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
Scale
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.
