Description
This Irresistible Shredded Beef Enchiladas recipe is a hearty and comforting Mexican-inspired dinner. Made with slow-cooked chuck roast, enchilada sauce, and melty cheese, it’s the perfect weeknight meal that can be prepped ahead and frozen. Enjoy restaurant-style enchiladas right at home with this easy beef enchilada recipe.
Ingredients
3 pounds chuck roast
1 medium onion, diced
3 cloves garlic, minced
1 cup beef broth
1 can (4 oz) diced green chilies
1 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
2 cups red enchilada sauce
2 cups shredded Mexican blend cheese
10 medium tortillas (corn or flour)
1/4 cup chopped fresh cilantro (optional)
Instructions
1. Place chuck roast in a slow cooker and add onion, garlic, green chilies, cumin, chili powder, beef broth, salt, and pepper.
2. Cover and cook on low for 8 hours or high for 4 hours until the beef is fork-tender.
3. Remove beef and shred using two forks. Return to slow cooker to soak in the juices.
4. Preheat oven to 375°F.
5. Spread a few spoonfuls of enchilada sauce on the bottom of a large baking dish.
6. Fill each tortilla with shredded beef and cheese. Roll and place seam-side down in the dish.
7. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
8. Bake for 20 minutes, until cheese is melted and bubbly.
9. Let cool for 5 minutes before serving. Garnish with cilantro, if using.
Notes
Use flour tortillas if you want a softer bite and easier rolling.
Warming corn tortillas before rolling helps prevent cracks.
Make ahead and freeze unbaked for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Baking, Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 4g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 95mg