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Shredded Beef Enchiladas

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Delightful shredded beef enchiladas, infused with spices and topped with zesty enchilada sauce and gooey cheese, perfect for family dinners or gatherings.

  • Author: daniel-kim
  • Prep Time: 30 minutes
  • Cook Time: 480 minutes
  • Total Time: 510 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking, Baking
  • Cuisine: Mexican
  • Diet: None

Ingredients

  • Beef chuck roast (2-3 lbs)
  • Enchilada sauce (2 cups)
  • Flour tortillas (10-12)
  • Shredded cheese (2 cups, cheddar or Mexican blend)
  • Onion (1 large, diced)
  • Garlic (3 cloves, minced)
  • Cumin (1 tsp)
  • Salt and pepper, to taste
  • Optional toppings: sour cream, cilantro, avocado

Instructions

  1. Season the beef chuck roast with salt, pepper, and cumin. In a large skillet over medium-high heat, sear the beef on all sides until golden brown (about 5 minutes per side).
  2. Transfer the seared beef to a slow cooker. Add the diced onion, minced garlic, and one cup of enchilada sauce. Cook on low for 8 hours, or high for 4 hours, until the beef is tender and easily shreds with a fork.
  3. Once cooked, remove the beef and shred it using two forks. Return it to the slow cooker, mix with sauce and onions, and let soak for an additional 30 minutes on low.
  4. Preheat the oven to 350°F (175°C). In a large baking dish, pour about ½ cup of enchilada sauce to coat the bottom. Fill each tortilla with shredded beef, sprinkle with cheese, and roll tightly. Place seam-side down in the baking dish.
  5. Pour the remaining enchilada sauce over the enchiladas and sprinkle remaining cheese on top. Bake uncovered for 20-25 minutes, until bubbly and golden.
  6. Let cool for a few minutes, garnish with sour cream, cilantro, or avocado, and serve hot.

Notes

Leftover enchiladas can be refrigerated for up to 3 days and can be frozen for up to 3 months.

Nutrition

Find it online: https://daytasty.com/shredded-beef-enchiladas/