Shredded Beef Enchiladas
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
12 enchiladas
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Calories
193 kcal
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Course
Main Course
Shredded Beef Enchiladas
Description
This recipe starts by seasoning and searing top blade steak, then simmering it with onions, garlic, chili powder, cumin, coriander, tomato sauce, and water until very tender. The meat is shredded and combined with fresh cilantro, pickled jalapeños, and shredded Monterey jack and sharp cheddar cheese. Corn tortillas are warmed and filled with the beef mixture, then assembled in a baking dish with reserved sauce and baked.
The enchiladas are suitable for serving with typical Mexican side dishes like Mexican rice, cilantro-lime rice, or corn salad. Additional toppings such as sour cream, avocado, guacamole, or extra cilantro add freshness and creaminess. Adjusting jalapeño quantity controls the spice level.
Practical tips include the option to substitute chicken or ground beef with corresponding cooking adjustments. The beef filling and sauce can be prepared ahead and refrigerated. The assembled enchiladas can be frozen before baking for up to three months, offering convenience for meal prepping.
Ingredients
- 3 cloves garlic minced
- 3 tablespoons chili powder
- 2 teaspoons cumin ground
- 2 teaspoons ground coriander
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1¼ pounds top blade steak trimmed of fat
- 1 tablespoon vegetable oil
- 2 onion finely chopped, yellow
- 15 ounce tomato sauce
- ½ cup water
- 4 ounces Monterey jack cheese shredded, divided
- 4 ounces cheddar cheese shredded, divided, sharp
- ⅓ cup cilantro chopped, fresh
- ¼ cup jalapeño canned pickled chopped
- 12 corn tortilla 6-inch
Instructions
- In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
- Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and sear on both sides, about 6 to 8 minutes total. Remove the meat to a plate.
- Reduce the heat to medium, add the onions and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook for 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.
- Preheat oven to 350 degrees F.
- Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and shred the beef into small pieces. Mix together with the cilantro, jalapenos, and half of the shredded cheeses.
- Spread ¾ cup of the sauce in the bottom of a 9x13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread 1/3 cup of the beef mixture down the center of each tortilla, roll up tightly, and place seam-side down in the baking dish. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.
- Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Top blade steak can be substituted with chuck roast; chicken or ground beef can also be used with adjusted cooking times.
- Reduce jalapeños for milder heat; add corn, black beans, or diced green chiles to extend filling.
- Corn tortillas are traditional but flour tortillas can be used.
- Leftovers store refrigerated for up to 3 days in airtight containers.
- Beef filling and sauce can be made up to 2 days ahead.
- Enchiladas can be frozen assembled before baking; thaw sauce overnight and bake directly from frozen, increasing baking time.
- Serve with Mexican rice, corn salad, chips, and salsa; consider toppings like sour cream or avocado.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12enchiladas
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 783mg | 33% |
| Potassium | 244mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 997IU | 20% |
| Vitamin C | 5mg | 6% |
| Calcium | 205mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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