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Shredded Beef Enchiladas

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A comforting dish with tender shredded beef wrapped in tortillas and topped with a tangy red sauce, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Beef Preparation
  • 2 lbs beef chuck roast Perfect for shredding and absorbing flavors.
  • 1 cup beef broth Adds moisture and depth to the filling.
  • 2 tablespoons chili powder Adjust based on heat preference.
  • 1 teaspoon cumin Imparts a warm, earthy note.
  • 1 can (10 oz) red enchilada sauce Provides spicy and tangy topping.
Enchilada Assembly
  • 8 pieces corn or flour tortillas Soft and pliable for rolling.
  • 1 cup shredded cheese Cheddar or Monterey Jack recommended.
  • to taste sour cream For garnish.
  • to taste fresh cilantro For garnish.

Method
 

Beef Preparation
  1. Place the beef chuck roast in the slow cooker.
  2. Pour in the beef broth and season with chili powder and cumin.
  3. Cover and cook on low for 6-8 hours or high for 4 hours, until the meat is fork-tender.
Shredding
  1. Once the beef is ready, remove it from the cooker and shred it using two forks.
  2. Return it to the slow cooker and mix it with some of the cooking liquid and ½ cup of the red enchilada sauce.
Assembling Enchiladas
  1. If baking, preheat your oven to 375°F (190°C).
  2. Take a tortilla, fill it with a generous portion of the shredded beef, and roll it tightly.
  3. Place the rolled tortillas seam-side down in a greased baking dish.
Baking
  1. Drizzle the remaining enchilada sauce over the top of your rolled tortillas.
  2. Sprinkle the shredded cheese evenly on top.
  3. Cover with aluminum foil and bake for about 15 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Serving
  1. Once done, let the enchiladas cool for a few minutes.
  2. Top with sour cream and fresh cilantro before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 700mgFiber: 3gSugar: 2g

Notes

Store enchiladas in an airtight container in the refrigerator for up to 3 days. For freezing, let them cool completely before wrapping tightly.

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