Description
These Shredded Beef Enchiladas feature tender, slow-cooked chuck roast seasoned with classic southwestern spices, rolled into warm flour tortillas, smothered in rich red enchilada sauce, and topped with melted Mexican blend cheese. Perfectly baked for a comforting, flavorful meal that serves five.
Ingredients
Beef and Seasoning
- 2 1/2 pounds chuck roast
- 1 cup beef broth
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Enchiladas
- 15 oz jar of your favorite red enchilada sauce
- 10 taco-sized flour tortillas
- 2 cups Mexican Blend cheese, shredded
Instructions
- Make Shredded Beef: Add the beef broth and chuck roast to a slow cooker. Sprinkle the chili powder, cumin, salt, onion powder, garlic powder, and black pepper evenly over the meat. Cover and cook on low heat for 6 hours until the beef is tender and easy to shred.
- Shred the Beef: Remove the chuck roast from the slow cooker and shred it thoroughly with two forks, set aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Baking Dish: Pour ½ cup of the enchilada sauce on the bottom of a 9 x 13-inch casserole dish, spreading it evenly to prevent sticking and add flavor.
- Assemble Enchiladas: Lay a tortilla flat and place a portion of shredded beef along the center, then sprinkle with 2 tablespoons of shredded cheese. Roll the tortilla up tightly and place it seam-side down in the prepared casserole dish.
- Repeat: Continue rolling and placing the remaining tortillas with shredded beef and cheese into the dish until all are used.
- Add Sauce and Cheese: Pour the remainder of the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded Mexican blend cheese generously on top.
- Bake: Place the casserole dish in the oven and bake for 20 minutes, or until the sauce is bubbly and the cheese has melted and started to brown slightly.
- Cool and Serve: Remove from the oven and allow the enchiladas to cool for 5 minutes before serving to let the flavors set.
Notes
- For extra heat, add diced jalapeños or hot sauce to the shredded beef before assembling.
- Use corn tortillas for a gluten-free alternative, but warm them first to prevent cracking when rolling.
- Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven for best results.
- You can make the shredded beef a day in advance to save time on the day of serving.
- For a dairy-free option, use a non-dairy cheese substitute or omit the cheese entirely.
- Prep Time: 15 minutes
- Cook Time: 6 hours 20 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
