Shredded Beef Enchiladas
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
8 hrs
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Total Time
8 hrs 20 mins
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Servings
10
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Calories
371 kcal
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Course
Main Course
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Cuisine
Mexican
Shredded Beef Enchiladas
Description
Shredded Beef Enchiladas combine slow-cooked chuck roast with flavorful spices and salsa, creating a robust filling wrapped in soft tortillas. The seasoning blend, including cumin, chili powder, onion, and garlic powders, infuses the beef and sauce with a warm, slightly smoky profile. Once shredded, the beef is tossed with a thickened sauce made by cooking down the broth and spices, which adds a moist, luscious texture to the filling. The enchiladas are assembled with cheese and baked, producing a dish with melted cheese on top and tender, well-seasoned beef inside.
This recipe yields a hearty main course suitable for family dinners or gatherings, with the combination of tender meat and melted cheese making it satisfying and filling. The option to use either flour or warmed corn tortillas allows customization in texture and flavor.
For convenience, the beef and sauce can be cooked in an Instant Pot as an alternative to the slow cooker. The recipe also supports freezing enchiladas before baking to preserve freshness and prevent sogginess by freezing sauce separately. When ready to serve, baking rehydrates tortillas and melts the cheese, maintaining the dish's quality.
Ingredients
- 2 1/2 pounds chuck roast
- salt freshly ground
- black pepper freshly ground
- 2 cups beef broth low-sodium
- 1 cup salsa , your favorite kind, or substitute a can of diced tomatoes with green chiles
- 1 1/2 teaspoons cumin ground
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano dried
- 2 Tablespoons cornstarch mixed together to make a cornstarch slurry, + 2 Tablespoons water
- 10- 12 flour tortillas , or 12-15 corn tortillas (warmed on a dry hot skillet first)
- 1 cup cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
Instructions
- Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker.
- Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.
- Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove roast to a large plate and shred.
- Pour the sauce from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, if needed.
- Preheat oven to 350 degrees F.
- Pour 1/2 cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and shredded cheese. Roll up and place in the pan, seam-side down.
- Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.
- Serve topped with optional garnishes of pico de gallo, sour cream, avocado, chopped cilantro or green onions and a side of Authentic Mexican Rice.
Notes
- You can cook the beef and sauce in an Instant Pot on manual high pressure for 75 minutes with a 10-minute natural release for faster preparation.
- Enchiladas can be frozen unbaked for up to 3 months; thaw overnight before baking or bake from frozen with foil cover to retain moisture.
- Freeze the sauce separately to prevent tortillas from becoming soggy; combine and reheat before pouring over enchiladas for baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 83mg | 28% |
| Sodium | 736mg | 31% |
| Potassium | 557mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 201mg | 20% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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