Shredded Beef Enchiladas Recipe

Homemade beef enchiladas on a white plate.

5 from 4 votes

Shredded Beef Enchiladas Recipe

No need for a restaurant run—these homemade Shredded Beef Enchiladas are cheesy, saucy, and full of flavor! Slow-cooked beef, melty cheese, and a rich sauce come together in the best way.

Prep Time20

Cook Time2 10

Total Time2 30

Course: Main Dishes

Cuisine: Mexican

Servings: servings

Calories: 385kcal

Author: Andrea

Ingredients

3 cloves garlic minced
3 tbsp chili powder
2 tsp ground cumin
2 tsp ground coriander
1/4 tsp smoked paprika
1 tsp granulated sugar
1 tsp salt
1 1/2 lbs boneless chuck steak OR spare ribs OR short ribs
1 tbsp vegetable oil
1 large onion diced
1 (15 oz) can tomato sauce
3/4 cup water
1 cup shredded Monterey jack cheese divided
1 cup shredded sharp cheddar cheese divided
1/3 cup fresh cilantro chopped
3 tbsp canned pickled jalapenos diced, less if you want more mild enchiladas
12 (6 inch) corn tortillas OR flour tortillas

Instructions

In a small prep bowl, combine the garlic, chili powder, cumin, coriander, paprika, sugar, and salt. Rub this mixture over the steaks or ribs.
In a large skillet or Dutch oven set over medium-high heat, add the oil. When the oil is hot and shimmers, add the meat and cook until browned on both sides, about 5-8 minutes. Transfer the meat to a plate and set aside.
Reduce the heat to medium, add the onions, and cook until brown, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and juices to the pot, cover, and reduce the heat to low. Simmer for 1½-2 hours or until the meat is tender and falls apart.
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro, and the chopped jalapeños.
Spread ¾ cup of the sauce in the bottom of a 9×13-inch baking dish. Warm the tortillas in the microwave according to package directions to soften them and make them more pliable.
Spread about ⅓ cup of the beef mixture down the center of each tortilla, roll up tightly, and place seam side down in the baking dish. Pour the remaining sauce over the enchiladas so they are completely covered in sauce.
Sprinkle the remaining cheese over the enchiladas, cover the baking dish with lightly greased foil (spray the underside with PAM), and bake for 20 minutes.
Remove the foil and continue to bake until the cheese begins to brown, about 10 minutes. Remove from the oven and allow to rest for 10 minutes before serving. Garnish with chopped cilantro and a dollop of sour cream.

Notes

-You can use flour or corn tortillas, but corn is the more traditional choice.

STORE leftover homemade beef enchiladas in an airtight container in the refrigerator for up to 3-5 days. If stacking them, place parchment paper between layers to prevent sticking. To FREEZE, wrap each enchilada individually in foil or plastic wrap, then place them in a freezer-safe container for up to 4 months.

REHEAT refrigerated enchiladas in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes, covered with foil to prevent drying out. If frozen, thaw in the refrigerator overnight before reheating.

For a quicker option, microwave individual portions for 1-2 minutes, adding a splash of water or sauce to keep them moist.

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