Shredded Beef Enchiladas

When it comes to comfort food, Beef Enchiladas hold a special place. They’re not just a meal; they’re an experience. Imagine tender, slow-cooked beef wrapped in soft tortillas, smothered in a homemade enchilada sauce, and topped with melted cheese. This dish is a testament to the magic of simple ingredients coming together to create something extraordinary. And the best part? You’ll never look back to canned enchilada sauce once you’ve tried this homemade version.

Why Homemade Beef Enchiladas Are a Must-Try

1. Flavorful and Tender Beef: Slow-cooked to perfection, the beef in these enchiladas is irresistibly tender and packed with flavor.
2. Rich Homemade Sauce: A simple yet delectable sauce made from pantry staples transforms the dish into a culinary delight.
3. Easy and Versatile: Whether you prefer to use a slow cooker or an Instant Pot, this recipe adapts to your cooking style.

Steps to the Perfect Beef Enchiladas

1. Season and Slow Cook: Begin by seasoning your roast with salt and pepper, then slow cook it in a rich mixture of beef broth, salsa, and spices until it’s fall-apart tender.
2. Thicken the Sauce: Once the beef is cooked, thicken the broth with a cornstarch slurry to create your enchilada sauce.
3. Assemble and Bake: Toss the shredded beef in the sauce, roll it up in tortillas with cheese, and bake until bubbly.

Serving Suggestions for a Complete Meal

• Pair your beef enchiladas with authentic Mexican rice and refried beans for a hearty and satisfying meal.
• Add some crunch to your table with chips accompanied by homemade salsa and guacamole.
• Don’t forget a refreshing glass of Horchata to complement the flavors.

Variations to Suit Your Taste

• Tortilla Choice: While traditional enchiladas use corn tortillas, feel free to use flour tortillas if you prefer a softer texture.
• Toppings: Garnish your enchiladas with homemade Pico de Gallo and a dollop of sour cream for an extra burst of flavor.

Make-Ahead and Storage Tips

• Make-Ahead: Assemble the enchiladas ahead of time and refrigerate them until you’re ready to bake.
• Storing Leftovers: Keep any leftovers in the refrigerator and enjoy them within a few days for the best taste.

Shredded Beef Enchiladas

"Enjoy flavorful Shredded Beef Enchiladas—tender beef in homemade sauce, layered with cheese, wrapped in tortillas for a delicious meal!"

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Main Course

Cuisine Mexican

Servings 10

Equipment

• Baking Pan
• Whisk
• Saucepan

Ingredients

  

• 2 Tablespoons Cornstarch + 2 Tablespoons Water mixed together to make a cornstarch slurry
• 2 1/2 pounds Chuck Roast
• 2 teaspoons Chili Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Dried Oregano
• 1 teaspoon Onion Powder
• 1 1/2 teaspoons Ground Cumin
• 1 cup Salsa your favorite kind, or substitute a can of diced tomatoes with green chiles
• 2 cups Low-Sodium Beef Broth
• Salt and Freshly Ground Black Pepper
• 10-12 Flour Tortillas or 12-15 Corn Tortillas warmed on a dry hot skillet first
• 1 cup Shredded Cheddar Cheese
• 1 cup Shredded Monterey Jack Cheese

Instructions

 

• Season the roast with salt and pepper on all sides, then place it in the bottom of your slow cooker.
• Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour the mixture over the roast.
• Cover and cook on LOW for 8 hours or until the beef is tender and shreds easily. Remove the roast to a large plate and shred it.
• Transfer the sauce from the slow cooker into a saucepan over medium heat. Slowly whisk in the cornstarch slurry. Cook for a few minutes until the sauce begins to thicken. Taste and adjust seasoning, adding more salt and pepper or other seasonings if needed.
• Preheat the oven to 350 degrees F.
• Toss the shredded beef with ½ cup of the sauce. Fill each tortilla with a spoonful of shredded beef and shredded cheese, then roll them up and place them in a baking pan seam-side down.
• Pour the desired amount of sauce over the enchiladas and top with the remaining cheese.
• Bake for 30 minutes or until bubbly.

Notes

Utilize the Instant Pot for this recipe by following the instructions to prepare the beef and sauce. Add them to the Instant Pot and cook on Manual/High Pressure for 75 minutes, allowing a 10-minute natural release. Continue with the recipe instructions for assembling and baking the enchiladas.

For freezing, the prepared enchiladas can be stored for up to 3 months before baking. Thaw them overnight in the fridge and then follow the baking instructions. Alternatively, bake them from frozen, covering with aluminum foil for approximately 1 hour and 20 minutes, then uncover and bake for an additional 20-30 minutes until warm and bubbly.

To maintain the texture of tortillas and prevent sogginess, freeze the sauce separately. After assembling the enchiladas without pouring the sauce on top, cover them with aluminum foil. Thaw both the sauce and enchiladas overnight in the fridge. Warm the sauce in a saucepan, thicken it with cornstarch, then pour it over the enchiladas and bake as instructed

Keyword Beef recipe, Enchiladas