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Shredded Beef Enchiladas

Tender Shredded Beef Enchiladas Recipe

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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 3 lbs boneless beef chuck roast, trimmed of excess fat
  • 2 tbsp vegetable or canola oil
  • 1 tbsp chili powder, plus 1 tbsp for finishing
  • 2 tsp ground cumin, plus 1 tsp for finishing
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (4 oz) can diced green chiles, drained
  • 1 cup beef broth
  • 12 corn tortillas (6-inch)
  • 2 cups shredded sharp cheddar cheese
  • 2 cups red enchilada sauce
  • Sour cream, cilantro, and pickled jalapeños for serving (optional)

Method
 

  1. Season the beef with 1 tbsp chili powder, 2 tsp cumin, salt, and pepper. Brown on all sides in oil over medium-high heat, about 4 minutes per side. Transfer to a slow cooker.
  2. Cook onion in the same skillet until softened, 4 to 5 minutes. Add garlic and green chiles, then pour in the broth and bring to a simmer. Pour over the beef, cover, and cook on low for 8 to 9 hours or on high for 4 to 5 hours.
  3. Shred the beef with two forks, discarding fat. Stir in the remaining 1 tbsp chili powder and 1 tsp cumin, plus about ½ cup of braising liquid to moisten. Taste and adjust salt.
  4. Preheat the oven to 375°F (190°C). Spread ½ cup enchilada sauce in a 9x13 inch dish. Warm tortillas. Fill each with beef and a little cheese, roll tightly, and place seam side down. Top with remaining sauce and cheese.
  5. Cover with foil and bake for 20 minutes. Uncover and bake 10 minutes more until bubbly. Rest 5 minutes before serving with sour cream, cilantro, and jalapeños if you like.

Notes

The beef can cook on low for up to 10 hours and only gets more tender. If you are short on time, a pressure cooker will do the job in about 60 minutes on high. Assembled, unbaked enchiladas can be refrigerated overnight and baked the next day.