Shredded Beef Enchiladas Recipe
Two corn tortillas stuffed with seasoned shredded beef, topped with chile gravy sauce.
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Ingredients
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Shredded Beef
Enchiladas
Method
Preparing Shredded Beef
- 1
Cook Onions
In a large skillet, heat vegetable oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- 2
Add Garlic
Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- 3
Combine Ingredients in Slow Cooker
In a slow cooker, place the beef chuck roast and season with cumin, chili powder, salt, and black pepper. Pour the sautéed onions and garlic over the beef. Add beef broth.
- 4
Slow Cook Beef
Cover and cook on low for 8 hours or until the beef is tender and easily shredded with a fork.
- 5
Shred Beef
Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix well with the juices.
Assembling Enchiladas
- 6
Preheat Oven
Preheat the oven to 350°F (175°C).
- 7
Warm Tortillas
In a frying pan, lightly warm corn tortillas until pliable, about 30 seconds per side.
- 8
Fill and Roll Tortillas
Spoon a generous amount of shredded beef onto each tortilla. Sprinkle with shredded cheese, then roll up tightly.
- 9
Arrange Enchiladas
Place the rolled enchiladas seam-side down in a greased baking dish. Repeat until all tortillas are filled.
- 10
Add Sauce and Cheese
Pour chili gravy sauce over the top of the enchiladas, ensuring they are well covered. Sprinkle remaining cheese on top.
- 11
Bake Enchiladas
Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
- 12
Garnish and Serve
Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.