Description
Mexican cuisine shines through these hearty Shredded Beef Enchiladas, packed with rich, tender meat and zesty flavors. Melted cheese and a bold sauce create an irresistible meal that brings comfort and excitement to your dinner table.
Ingredients
Scale
Meat Ingredients:
- 2 lbs (0.9 kg) chuck roast
Spices and Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
Cooking and Additional Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup (240 ml) beef broth
- ½ cup (120 ml) tomato sauce
- 2 tablespoons lime juice
- 10 small corn tortillas
- 2 cups (480 ml) red enchilada sauce
- 2 cups (226 g) shredded cheese
- ¼ cup (15 g) chopped fresh cilantro
Instructions
- Transforming beef into a tender, flavor-packed filling requires patience and precise technique. Sear seasoned meat in a hot pot to lock in robust flavors, developing a rich caramelized exterior.
- Create a flavor-infused braising liquid by combining aromatic onions, garlic, beef broth, tomato sauce, and a splash of lime juice. This liquid will gently break down the meat’s fibers during a slow, low-temperature cooking process.
- Allow the beef to simmer until it becomes incredibly tender, easily separating into delicate strands with minimal pressure from two forks. Ensure the meat remains immersed in its flavorful cooking liquid throughout the cooking process.
- Prepare tortillas by warming them slightly to enhance flexibility, preventing potential cracking during rolling. This step ensures smooth, tight enchilada construction.
- Construct enchiladas by spreading a thin layer of sauce inside each tortilla, creating a moisture barrier. Distribute the succulent shredded beef evenly, rolling each tortilla with careful precision.
- Arrange rolled enchiladas seam-side down in a prepared baking dish, creating a neat, compact arrangement that prevents unraveling during baking.
- Generously drape the assembled enchiladas with remaining sauce, ensuring complete coverage for maximum moisture and flavor penetration.
- Blanket the enchiladas with a generous layer of melting cheese, creating a golden, bubbling surface during baking.
- Bake in a preheated oven until the cheese transforms into a molten, slightly crispy topping and the edges become delicately crisp.
- Elevate the dish’s visual appeal and flavor complexity by garnishing with fresh cilantro, a dollop of creamy sour cream, or zesty sliced jalapeños. Serve immediately alongside complementary Mexican-inspired side dishes.
Notes
- Boost the beef’s tenderness by choosing a well-marbled cut like chuck roast, which breaks down beautifully during slow cooking.
- Control spice levels by adjusting chili powder and adding chipotle peppers for smoky heat without overwhelming the dish.
- Transform this recipe into a meal-prep friendly option by preparing beef filling and assembling enchiladas ahead of time, then refrigerating until ready to bake.
- Accommodate gluten-free diets by using corn tortillas and checking enchilada sauce ingredients for hidden wheat-based thickeners.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 620
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 95 mg