#18 Shredded Beef Enchiladas Recipe
Indulge in our #18 Shredded Beef Enchiladas, where tender, slow-cooked beef is enveloped in soft corn tortillas and smothered with a rich, savory red sauce. Topped with melted cheese and a sprinkle of fresh cilantro, each bite delivers a perfect blend of flavors that will transport your taste buds straight to Mexico. Served with a side of zesty rice and refried beans, this dish is a true fiesta on your plate!
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Ingredients
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Enchilada Filling and Sauce
Method
Preparation and Assembly
- 1
Cook the Beef
In a large pot or slow cooker, add the beef chuck roast, chopped onion, minced garlic, diced tomatoes, beef broth, chili powder, cumin, salt, and black pepper. Cook on low for 6-8 hours or until the beef is tender and easily shredded.
- 2
- 3
Prepare the Tortillas
In a skillet, lightly warm the corn tortillas over medium heat until pliable. This will make them easier to roll.
- 4
Assemble the Enchiladas
Preheat the oven to 350°F (175°C). Take a tortilla, add a scoop of the shredded beef mixture, and sprinkle some shredded cheese. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
- 5
Add Sauce and Cheese
Once all enchiladas are in the baking dish, pour any remaining sauce over the top and sprinkle the remaining shredded cheese.
- 6
Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 7
Garnish and Serve
Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro before serving.
