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