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Shredded Beef Enchiladas

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Tender, slow-cooked beef wrapped in corn tortillas and smothered with smoky enchilada sauce and cheese.

Ingredients

Scale
  • 2 lbs. beef chuck roast
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 8–10 corn tortillas
  • 2 cups shredded cheese (cheddar or Monterey Jack)
  • 2 cups red enchilada sauce

Instructions

  1. Prepare the Beef: In a slow cooker, place the beef chuck and sprinkle with chopped onions, minced garlic, chili powder, and a pinch of salt. Pour the beef broth on top and cook on low for 6-8 hours or high for 3-4 hours.
  2. Shred the Beef: After cooking, remove the beef from the slow cooker, cool slightly, and shred with forks.
  3. Preheat the Oven: Preheat your oven to 375°F (190°C).
  4. Assemble the Enchiladas: Spread a little enchilada sauce on the bottom of a baking dish. Fill warm tortillas with shredded beef and cheese, roll tightly, and place seam-side down in the dish.
  5. Top With Sauce and Cheese: Pour remaining enchilada sauce over the enchiladas and sprinkle with cheese.
  6. Bake: Bake for 20-25 minutes or until cheese is bubbly and golden brown.
  7. Serve and Enjoy: Let sit for a few minutes, garnish with cilantro, and serve.

Notes

Feel free to customize with different meats or veggies. Store leftovers in an airtight container for up to three days.

Nutrition

Find it online: https://easydishestomake.com/shredded-beef-enchiladas/