Description
These Shredded Beef Enchiladas are packed with slow-cooked, braised beef and smothered in enchilada sauce and cheese.
Ingredients
Scale
- 3 pounds boneless beef chuck-eye roast
- Salt and pepper
- 1 Tablespoon vegetable oil
- 3 cups red enchilada sauce
- 2 cups shredded cheddar cheese
- 12 6-inch corn tortillas
- sour cream
- chopped cilantro
- diced avocado
- lime wedges
Instructions
- Sear the Beef: Trim beef into 1 ½-inch pieces, season with salt and pepper, and brown in oil in a heavy-bottomed pot over medium-high heat for 8-10 minutes.
- Braise the Beef: Stir in the enchilada sauce, cover the pot, and bake in a 300°F oven for 2-2 ½ hours until fork-tender.
- Shred the Beef: Strain the beef and sauce, shred the beef using two forks, and reserve the sauce.
- Prepare Filling: Increase oven to 375°F, spoon ⅔ cup reserved sauce into a 13×9-inch pan, and mix ⅓ cup sauce and 1 cup cheese into the shredded beef.
- Assemble: Microwave tortillas for 30-60 seconds until pliable, fill with ⅓ cup beef mixture, roll tightly, and place seam-side down in the pan.
- Bake: Top with remaining sauce and cheese, cover with foil, and bake for 22 minutes.
- Garnish: Serve with sour cream, cilantro, avocado, and lime wedges.
Notes
If served with rice and beans, this recipe can serve 10-12 people. Store leftovers in an airtight container for up to 4 days or freeze for 3 months.
- Prep Time: 25 minutes
- Cook Time: 150 minutes
- Category: Main Dish
- Method: Braising and Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 591 kcal
- Sugar: 8 g
- Sodium: 1081 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 57 g
- Cholesterol: 106 mg
Keywords: shredded beef, enchiladas, Mexican, slow-cooked beef, dinner