Shredded Beef Enchilada

These Shredded Beef Enchiladas are a hearty and flavorful Tex-Mex dish that’s sure to satisfy. Tender shredded beef, slow-cooked with a blend of spices, tomatoes, and green chilies, forms the savory filling for these enchiladas. Encased in soft tortillas and smothered in rich red enchilada sauce, each bite is packed with robust flavors and melted cheese. Topped with optional garnishes like sour cream, avocado, and fresh cilantro, these enchiladas are perfect for a comforting family dinner or a festive gathering.

Shredded Beef Enchilada

Ingredients

For Shredded Beef Enchilada Filling:

2 lbs beef chuck roast

1 tsp salt

1/2 tsp black pepper

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

1/2 tsp dried oregano

14 oz diced tomatoes

1 cup beef broth

7 oz diced green chiles

For Enchiladas:

12 tortillas

20 oz red enchilada sauce

2 cups shredded cheese

For Garnish:

sour cream (optional)

diced avocado

diced black olives

diced tomatoes

diced green onions

shredded lettuce

fresh cilantro

Instructions

For Shredded Beef Enchilada Filling:

Combine the salt, pepper, chili powder, cumin, garlic powder, onion powder, paprika, and oregano in a small bowl.

Sprinkle the spice rub mixture all over the beef roast, rubbing it into the roast to coat it well.

Add the diced tomatoes, beef broth, and diced green chilies to the bottom of your slow cooker.

Place the seasoned beef roast over the top.

Cover the slow cooker with the lid, and cook on low for 7 to 8 hours, or until the beef is tender enough to shred.

Remove the roast from the slow cooker, to a plate or cutting board, and shred it with two forks.

For Enchiladas:

Preheat the oven to 350 degrees Fahrenheit.

Spread 1/4 cup of enchilada sauce on the bottom of a 9×13 baking pan.

Take one tortilla, and place it on your work surface. Scoop 3-4 TBS of the shredded beef into the middle of the tortillas.

Sprinkle about 1 TBS of cheese of grated cheese over the meat.

Roll the tortilla up and place the enchilada into the prepared pan, with the seam side down. Repeat with additional filling and tortillas.

Pour the remaining enchilada sauce over the top of the rolled tortillas, spreading it to cover them evenly.

Sprinkle the remaining cheese over the top of the rolled enchiladas.

Cover the pan with foil and baking for 20 minutes, or until the filling is heated through.

Remove the foil, and bake for another 5 minutes to fully melt the cheese.

Serve enchiladas hot with your favorite garnishes.

Notes:

Beef Chuck Roast: Use a well-marbled cut like chuck roast for the filling. Slow cooking ensures tender, flavorful shredded beef.

Spice Blend: The combination of salt, pepper, chili powder, cumin, garlic powder, onion powder, paprika, and oregano creates a robust seasoning for the beef.

Slow Cooker Method: Cooking the beef with diced tomatoes, beef broth, and green chiles in a slow cooker for 7-8 hours on low ensures the meat is tender and infused with flavors.

Assembly of Enchiladas: Use a 9×13 baking pan and start by spreading a layer of enchilada sauce to prevent sticking. Each tortilla is filled with shredded beef and a sprinkle of cheese, rolled tightly, and placed seam-side down in the pan.

Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas and top generously with shredded cheese before baking. This ensures a saucy and cheesy finish.

Baking: Cover the pan with foil to trap moisture and bake at 350°F for 20 minutes until heated through. Remove the foil and bake an additional 5 minutes to melt and slightly brown the cheese.

Garnishes: Customize with sour cream, diced avocado, black olives, tomatoes, green onions, shredded lettuce, and fresh cilantro for added freshness and flavor.

Serving: Serve the enchiladas hot, allowing guests to add their preferred garnishes to enhance flavors and textures.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of meat for the filling?

Yes, you can use other meats like chicken or pork if you prefer. Adjust the cooking time accordingly to ensure the meat is cooked and tender enough to shred.

Can I make the shredded beef filling ahead of time?

Absolutely. You can prepare the shredded beef filling ahead of time and store it in the refrigerator until you’re ready to assemble and bake the enchiladas.

Are corn tortillas an option for this recipe?

Yes, you can use corn tortillas instead of flour tortillas if you prefer.

Keep in mind that corn tortillas may be a bit more delicate, so you might need to warm them slightly before rolling.

Can I freeze the assembled enchiladas?

Yes, you can assemble the enchiladas, cover them well, and freeze them before baking.

When you’re ready to enjoy them, bake them directly from frozen, adding a few extra minutes to the baking time.

Can I adjust the level of spiciness in this recipe?

Absolutely. If you prefer milder enchiladas, you can reduce the amount of chili powder and omit or reduce the amount of diced green chiles.

Likewise, if you prefer spicier enchiladas, you can increase the amounts of these ingredients or add some hot sauce to the filling.

Can I make this recipe in advance?

Yes, you can prepare the shredded beef filling and store it in the refrigerator for a day or two before assembling and baking the enchiladas.

This can be a time-saver for busy days.

Can I make these enchiladas vegetarian?

Absolutely. You can omit the beef and use sautéed vegetables or beans as a filling.

Adjust the spices and flavors accordingly for a delicious vegetarian version.

Can I use store-bought enchilada sauce?

Yes, you can use store-bought enchilada sauce if you’re looking to save time.

However, making the sauce from scratch allows you to adjust the flavors to your liking.

Can I use a different type of cheese for the topping?

Of course. While the recipe suggests shredded cheese, you can experiment with different types like cheddar, Monterey Jack, or a blend.

Choose a cheese that melts well and complements the flavors of the enchiladas.