Description
Melt-in-your-mouth tender shredded beef wrapped in warm tortillas, smothered with rich enchilada sauce and melted cheddar cheese. These irresistible shredded beef enchiladas are cozy, flavorful, and easy to prepare. Great for weeknight dinners, guests, or meal prepping.
Ingredients
3 pounds chuck roast or beef brisket
2 cups red enchilada sauce
10 flour or corn tortillas
2 cups shredded cheddar cheese
1 large onion, diced
4 garlic cloves, minced
1 cup beef broth
1 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons olive oil
Fresh cilantro for garnish (optional)
Instructions
1. Heat olive oil in a skillet or Dutch oven. Sear the beef on all sides until browned.
2. Season the beef with salt, pepper, cumin, and chili powder.
3. Transfer to a slow cooker. Add beef broth, diced onions, and garlic.
4. Cook on low for 8 hours until the beef is fork-tender.
5. Shred the beef and mix with ½ cup enchilada sauce and ½ cup cheese.
6. Warm the tortillas to make them pliable.
7. Fill each tortilla with beef mixture and roll tightly.
8. Place seam-side down in a greased 9×13 baking dish.
9. Pour remaining enchilada sauce over the top.
10. Sprinkle the rest of the cheese evenly over the enchiladas.
11. Bake at 375°F for 20–25 minutes, until bubbly and golden.
12. Garnish with fresh cilantro and serve hot.
Notes
Use flour tortillas for easier rolling, or corn tortillas for a traditional taste.
You can prep the enchiladas a day ahead and refrigerate until ready to bake.
For a spicy kick, add diced jalapeños or hot sauce to the beef filling.
- Prep Time: 20 minutes
- Cook Time: 8 hours 25 minutes
- Category: Dinner
- Method: Slow Cooked, Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 410
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
Keywords: shredded beef enchiladas, Mexican dinner, slow cooker enchiladas