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Shredded Beef Enchiladas
5 from 375 votes

Shredded Beef Enchiladas

Shredded Beef Enchiladas combine slow-simmered, spice-seasoned top blade steak shredded and mixed with cheese, cilantro, and pickled jalapeños, wrapped in corn tortillas and baked with tomato sauce. They offer rich, tender beef filling with a balance of savory, spicy, and tangy flavors. The preparation involves slow cooking to tenderize the meat and meld the sauce’s flavor.

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 12 enchiladas
Calories: 193 kcal
Course: Main Course
Cuisine: American, Mexican

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

    Cup of Yum
  1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
  2. 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.
  3. 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.
  4. Preheat oven to 350 degrees F.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 12 enchiladas

Amount Per Serving

Calories 193

% 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.