Shredded Beef Enchiladas
These flavorful shredded beef enchiladas are a comforting Mexican-inspired dish, perfect for satisfying your cravings for bold and hearty flavors. Tender, slow-cooked beef chuck roast is seasoned with a medley of smoky spices and simmered to perfection before being shredded and wrapped in soft flour tortillas. Topped with rich red enchilada sauce and gooey melted Mexican blend cheese, these enchiladas are baked until bubbling and golden. Serve them with a dollop of sour cream and a sprinkle of fresh cilantro for the ultimate finishing touch. Ideal for a family dinner or a festive gathering, this recipe combines traditional techniques with crowd-pleasing ingredients for a meal that’s undeniably irresistible.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 medium Flour tortillas
- 2 cups Red enchilada sauce
- 2 cups Shredded Mexican blend cheese
- 2 tablespoons Fresh cilantro, chopped (optional)
- 0.5 cup Sour cream (optional)
Instructions
Preheat your oven to 325°F (165°C).
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.
Season the beef chuck roast with salt and pepper on all sides. Sear the beef in the hot oil until browned, about 2-3 minutes per side. Remove the beef from the pot and set aside.
In the same pot, add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Stir in the beef broth, tomato paste, ground cumin, chili powder, and paprika, scraping the bottom of the pot to release any browned bits.
Return the seared beef to the pot, ensuring it is partially submerged in the liquid. Cover the pot with a tight-fitting lid and transfer to the preheated oven.
Cook the beef in the oven for 2.5 to 3 hours, or until it is tender and easily shreds with a fork.
Remove the pot from the oven and transfer the beef to a large bowl. Shred the beef using two forks and mix it with a few spoonfuls of the cooking liquid to keep it moist.
Increase the oven temperature to 375°F (190°C).
Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
Lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the shredded beef into the center of the tortilla, then roll it up tightly. Place the rolled tortilla seam-side down into the prepared baking dish. Repeat with the remaining tortillas and beef.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely coated.
Sprinkle the shredded Mexican blend cheese over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool slightly before serving.
Garnish with chopped cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
4713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.6 g | 414% | |
| Saturated Fat | 141.1 g | 706% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 11325 mg | 492% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 29.0 g | ||
| Protein | 243.4 g | 487% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2414 mg | 186% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 3451 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
