Shredded Beef Enchiladas: The Ultimate Comfort Food
When it comes to classic comfort food with a flavorful twist, Shredded Beef Enchiladas are hard to beat. These enchiladas combine tender, slow-cooked beef, rich and tangy enchilada sauce, and gooey melted cheese all wrapped in soft tortillas.
Whether you’re hosting a family dinner, meal prepping for the week, or simply indulging in a Mexican-inspired feast, this recipe delivers a meal that’s satisfying, hearty, and packed with bold flavors.
Why You’ll Love This Recipe
- Flavor Explosion: The slow-cooked shredded beef is infused with aromatic spices and savory juices, creating a filling that’s rich, juicy, and full of flavor.
- Versatility: This recipe is easily adaptable to various dietary preferences or ingredient substitutions, making it a flexible option for any home cook.
- Make-Ahead Friendly: You can prepare the beef and even assemble the enchiladas ahead of time, making dinner time quick and stress-free.
- Crowd-Pleaser: Perfect for family meals, potlucks, or gatherings, these enchiladas are guaranteed to be a hit with everyone.
- Balanced Meal: The combination of protein-rich beef, hearty tortillas, and toppings like fresh cilantro or guacamole makes this a balanced, satisfying dish.
Ingredients
For the Shredded Beef:
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 cup beef broth
- 1 tablespoon tomato paste
For the Enchiladas:
- 8 large flour or corn tortillas
- 2 cups red enchilada sauce
- 2 cups shredded Mexican cheese blend
- ¼ cup fresh cilantro, chopped (for garnish)
Optional Toppings:
- Sour cream
- Guacamole
- Sliced jalapeños
- Diced avocado
- Lime wedges
Step-by-Step Instructions
1. Prepare the Shredded Beef
Start by seasoning the beef chuck roast with salt, black pepper, chili powder, cumin, and smoked paprika. Heat a large skillet over medium-high heat and sear the beef on all sides until browned, about 2–3 minutes per side.
Transfer the beef to a slow cooker and add the minced garlic, diced onion, beef broth, and tomato paste. Cover and cook on low for 6–8 hours or until the beef is fork-tender.
Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to absorb the flavorful juices.
2. Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking.
Take a tortilla and place a generous portion of shredded beef in the center. Sprinkle with a small amount of cheese, then roll the tortilla tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and beef.
3. Top with Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered. Sprinkle the top with the remaining shredded cheese.
4. Bake the Enchiladas
Cover the dish with foil and bake for 15 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese is melted and bubbly.
5. Serve and Garnish
Remove the enchiladas from the oven and let them rest for a few minutes. Garnish with fresh cilantro and serve with your choice of toppings like sour cream, guacamole, or lime wedges for an extra burst of flavor.
Variations
- Vegetarian Option: Substitute the shredded beef with black beans, roasted sweet potatoes, or sautéed mushrooms for a hearty vegetarian alternative.
- Spicy Enchiladas: Add diced jalapeños or a dash of hot sauce to the shredded beef for an extra kick.
- Cheesy Delight: Increase the amount of cheese or use a combination of cheeses such as cheddar, Monterey Jack, and queso fresco for a richer flavor.
- Gluten-Free Version: Use corn tortillas instead of flour tortillas to make the dish gluten-free.
How to Serve
Shredded Beef Enchiladas are best enjoyed hot, straight out of the oven. Pair them with classic Mexican sides like Spanish rice, refried beans, or a fresh green salad for a complete meal. A dollop of sour cream, a drizzle of avocado crema, or a sprinkle of cotija cheese can elevate the flavors even more.
For a lighter meal, serve the enchiladas with a side of grilled vegetables or a zesty cucumber salad. Don’t forget to have lime wedges on hand for a tangy finishing touch.
Tips for Perfect Enchiladas
- Prevent Soggy Tortillas: Lightly fry the tortillas in a bit of oil before filling them. This helps them hold their shape and prevents them from getting soggy.
- Layering Sauce: Ensure every tortilla is generously coated with enchilada sauce to avoid dryness.
- Customize the Filling: Feel free to experiment with the filling by adding roasted peppers, corn, or even a layer of refried beans.
- Meal Prep: These enchiladas can be assembled a day in advance and stored in the refrigerator until ready to bake.
Make-Ahead and Storage
Shredded Beef Enchiladas are great for meal prep. Assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. If you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven at 350°F (175°C) until heated through or microwave individual portions.
For longer storage, you can freeze the assembled enchiladas (before baking) for up to 3 months. Thaw them in the refrigerator overnight and bake as directed.
