If you’re craving a dish that blends tender, slow-cooked beef with bold Mexican flavors, you’ll fall head over heels for this Shredded Beef Enchiladas Recipe. It’s the kind of meal that invites everyone to the table, bursting with a rich, savory sauce, melty cheese, and warm tortillas all rolled into one unforgettable bite. Whether you’re cooking for a busy weeknight or a weekend gathering, this recipe brings that homemade magic that makes every dinner feel special.
Ingredients You’ll Need
Gathering simple yet vibrant ingredients is the secret to crafting these mouthwatering enchiladas. Each one plays a role—from juicy beef and aromatic spices to creamy sour cream and cheese that ties everything together with gooey goodness.
- 3 pounds boneless beef chuck or shoulder roast: A flavorful and juicy cut perfect for shredding after slow cooking.
- 2 teaspoons kosher salt: Essential for seasoning the beef and enhancing its natural taste.
- 1 teaspoon ground black pepper: Adds a subtle heat and depth to the savory meat.
- 3 tablespoons canola or olive oil (divided): Used for sautéing and searing, helping build layers of flavor.
- 1 yellow onion (chopped): Provides sweetness and texture in the filling.
- 4 cloves garlic (minced): Brings aromatic punch and warmth to the dish.
- 2 packets taco seasoning: Infuses traditional Mexican spice notes to the beef.
- 1 tablespoon chili powder: Lends smokiness and richness.
- 1 teaspoon cumin: Adds earthy undertones typical of Mexican cuisine.
- 1 12 ounce bottle beer: Used to braise the beef, tenderizing it while adding flavor.
- 12 6-inch flour tortillas: The perfect vessel for rolling all those delicious fillings.
- 1 24-ounce jar Picanté sauce or tomato salsa: Brings tang, spice, and moisture to the enchiladas.
- 3 cups shredded cheddar or Mexican blend cheese: Melts beautifully to enrich each enchilada.
- 1 cup sour cream: Adds creaminess and cools the spice.
- Chopped tomatoes, chopped onion, sliced avocado, chopped fresh cilantro, sliced jalapeno, sour cream, chopped iceberg lettuce: Optional fresh toppings that brighten and personalize your plate.
How to Make Shredded Beef Enchiladas Recipe
Step 1: Prepare and Sear the Beef
Start by heating your oven to 300°F. Season the entire beef roast with kosher salt and black pepper, making sure every side is coated for maximum flavor. Then heat 2 tablespoons of oil in a large Dutch oven until shimmering. Sauté the chopped onion for about 4-5 minutes until translucent, then add minced garlic for 30 seconds before transferring the mix out. Now add the remaining oil and sear your beef on medium-high heat, about 4-5 minutes per side until beautifully browned. This caramelized crust locks in juiciness you’ll love.
Step 2: Season and Braise the Beef
Sprinkle taco seasoning, chili powder, and cumin evenly over the roast. Pour beer around the beef in the pot—it helps tenderize while adding a subtle maltiness. Cover the pot with a heavy lid and place it in your 300°F oven for 3-4 hours. The beef will become fork tender, perfect for shredding with ease.
Step 3: Shred the Beef and Preheat the Oven
Once done, remove the beef and carefully shred it using two forks, combining all those rich juices. Increase the oven temperature to 350°F and grease your casserole dish or dishes to prevent sticking. This preheating step helps the enchiladas finish off perfectly melted and bubbly.
Step 4: Assemble the Enchiladas
First, spread ¼ cup of Picanté sauce on the bottom of your dish to keep things saucy. Next, fill each tortilla about one-third full with shredded beef, a dollop of sour cream, more Picanté sauce, the sautéed onion and garlic, and a generous sprinkle of shredded cheese. Roll each tortilla tightly and place seam-side down in the dish—this keeps them from unraveling while baking.
Step 5: Bake to Perfection
Coat the top of your enchiladas with the remaining sauce and cover with foil. Bake them for 15 minutes, then remove the foil, add more cheese over the top, and pop them back in the oven for another 10-15 minutes. This melts the cheese fully and heats everything through so you get that golden, bubbly finish.
Step 6: Serve and Enjoy
Once baked, bring your creation to the table along with any lively toppings you love. Then dig into these delicious Shredded Beef Enchiladas that are bursting with flavor, texture, and warmth.
How to Serve Shredded Beef Enchiladas Recipe
Garnishes
Fresh garnishes really elevate this dish to the next level. Chopped tomatoes and onions add brightness, while sliced avocado offers creamy richness. A sprinkle of fresh cilantro lends a burst of herbal freshness, and sliced jalapenos deliver a satisfying kick. Don’t forget a dollop of cool sour cream or some crunchy shredded iceberg lettuce to contrast the warm enchiladas perfectly.
Side Dishes
Shredded Beef Enchiladas pair wonderfully with simple sides like Mexican rice or refried beans to round out the meal. A crisp green salad with lime vinaigrette can cut through the richness delightfully. You could also serve some warm corn tortillas or fresh guacamole for extra indulgence.
Creative Ways to Present
Instead of baking in a casserole dish, consider making individual portions in small ramekins for a fun presentation. Layer your enchiladas in a shallow skillet covered with extra cheese and bake until bubbling for a rustic look. Or serve deconstructed with all the fillings in bowls for a fun taco-style experience where everyone builds their own.
Make Ahead and Storage
Storing Leftovers
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to meld even more after a day, making for a delicious leftover meal. Cover them well to prevent them from drying out.
Freezing
This Shredded Beef Enchiladas Recipe freezes beautifully! Assemble the enchiladas but don’t bake them before freezing. Wrap tightly with foil and place in a freezer-safe container. They’ll keep up to 2-3 months. When ready, bake directly from frozen, adding extra baking time to ensure they’re heated through and bubbly.
Reheating
Reheat leftovers in the oven at 350°F for 15-20 minutes, covered with foil to keep moisture in. Alternatively, microwave individual portions until hot, then add a quick broil for a minute or two if you want the cheese to crisp back up.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas add a wonderful traditional flavor and texture. Just be sure to warm and soften them before rolling so they don’t crack.
What cut of beef is best for shredding?
Beef chuck or shoulder roast is ideal because it has enough fat and connective tissue to stay moist and tender during slow cooking, making shredding easy.
Can I make this dish spicy?
Definitely! Add more chili powder, jalapenos, or even hot sauce to the Picanté sauce for a fiery kick tailored to your taste.
Is there a vegetarian version of this recipe?
While this recipe focuses on shredded beef, you can swap in shredded jackfruit or roasted vegetables to create a tasty vegetarian enchilada alternative.
Can I prepare this recipe in a slow cooker?
Yes, after searing the beef, transfer it to a slow cooker with the seasonings and beer, cooking on low for 6-8 hours until tender enough to shred.
Final Thoughts
This Shredded Beef Enchiladas Recipe brings together comforting textures and bold flavors, making it an absolute crowd-pleaser every time. I can’t wait for you to try it and see how easily a few simple ingredients transform into a spectacular meal that feels like a warm hug from the inside out. Gather your loved ones, roll up your sleeves, and get ready to savor every cheesy, saucy bite!
Print
Shredded Beef Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Shredded Beef Enchiladas recipe is a comforting and flavorful dish featuring tender slow-cooked beef chuck roast seasoned with taco spices and beer, wrapped in soft flour tortillas, topped with savory Picanté sauce and melted cheese. Perfect for a family dinner or a festive gathering, these enchiladas are complemented with fresh toppings like chopped tomatoes, avocado, and sour cream for a vibrant finish.
Ingredients
Beef and Seasoning
- 3 pounds boneless beef chuck or shoulder roast
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons canola or olive oil (divided)
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 packets taco seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 12-ounce bottle beer
Enchiladas
- 12 6-inch flour tortillas
- 1 24-ounce jar Picanté sauce or tomato salsa
- 3 cups shredded cheddar or Mexican blend cheese
- 1 cup sour cream
Toppings (Optional)
- Chopped tomatoes
- Chopped onion
- Sliced avocado
- Chopped fresh cilantro
- Sliced jalapeno
- Chopped iceberg lettuce
- Sour cream
Instructions
- Preheat the Oven: Heat your oven to 300°F to prepare for slow-cooking the beef.
- Season the Beef: Sprinkle all sides of the boneless beef chuck or shoulder roast evenly with kosher salt and ground black pepper; set aside.
- Sauté Onion and Garlic: Heat 2 tablespoons of oil in a large Dutch oven over medium heat until shimmering. Add chopped yellow onion and sauté for about 4–5 minutes, stirring often, until translucent. Add minced garlic and cook for an additional 30 seconds while stirring continuously. Transfer this mixture to a paper towel-lined plate to set aside.
- Sear the Beef: Add 1 tablespoon of oil to the Dutch oven and raise heat to medium-high. Place the beef roast into the pot and sear it on one side for 4–5 minutes without flipping, to develop a nice crust. Flip to sear the other side for the same amount of time.
- Add Seasonings and Beer: Sprinkle the seared roast with taco seasoning, chili powder, and cumin. Pour the beer around the roast carefully to not wash off the seasoning, then cover the Dutch oven with its heavy lid.
- Slow Cook the Beef: Place the Dutch oven in the preheated 300°F oven and cook for 3–4 hours, or until the beef is fork-tender and easy to shred.
- Shred the Roast: Remove the beef from the oven and use two forks to carefully shred the meat into bite-sized pieces.
- Preheat for Baking Enchiladas: Increase oven temperature to 350°F and spray a 13×9-inch or two 7×11-inch casserole dishes with nonstick cooking spray.
- Prepare Casserole Base: Spread ¼ cup of Picanté sauce into the bottom of each prepared casserole dish to prevent sticking and add flavor.
- Assemble Enchiladas: Fill each tortilla about one-third full with shredded beef, a dollop of sour cream, a spoonful of Picanté sauce, some of the sautéed onion and garlic mixture, and a generous sprinkle of shredded cheese. Roll tortillas tightly and place seam-side down in the casserole dishes.
- Add Sauce and Bake Covered: Pour the remaining Picanté sauce over the rolled enchiladas, cover with foil, and bake in the oven for 15 minutes.
- Finish Baking: Remove the foil and sprinkle remaining shredded cheese over the enchiladas. Bake for an additional 10–15 minutes, until the cheese is melted and the enchiladas are heated through.
- Serve: Remove from oven and serve with your choice of toppings such as chopped tomatoes, sliced avocado, fresh cilantro, sliced jalapeno, sour cream, chopped onion, and chopped iceberg lettuce.
- Enjoy: Dig into your warm, cheesy shredded beef enchiladas that are sure to comfort and satisfy!
Notes
- Use a heavy Dutch oven for searing and slow-cooking to evenly distribute heat.
- If you prefer spicier enchiladas, add jalapenos or a hot sauce to the filling or toppings.
- Leftover shredded beef can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- For a gluten-free option, use corn tortillas instead of flour tortillas.
- To save time, the beef can also be cooked in a slow cooker on low for 6–8 hours or in an Instant Pot using the braise setting.
