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Shredded Beef Enchiladas with Red Sauce

Shredded Beef Enchiladas

These Shredded Beef Enchiladas are made with tender slow cooked chuck roast, rolled in soft corn tortillas and topped with a rich, homemade red sauce. A simple, from scratch dinner that you'll want to make again and again.
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Prep Time 30 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours
Course Dinner
Cuisine Mexican
Servings 6 Servings
Calories 514 kcal

Ingredients
  

  • 2 pounds beef chuck roast
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 2 cups beef stock
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • ½ teaspoon onion powder
  • 2 teaspoons granulated garlic
  • ½ teaspoon dried oregano
  • ½ teaspoon coriander
  • 1 bay leaf
  • 2-3 tablespoons fire roasted green chiles diced
  • 1 medium onion large diced
  • 3 cloves garlic smashed

Enchilada Sauce

  • 2 dried guajillo peppers
  • 2 dried ancho peppers
  • 1 ½ cups boiling water to soak the peppers
  • 2 ½ cups beef stock reserved from cooking the meat
  • 1 tablespoon tomato paste
  • 3 ounces tomato sauce

Cheese & Tortillas

  • 1 cup cheddar cheese shredded
  • 1 cup monterey jack cheese shredded
  • 12-14 soft corn tortillas
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Pat the chuck roast dry with paper towels, season all over with the salt and pepper. Heat a large dutch oven over medium high heat. Add in the olive oil. Once hot sear the meat on all sides.
  • While the meat is searing mix together the beef stock and all of the seasonings. Once the meat is finished searing pour the beef stock mixture over the meat. Stir in the diced chiles, diced onion, smashed garlic cloves and bay leaf. Cover and reduce to a simmer. Cook until tender and shreds apart easily, about 4 ½ hours.
  • Remove the meat from the dutch oven and place in a bowl.
  • Allow the beef stock mixture that the meat cooked in to cool while you prep the peppers for the sauce.
  • For the sauce: In a large skillet over medium heat toast the dried peppers for 3 minutes on each side.  Be careful to not scorch them. Remove the stems and seeds. Place the peppers in a large bowl, pour in the boiling water, cover and leave to soak for 30 minutes.
  • Carefully measure out 2 ½ cups of the beef stock mixture, along with as many of the diced onions and garlic as possible. To a blender add the beef stock mixture, peppers and tomato paste and blend until smooth. Pour through a fine mesh strainer into a bowl. Season with salt and pepper to taste.
  • Shred the beef then stir in ¼ cup of the sauce. Stir well to combine. In a separate bowl mix together both of the shredded cheeses and set aside.
  • Now warm the corn tortillas by adding them to a damp kitchen towel and microwaving them for 30 second intervals until they are warm and pliable.
  • Preheat an oven to 350° F. Pour enough of the enchilada sauce in a 9x13 pan to just cover the bottom. Fill and roll each of the tortillas with the beef 1-2 tablespoons of the cheese.  Place in the pan and pour over the remaining enchilada sauce.  Top with the remaining shredded cheese.
  • Place in the oven and bake for 30-35 minutes or until the sauce is bubbly. Enjoy!

Notes

When warming the tortillas you can use:
  • The Microwave Method: Wrap the tortillas in a damp kitchen towel and microwave in 30 second intervals until all the tortillas are hot and pliable.
  • The Skillet Method: Individually warm each tortilla in a hot skillet and place in a damp towel to keep hot while your work.

Nutrition

Calories: 514kcalCarbohydrates: 9gProtein: 42gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 140mgSodium: 1167mgPotassium: 1004mgFiber: 2gSugar: 3gVitamin A: 1169IUVitamin C: 4mgCalcium: 338mgIron: 5mg
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