This authentic Enchilada recipe captures the unique traditional Mexican flavors in this simple and easy to follow recipe. The delicious taste that has been made a popular menu item at many Mexican restaurants is created using readily available ingredients. The tender Shredded Beef is a comforting meaty texture that is bursting with bold authentic southwestern Mexican inspired flavors. Serve with rice and cut garden fresh vegetables for a complete balanced meal. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. My family loves this juicy tender Mexican Shredded Beef Enchiladas and believe you will too.
Watch the video and follow the instructions below to have this easy to follow Mexican Shredded Beef Enchilada entree ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This recipe is the perfect combination of tortilla, meat, cheese, and sauce. Once you try them you will know why enchiladas have become a symbol of a traditional Mexican meal. Best served warm and shared with friends and family for a true eatfoodlicious experience. Thanks for visiting and see you again soon.
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Shredded Beef
Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together.
Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.
Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed.
Easy Enchiladas Sauce
Heat the pan up to medium-high. Add oil and wait for 45 seconds. Add half of the flour to the pan; whisk. Continue to whisk and slowly add the rest of the flour. Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat this step 3 more times by adding ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk until smooth with no lumps. Add chili powder, garlic, onion, salt, Mexican oregano, cumin, tomato puree and whisk until everything is combined. Bring to a simmer and reduce the heat to medium. Let it simmer for 10-15 minutes or until it thickens. Then, add white vinegar and whisk. Remove the sauce from heat and let cool.
Assemble
Dip tortillas in the enchilada sauce (make sure both sides are coated).
Add ⅓-½ cup of shredded beef. Add ¼ cup of Mexican cheese. Roll the tortillas tightly and place them in the baking dish, seam side down.
Pan fry- heat the oil to medium-high heat. Fry tortillas and set aside. Microwave- wrap the tortillas in a damp paper towel and cook for 1 minute. Set aside. Preheat the oven to 350°F. In a 9″x13″ baking dish. Add ¼ cup enchilada sauce. Coat bottom and sides with sauce.
Add 2 cups of Mexican cheese on top of the tortillas.
Bake for 20 minutes (uncovered) or until the cheese has melted.
Garnish with cilantro, jalapeños, salsa or tomatoes.
Serve with refried beans, rice or salad. Enjoy!
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Shredded Beef Enchiladas
Ingredients
Shredded Beef
- 3-4 lbs chuck roast
- ½ cup unsalted or low-sodium beef broth/stock
- ½ cup tomato puree
- 3 tbsp lime juice
- 2 tbsp chili powder
- 2 tsp onion powder
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 tsp spanish paprika
- ½ tsp ground cayenne pepper
Homemade Easy Enchilada Sauce
- 4 cups unsalted or low-sodium beef broth/stock
- ¼ cup oil
- ¼ cup all-purpose flour
- ¼ cup tomato puree
- 3 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp Mexican oregano
- 2 tsp white vinegar
Enchiladas
- 8 flour or corn tortillas
- 4 cups (divided) Mexican cheese
Instructions
Shredded Beef
- Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together. Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.
- Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes.
- Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed.
Easy Enchiladas Sauce
- Heat the pan up to medium-high. Add oil and wait for 45 seconds. Add half of the flour to the pan; whisk. Continue to whisk and slowly add the rest of the flour.
- Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat this step 3 more times by adding ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk until smooth with no lumps.
- Add chili powder, garlic, onion, salt, Mexican oregano, cumin, tomato puree and whisk until everything is combined. Bring to a simmer and reduce the heat to medium. Let it simmer for 10-15 minutes or until it thickens. Then, add white vinegar and whisk. Remove the sauce from heat and let cool.
Assemble
- Pan fry- heat the oil to medium-high heat. Fry tortillas and set aside. Microwave- wrap the tortillas in a damp paper towel and cook for 1 minute. Set aside.
- Preheat the oven to 350°F. In a 9"x13" baking dish. Add ¼ cup enchilada sauce. Coat bottom and sides with sauce.
- Dip tortillas in the enchilada sauce (make sure both sides are coated). Add ⅓-½ cup of shredded beef. Add ¼ cup of Mexican cheese. Roll the tortillas tightly and place them in the baking dish, seam side down. Add 2 cups of Mexican cheese on top of the tortillas.
- Bake for 20 minutes (uncovered) or until the cheese has melted.
Garnish with cilantro, jalapeños, salsa or tomatoes. Serve with refried beans, rice or salad. Enjoy!
Video
Notes
Mexican Recipes
Beef Recipes
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