Shredded Beef Enchiladas
Shredded Beef Enchiladas are dripping with authentic flavors and natural juices in this easy ready to serve entree everyone will enjoy.
Servings: 8
Calories:
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
Instant Pot: Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure.
Stove Top: Bring the dutch oven or pot to a simmer. Cover with lid and turn the heat down to low. Cook for 2 ½ -3 hours or until the meat is fork tender.
Oven: Preheat the oven to 325°F. Place the dutch oven or pot with lid in the middle rack of the oven. Cook for 3- 3 ½ hours or until the meat is fork tender.