|

Shredded Beef Enchiladas

This post may contain affiliate links which won’t change your price but will share a commission.

Shredded Beef Enchiladas are a big hit in my house full of men. Perfectly tender beef wrapped in flour tortillas, all topped with an amazing homemade enchilada sauce and shredded Mexican cheese! Yes please.

A large casserole of shredded beef enchiladas.

It’s often a Tex-Mex fiesta in my kitchen. All the tacos, tortilla soup, skillet meals, refried beans, guacamole, and margaritas. Mexican food is one of my favorite things to make, which is why I keep my kitchen stocked with beans, tortillas, cilantro, limes, avocados, and jalapeños AT ALL TIMES.

But here’s the thing about enchiladas. I NEVER order them when we go out, because they are always swimming in cheese sauce. No thank you. I’d rather go light on the cheese and heavy on the filling.

THESE enchiladas?

  • Full of fall-apart beef.
  • With the best homemade enchilada sauce.
  • Topped with Mexican shredded cheese.
  • And worth the time it takes to make them!
A close up on a wooden spoon lifting a beef enchilada out of the casserole dish.

Ingredients needed:

The ingredient list is a bit long, but most are just seasonings and veggies. You can adjust these if so desired.

  • For the beef – You’ll need a beef chuck roast, olive oil for sautéing, seasonings (salt, pepper, garlic powder, onion powder, and red pepper flakes), sliced onion, garlic cloves, tomato paste, and beef broth.
  • For the enchilada sauce – A simple mixture of olive oil, onion, jalapeño, garlic, seasonings (chili powder, cumin, salt, and pepper), flour, tomato paste, chicken broth, and tomato sauce.
  • Tortillas – I used taco-sized flour tortillas for this recipe, but you could use whatever you prefer.
  • Mexican Cheese – You’ll want to add some to each enchilada and then some over the top of the sauce.
Collage of 1) the raw beef and 2) the cooked and shredded beef.
Collage of 1) a tortilla with beef and cheese and 2) a measuring cup of enchilada sauce.
Collage of 1) the enchiladas in the casserole before sauce and cheese and 2) the enchiladas with the sauce and cheese.

How to cook a beef roast:

For all of these options, be sure to brown the roast first. Slice the roast in chunks and sprinkle liberally with seasonings. Heat a skillet (or you can do this in the instant pot if using that method) to medium heat and add olive oil. Then add roast (in batches if necessary) and brown pieces on all sides. Remove the roast from heat, and use one of the methods below to continue cooking. 

** If using chipotle peppers or adobe sauce, add that when you add the tomato paste. I’ve included it here as it was in my original recipe.

  • Instant Pot – After browning, add the tomato paste and beef broth to cover the roast. Pressure cook on high for 55 minutes, and do a natural release for 15 minutes. Remove roast, cool slightly, and shred.
  • Slow Cooker – Once browned, add the roast to a slow cooker. Add the tomato paste, and beef broth to cover the roast. Cook on high for about 5 hours or low for 8-10 hours.. When it falls apart easily, it’s done.
  • Stove Top – After browning the roast, use the same stock pot to make soup. Deglaze the pan as you add the tomato paste and then add beef broth to cover then roast. Cook, with lid on, at medium-high heat for 2 to 3 hours, or until beef falls apart easily.
  • Oven – Once browned, add the roast to a roaster or dutch oven. Add tomato paste and beef broth to cover. Cook, with lid on, on 350 degrees for 2 to 3 hours, or until beef is very tender.

How to make shredded beef enchiladas:

  1. Cook the beef. Choose one of the methods above to cook your beef. You’ll want to do a quick sauté of the onions and garlic after browning the beef.
  2. Make the enchilada sauce. Follow my simple directions to make the most flavorful enchilada sauce that goes so well on so many of my Tex-Mex Recipes.
  3. Assemble casserole. Spread a thin layer of enchilada sauce on the bottom of the casserole dishes. (You’ll need two for this recipe.) Then take one tortilla at a time and spoon some beef down the center, followed by some Mexican Cheese. Wrap them up tightly and arrange in pan, placing them side-by-side as you go. Then add a generous amount of enchilada sauce (about two cups per casserole) to the top. Sprinkle some Mexican Cheese on top of the sauce, and cover with foil to bake. Bake for 30 minutes, and then remove foil and bake another 10 minutes or so.
  4. Serve. Serve these enchiladas over some rice along with some fresh avocado slices.
Side shot of the casserole with a wooden spoon.
Closeup of four enchiladas in the dish.
A white plate with rice and two enchiladas.

Kitchen Tools used for this recipe: (Affiliate Links)

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

A large casserole of shredded beef enchiladas.

Shredded Beef Enchiladas

Shredded Beef Enchiladas are a big hit in my house full of men. Perfectly tender beef wrapped in flour tortillas, all topped with an amazing homemade enchilada sauce and shredded Mexican cheese! Yes please.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: beef enchiladas, homemade enchilada sauce, shredded beef enchiladas
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 14 enchiladas
Calories: 367kcal
Author: Sue Ringsdorf

Ingredients

For the beef:

  • 2 ½ pounds beef chuck roast – cut into chunks
  • 2 Tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon red pepper flakes
  • 3 Tablespoons tomato paste
  • 1 large onion – sliced thin
  • 3 cloves garlic – diced
  • 3 cups beef broth – or enough to cover the meat
  • 8 oz. chipotle peppers in adobe sauce – OPTIONAL (or use adobe sauce)

For the enchilada sauce:

  • 3 Tablespoons olive oil
  • 1 medium onion – diced
  • 1 large jalapeno – diced (with or without seeds)
  • 1 clove garlic – diced
  • 1 Tablespoon chili powder
  • 2 teaspoons cumin
  • kosher salt and freshly ground black pepper – to taste
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons tomato paste
  • 3 cups chicken broth
  • 15 oz. can tomato sauce

Other ingredients:

  • 14 medium flour tortillas
  • 8 oz. Mexican cheese
  • sliced avocados – to serve
  • rice – to serve

Instructions

For the beef:

  • OTHER METHODS TO COOK BEEF BELOW!
  • Slice beef into 2-inch chunks. Season beef on both sides with salt, pepper, garlic powder, onion powder, and red pepper flakes. Rub spices into meat.
  • FOR INSTANT POT (my preferred method): PRESS SAUTE FUNCTION. Add olive oil, and when hot, add 1/2 of the roast beef chunks. Brown on ALL sides (even sides – you have to hold it with utensil) until crusty brown. Remove meat from pot and repeat with remaining meat. You may want to add a little beef broth to deglaze the bottom of pot slightly.
  • Add a bit more olive oil to pot and add onions. After a couple of minutes, add garlic, tomato paste, (chipotle peppers or adobe sauce – OPTIONAL) and beef broth. Stir and add beef back to pan, nestling the beef into the broth. Make sure the meat is almost fully covered with broth. Clear the IP and then PRESS PRESSURE COOK FUNCTION. Make sure the vent is closed and adjust time to 55 minutes. After the cook is complete, let the instant pot do a 15 minute natural release (don't touch it). Then open the vent, and when able, remove lid.
  • Remove the meat from the pot and let cool slightly. Shred with two forks and remove visible fat. Using a slotted spoon, remove as much onion as possible from liquid. Add onions to meat and stir.

For the sauce:

  • Heat a medium-sized saucepan to medium heat. Add olive oil, onion, and jalapeño and cook until soft. Add garlic and stir for another 30 seconds. Add chili powder, cumin, salt and pepper, and stir for one minute, allowing spices to soak in.
  • Add flour and stir for 2-3 minutes. Mixture will appear to be dry. Add chicken broth tomato paste, and tomato sauce, and cook for 15-20 minutes, allowing sauce to thicken. Remove and let cool slightly.
  • Take immersion blender and puree enchilada sauce until smooth.

To assemble enchiladas:

  • ** This recipe makes about 14 enchiladas so you'll need two casserole dishes. I usually freeze about half of them (unbaked).
  • Preheat oven to 350 degrees. Prepare 9×13 casserole dish (plus another dish as you'll have about 14 enchiladas total) by spreading a thin layer of the enchilada sauce all over the bottom.
  • Take one tortilla at a time, spoon beef mixture along middle of tortilla, and then a little bit of Mexican cheese. Roll up and place in casserole dish. Repeat for all tortillas.
  • Pour about 2 to 2½ cups of enchilada sauce on top of tortillas, or enough to liberally coat. Sprinkle top with shredded cheese and cover with foil.
  • Bake enchiladas for 30 minutes (covered), and then remove foil and let the top brown up, approximately 10 minutes.
  • Serve enchiladas over rice, with avocado slices.

Notes

  • How to cook a beef roast:

    For all of these options, be sure to brown the roast first. Slice the roast in chunks and sprinkle liberally with seasonings. Heat a skillet (or you can do this in the instant pot if using that method) to medium heat and add olive oil. Then add roast (in batches if necessary) and brown pieces on all sides. Remove the roast from heat, and use one of the methods below to continue cooking. 
    • Instant Pot – After browning, add the tomato paste and beef broth to cover the roast. Pressure cook on high for 55 minutes, and do a natural release for 15 minutes. Remove roast, cool slightly, and shred.
    • Slow Cooker – Once browned, add the roast to a slow cooker. Add the tomato paste, and beef broth to cover the roast. Cook on high for about 5 hours or low for 8-10 hours.. When it falls apart easily, it’s done.
    • Stove Top – After browning the roast, use the same stock pot to make soup. Deglaze the pan as you add the tomato paste and then add beef broth to cover then roast. Cook, with lid on, at medium-high heat for 2 to 3 hours, or until beef falls apart easily.
    • Oven – Once browned, add the roast to a roaster or dutch oven. Add tomato paste and beef broth to cover. Cook, with lid on, on 350 degrees for 2 to 3 hours, or until beef is very tender.

Nutrition

Calories: 367kcal | Carbohydrates: 21g | Protein: 23g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1151mg | Potassium: 514mg | Fiber: 2g | Sugar: 3g | Vitamin A: 433IU | Vitamin C: 8mg | Calcium: 173mg | Iron: 4mg

9 Comments

  1. Mexican is my favorite cuisine an these this dish was fabulous. I’m the only member of my family that loves Mexican food but we all thoroughly enjoyed this dish. I’ll come back to this one regularly.

    1. Suebee Homemaker says:

      I’m so glad you enjoyed the enchiladas, Dave! Thanks for the feedback!

  2. Can I make this ahead of time and heat it up for dinner?

    1. Suebee Homemaker says:

      Yes, you can make this one even a day in advance, and then bake before dinner time. Enjoy!

  3. I have made this enchalada recipe twice, along with the homemade sauce, and found it to be super easy and it was a big hit! I really appreciate all of the detailed instructions and photos.

    1. Suebee Homemaker says:

      Oh, I’m so happy you enjoyed it! The sauce is the key, and it’s great in my Chicken Tortilla Soup too! 🙂 Thanks for your feedback.

  4. Lori Roskam says:

    Great dish. Family loved it !!

    1. Suebee Homemaker says:

      Hi Lori! I’m so glad your family enjoyed it! 🙂

  5. Mike Ringsdorf says:

    Hey, I get the WHY, but hiding food is my trick! These are awesome! More please.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating