice
For the Enchiladas:
- 10 small corn tortillas (or flour tortillas, if preferred)
- 2 cups red enchilada sauce (store-bought or homemade—see notes below)
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
1. Slow Cook the Beef:
- Heat olive oil in a large pot over medium-high heat.
- Season beef with salt, pepper, cumin, paprika, oregano, and chili powder.
- Sear the beef on all sides until browned (about 3 minutes per side).
- Add onion, garlic, beef broth, tomato sauce, and lime juice to the pot.
- Cover and simmer on low heat for 3-4 hours (or 8 hours in a slow cooker) until the beef is fall-apart tender.
- Shred the beef using two forks, then mix it back into the sauce.
2. Preheat Oven & Prepare Enchiladas:
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
3. Assemble the Enchiladas:
- Warm the tortillas in a pan or microwave to make them pliable.
- Spread 2 tbsp of enchilada sauce on each tortilla.
- Add shredded beef (about ¼ cup per tortilla) and roll up tightly.
- Place seam-side down in the baking dish.
4. Top with Sauce & Cheese:
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle with shredded cheese.
5. Bake Until Bubbly:
- Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.
6. Garnish & Serve:
- Top with fresh cilantro, sour cream, or sliced jalapeños.
- Serve warm with Mexican rice, beans, or guacamole.
Notes
- Homemade Enchilada Sauce:
- Mix 2 tbsp oil, 2 tbsp flour, 2 tbsp chili powder, 1 cup tomato sauce, 1 cup broth, 1 tsp cumin, ½ tsp garlic powder, and salt to taste. Simmer for 10 minutes.
- Make ahead: Shredded beef can be stored in the fridge for 3 days or frozen for 3 months.
- Swap it up: Use rotisserie chicken or black beans for a quicker version.