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Shredded Beef Enchiladas

This Shredded Beef Enchilada Recipe is a family favorite, combining tender beef and gooey cheese wrapped in soft tortillas, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs beef chuck roast
  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 can 15 oz tomato sauce
  • 1 cup beef broth
  • 12 corn tortillas
  • 2 cups shredded cheese cheddar or Mexican blend
  • Fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Skillet
  • Mixing bowl
  • 9x13 inch baking dish
  • Aluminum foil
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Sear the beef until browned on all sides.
  3. Add diced onion and minced garlic to the pot. Sauté until softened, about 5 minutes.
  4. Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute to toast the spices.
  5. Return the seared beef to the pot, then add tomato sauce and beef broth.
  6. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the beef is tender.
  7. Remove the beef from the pot and shred it using two forks.
  8. Warm the corn tortillas in a dry skillet for a few seconds on each side.
  9. Spread a portion of the shredded beef in each tortilla and sprinkle with cheese before rolling tightly.
  10. Place the rolled enchiladas seam-side down in a baking dish.
  11. Pour any remaining sauce over the top and sprinkle with more cheese.
  12. Bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.

Notes

Top with fresh cilantro and lime juice before serving.