Shredded Beef Enchiladas

Description of this recipe

These Shredded Beef Enchiladas are a comforting and satisfying Mexican-inspired dish. Tender, slow-cooked shredded beef, seasoned with a rich blend of spices, is rolled into soft corn tortillas, smothered in a flavorful enchilada sauce, and generously topped with melted cheese. Perfect for a weeknight dinner or a crowd-pleasing gathering, these enchiladas are a guaranteed hit.

Why you will love this recipe

Ultimate Comfort Food: These enchiladas are warm, cheesy, and packed with flavor, making them the perfect comfort food any time of the year.
Easy to Customize: You can easily adjust the spice level, cheese blend, and toppings to suit your personal preferences.
Make-Ahead Friendly: The beef can be cooked in advance, and the enchiladas can be assembled and refrigerated until you’re ready to bake them.
Great for Leftovers: Leftover enchiladas are delicious reheated or even enjoyed cold!
Crowd-Pleasing: This recipe is easy to scale up or down to feed a small family or a large group.

Introduction

Enchiladas are a classic dish that can be found in various forms throughout Mexican cuisine. The beauty of enchiladas lies in their versatility. They can be filled with everything from cheese and beans to chicken, pork, or, as in this case, tender shredded beef.

This recipe focuses on creating the most flavorful and tender shredded beef as the star of the enchilada. The slow-cooking process allows the beef chuck roast to break down, becoming incredibly succulent and infused with the aromatic spices. The result is a filling that is rich, savory, and perfectly complements the other components of the dish.

We’ll start by searing the beef to develop a deep, rich flavor. Then, we’ll slowly simmer it with onions, garlic, tomatoes, beef broth, and a medley of spices until it’s fall-apart tender. Once shredded, the beef is combined with the flavorful cooking liquid, ensuring that every bite is bursting with flavor.

The enchiladas are assembled by filling warm corn tortillas with the shredded beef, rolling them up, and placing them in a baking dish. A generous coating of red enchilada sauce and a blanket of shredded cheese complete the dish before it’s baked to golden, bubbly perfection.

Ingredients:

2 pounds beef chuck roast: This cut of beef is ideal for slow-cooking as it becomes incredibly tender and flavorful.
1 tablespoon olive oil: Used for searing the beef and sautéing the vegetables. You can substitute with vegetable oil or another neutral oil.
1 onion, chopped: Adds sweetness and depth of flavor to the sauce.
2 cloves garlic, minced: Provides a pungent aroma and savory flavor.
2 teaspoons ground cumin: A warm and earthy spice that is essential in Mexican cuisine.
1 teaspoon chili powder: Adds a mild heat and complex flavor to the beef.
1 teaspoon paprika: Contributes a vibrant color and a subtle smoky flavor.
1/2 teaspoon salt: Enhances the flavors of all the ingredients.
1/4 teaspoon black pepper: Adds a touch of spice and balances the other flavors.
1 (14-ounce) can diced tomatoes: Provides acidity and moisture to the sauce.
1 cup beef broth: Adds richness and depth of flavor to the sauce. Use low-sodium broth to control the salt level.
10–12 corn tortillas: The traditional choice for enchiladas. You can use white or yellow corn tortillas.
2 cups shredded cheese (cheddar, Monterey Jack, or a blend): Adds a creamy and melty topping to the enchiladas. Feel free to experiment with different cheese blends.
1 (10-ounce) can red enchilada sauce: Provides the classic enchilada flavor. Choose your preferred spice level, from mild to hot.
1/4 cup chopped cilantro (optional): Adds a fresh and vibrant garnish.

Preparation:

Step 1: Preheat the oven to 350°F (175°C). This will ensure that the enchiladas bake evenly and the cheese melts beautifully.

Step 2: In a large pot or Dutch oven, heat olive oil over medium-high heat. The pot should be large enough to comfortably hold the beef and the other ingredients. Using medium-high heat allows the beef to sear properly.

Step 3: Add the beef chuck roast and sear on all sides until browned, about 5-7 minutes. Searing the beef develops a rich, crusty exterior that adds depth of flavor to the dish. Make sure to brown all sides of the roast.

Step 4: Remove the beef from the pot and set aside. You can place it on a plate while you prepare the vegetables.

Step 5: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent. Sautéing the onions and garlic releases their flavors and creates a fragrant base for the sauce.

Step 6: Add cumin, chili powder, paprika, salt, and pepper to the onions and stir to combine. Cooking the spices with the onions and garlic blooms their flavors, intensifying their aroma and taste.

Step 7: Add diced tomatoes and beef broth. The diced tomatoes provide acidity and moisture, while the beef broth adds richness and depth of flavor.

Step 8: Return the beef to the pot, cover, and simmer for 2-3 hours until the beef is tender and shreds easily. The long, slow cooking process is essential for tenderizing the beef chuck roast. Check the beef periodically and add more broth if needed to prevent it from drying out. The beef is ready when it can be easily shredded with two forks.

Step 9: Remove the beef from the pot and shred it using two forks. Shred the beef into small, bite-sized pieces.

Step 10: Return the shredded beef to the pot with the sauce and mix well. This allows the beef to absorb the flavorful sauce, ensuring that every bite is delicious.

Step 11: Heat corn tortillas in a skillet or microwave to make them more pliable. Heating the tortillas prevents them from cracking when you roll them. You can heat them in a dry skillet over medium heat for a few seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds.

Step 12: Spread a small amount of enchilada sauce in a 9×13-inch baking dish. This prevents the enchiladas from sticking to the bottom of the dish and adds flavor.

Step 13: Fill each tortilla with shredded beef and sauce, then roll them up tightly and place in the baking dish seam-side down. This ensures that the enchiladas hold their shape during baking.

Step 14: Pour remaining enchilada sauce over the rolled tortillas and top with shredded cheese. Be generous with the enchilada sauce and cheese to create a rich and flavorful topping.

Step 15: Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly. The enchiladas are ready when the cheese is golden brown and the sauce is bubbling.

Step 16: Garnish with chopped cilantro, if desired, and serve immediately. The fresh cilantro adds a bright and flavorful finishing touch.

COOKING Rating:

Ease: Medium. The slow-cooking process requires some time, but the steps are straightforward.
Flavor: Rich and savory. The combination of slow-cooked beef, aromatic spices, and enchilada sauce creates a complex and satisfying flavor profile.
Customization: Highly customizable. You can adjust the spice level, cheese blend, and toppings to suit your personal preferences.

Serving Suggestions:

Serve with a side of Mexican rice and refried beans for a complete and satisfying meal.
Top with sour cream, guacamole, or pico de gallo for added flavor and texture.
Serve with a side salad for a lighter option.
Garnish with chopped green onions or sliced avocado.

Tips:

For extra flavor, add a can of chopped green chiles to the beef mixture.
If you don’t have beef broth, you can use water or chicken broth.
To make the enchiladas ahead of time, assemble them and refrigerate them for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold.
If you want to make individual enchiladas, use smaller tortillas and baking dishes.
To prevent the tortillas from tearing, don’t overfill them.
Use a good quality enchilada sauce for the best flavor.
To add some heat, use a spicy enchilada sauce or add some diced jalapeños to the beef mixture.

Prep Time:

20 minutes

Cook Time:

2-3 hours

Total Time:

2 hours 20 minutes – 3 hours 20 minutes

Nutritional Information: (Approximate, per enchilada)

Calories: 450-550
Protein: 30-40g
Sodium: 800-1000mg (depending on the enchilada sauce and broth used)

Conclusion

These Shredded Beef Enchiladas are a fantastic way to enjoy the rich and comforting flavors of Mexican cuisine. The tender, slow-cooked beef filling, combined with the tangy enchilada sauce and melty cheese, creates a truly satisfying dish that is perfect for any occasion. Whether you’re looking for a weeknight dinner or a crowd-pleasing party dish, these enchiladas are sure to be a hit. Enjoy!

Q&A

Q1: Can I use a different cut of beef for this recipe?

A1: While beef chuck roast is ideal due to its marbling and ability to become incredibly tender when slow-cooked, you can substitute it with other cuts. Brisket or even a tougher cut like beef round can work, but you may need to increase the cooking time significantly to achieve the desired tenderness. Ensure the beef is cooked until it shreds easily with two forks, regardless of the cut used.

Q2: Can I make this recipe vegetarian?

A2: Absolutely! To make this recipe vegetarian, you can substitute the beef with a combination of vegetables, such as black beans, corn, bell peppers, and zucchini. Sauté the vegetables with the same spices as the beef, and add a can of diced tomatoes and some vegetable broth to create a flavorful filling. You can also add crumbled tofu or vegetarian crumbles for extra protein.

Q3: What’s the best way to reheat leftover enchiladas?

A3: The best way to reheat leftover enchiladas is in the oven. Preheat your oven to 350°F (175°C) and place the enchiladas in an oven-safe dish. Cover the dish with foil to prevent the enchiladas from drying out, and bake for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly soggy. To prevent this, place a damp paper towel over the enchiladas while microwaving.

Q4: Can I freeze these enchiladas?

A4: Yes, these enchiladas freeze well. Assemble the enchiladas as directed, but do not bake them. Wrap the baking dish tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw the enchiladas in the refrigerator overnight. Preheat your oven to 350°F (175°C) and bake the enchiladas, covered with foil, for 30-40 minutes, or until heated through and the cheese is melted and bubbly. Remove the foil for the last 10 minutes of baking to allow the cheese to brown.

Q5: What other toppings can I use for these enchiladas?

A5: The possibilities are endless when it comes to toppings! Besides the suggested cilantro, sour cream, guacamole, and pico de gallo, you can also try:

Chopped green onions: Add a mild onion flavor and a pop of color.
Sliced avocado: Provides a creamy and healthy topping.
Diced tomatoes: Adds freshness and acidity.
Shredded lettuce: Creates a refreshing crunch.
Salsa: Choose your favorite salsa, from mild to hot, for an extra kick.
Crumbled cotija cheese: A salty and crumbly Mexican cheese.
Pickled jalapeños: For those who like it spicy!