This Shredded Beef Enchiladas Recipe is an absolute crowd-pleaser that brings rich, slow-cooked beef together with melty cheese and tangy enchilada sauce for a comforting meal full of bold flavors and cozy textures. Each bite delivers tender chunks of perfectly seasoned beef wrapped in soft tortillas, smothered in savory sauce, and baked to cheesy perfection. Whether you’re making dinner for your family or hosting friends, this recipe offers a delicious way to enjoy classic Mexican-inspired comfort food that feels special but is surprisingly simple to prepare.
Ingredients You’ll Need
The beauty of this Shredded Beef Enchiladas Recipe lies in its straightforward, pantry-friendly ingredients that come together effortlessly to create mouthwatering layers of flavor and texture. Each item plays an essential role, from the juicy chuck roast that becomes the star of the filling, to the blend of cheeses that ensures every bite is creamy and satisfying.
- Salt: Enhances all the natural flavors and seasons the beef perfectly.
- Pepper: Adds a mild kick that balances the richness of the dish.
- Olive oil (3 tablespoons, divided): Used for searing the beef and sautéing the onions to deepen flavor.
- Beef chuck roast (2.25 to 2.5 pounds): The base for tender, juicy shredded beef that melts in your mouth.
- Large yellow onion (diced): Provides sweetness and depth, softening during sautéing.
- Taco seasoning (1 batch): Brings together earthy spices that infuse the beef and sauce with authentic Mexican flair.
- Mild red enchilada sauce (20 ounces): Coats the beef and enchiladas with classic tanginess and subtle heat.
- Mild diced green chiles (4-ounce can): Adds a hint of brightness and gentle spice.
- Refried beans (16-ounce can): Creates a creamy layer inside each tortilla for extra flavor and texture.
- Medium flour tortillas (8): The perfect soft wrapper to hold all the juicy fillings and cheese.
- Shredded sharp Cheddar cheese (1.5 cups): Offers a bold, tangy contrast.
- Shredded Monterey Jack cheese (1.5 cups): Melts beautifully for a gooey finish.
- Toppings as desired: Think fresh cilantro, creamy sour cream, zesty lime wedges, or ripe avocado slices to customize your plate.
How to Make Shredded Beef Enchiladas Recipe
Step 1: Prepare and Sear the Beef
Start by patting the beef chuck roast dry and seasoning it generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat and sear the roast for about 5 to 7 minutes on each side, until a rich brown crust forms and the meat easily releases from the pan. This deep browning builds incredible flavor that will carry through the entire dish. Once seared, transfer the beef to your slow cooker.
Step 2: Cook the Onion and Build the Sauce
Reduce the heat to low and add the remaining tablespoon of oil to the Dutch oven. Toss in the diced onion and sauté for about 3 minutes until softened. Sprinkle in your taco seasoning, stirring for an additional minute to release all those warm spices. Pour in the enchilada sauce, scraping the bottom of the pan to pick up the browned bits—those are flavor gold! Stir in the diced green chiles if you like a little extra zip, then pour this mixture into the slow cooker over the beef.
Step 3: Slow Cook Until Tender
Cover your slow cooker and let the magic happen—cook on low for 7 to 9 hours or high for 5 to 7 hours until the beef becomes so tender it shreds effortlessly. Once done, transfer the meat to a bowl and let it cool slightly. Shred the beef using two forks, discarding any excess fat. Meanwhile, whisk the enchilada sauce in the slow cooker to combine, season to taste, then stir in about one cup of the sauce with the shredded beef for juicy, flavorful filling.
Step 4: Assemble the Enchiladas
Preheat your oven to 350°F and grease a 9×13-inch baking pan. Spread half a cup of enchilada sauce on the bottom to prevent sticking and add moisture. In a bowl, combine the shredded sharp Cheddar and Monterey Jack cheeses, setting aside one cup to sprinkle on top later. Lay out each tortilla, spread roughly 2 tablespoons of refried beans down the center, then add an even portion of the shredded beef mixture. Sprinkle on some cheese, then roll the tortillas tightly and place them seam-side down in the baking dish. This assembly step is where all the creamy, cheesy goodness starts to come together.
Step 5: Bake to Perfection
Pour the remaining 2 cups of enchilada sauce evenly over the rolled tortillas. Cover the pan with foil to keep everything moist and bake for 30 minutes. After this, remove the foil, sprinkle the reserved cheese on top, and bake for an additional 5 to 10 minutes until the cheese melts into a bubbly, golden blanket. The aroma will be irresistible by this point!
How to Serve Shredded Beef Enchiladas Recipe
Garnishes
A vibrant garnish can turn your Shredded Beef Enchiladas Recipe into a feast for the eyes and palate. Fresh cilantro adds herbal brightness, while a dollop of sour cream brings cooling creaminess. Lime wedges provide a zesty pop of acidity, and avocado slices contribute buttery richness that complements the hearty beef and cheese beautifully. Don’t be shy with toppings—they elevate each bite to a whole new level.
Side Dishes
Complement these enchiladas with classic sides like Mexican rice or refried beans for a fuller meal. A simple green salad with lime vinaigrette or fresh corn on the cob offers a refreshing balance to the rich enchiladas. For a fun twist, try serving with crispy tortilla chips and guacamole to add texture and even more flavor excitement.
Creative Ways to Present
Imagine plating your shredded beef enchiladas with a drizzle of sour cream and a sprinkle of chopped green onions for an elegant touch. You could also serve individual portions topped with a vibrant pico de gallo or pickled jalapeños to amp up the visual appeal and taste. For a festive meal, add colorful side bowls of black beans, corn salsa, and hot sauce for everyone to customize their experience.
Make Ahead and Storage
Storing Leftovers
Leftover shredded beef enchiladas are a total lifesaver for quick lunches or dinners. Store them in an airtight container in the refrigerator and they’ll keep well for 3 to 4 days. The flavors actually deepen overnight, making leftovers even tastier.
Freezing
If you want to prepare in advance or save some for busy days, these enchiladas freeze beautifully. Assemble them as usual, but seal the baking dish tightly with foil and plastic wrap before freezing. They can be frozen for up to 2 months with minimal loss in flavor or texture, perfect for meal planning.
Reheating
To reheat, thaw frozen enchiladas overnight in the fridge. Warm them in the oven at 350°F, covered with foil for about 20 minutes, until heated through. For leftovers, reheating in the microwave works well—just cover to keep moisture and heat evenly. You’ll enjoy that melty cheese and juicy beef all over again!
FAQs
Can I use a different cut of beef?
Absolutely! While chuck roast is ideal for shredding due to its marbling and tenderness, brisket or even short ribs can work if cooked low and slow until tender.
Is it possible to make this recipe in the Instant Pot?
Yes, you can adapt this Shredded Beef Enchiladas Recipe for the Instant Pot by searing the beef using the sauté function and then pressure cooking it with the sauce and seasonings for about 60-70 minutes. This method speeds up the process while maintaining tenderness.
Can I make these enchiladas gluten-free?
Definitely. Simply swap out the flour tortillas for corn tortillas certified gluten-free. Just be gentle when rolling as corn tortillas can be more delicate.
Can I use pre-shredded cheese?
You can use pre-shredded cheese, but freshly shredded cheese melts better and tends to give a smoother, creamier texture to the enchiladas.
What are some good toppings for kids?
Kiddos typically love simple toppings like shredded cheese, sour cream, and mild guacamole. You can also add some mild salsa or corn kernels for fun pops of flavor without overwhelming their palate.
Final Thoughts
There’s nothing quite like digging into a warm, cheesy tray of these Shredded Beef Enchiladas to make any day feel special. The combination of tender beef slow-cooked with savory spices, creamy beans, and melty cheese wrapped in soft tortillas offers a satisfying and delicious experience every time. I wholeheartedly encourage you to try this recipe—it’s a guaranteed winner that will have everyone asking for seconds and planning your next gathering around this unforgettable dish.
Print
Shredded Beef Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 7 to 9 hours (slow cooker) + 40 minutes (baking)
- Total Time: 8 hours to 9 hours
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
These Shredded Beef Enchiladas are a comforting and flavorful Mexican-inspired dish featuring tender slow-cooked chuck roast seasoned with taco spices, wrapped in flour tortillas with refried beans and cheese, then baked until bubbly and melty. Perfect for a hearty family dinner or entertaining guests, this recipe combines slow cooking and baking to achieve rich, savory layers of deliciousness topped with your favorite garnishes.
Ingredients
Beef and Seasoning
- 1½ teaspoons salt
- 1 teaspoon pepper
- 3 tablespoons olive oil (divided)
- 2.25 to 2.5 pounds beef chuck roast
- 1 large yellow onion, diced
- 1 batch taco seasoning (see note 1)
Sauce and Fillings
- 20 ounces mild red enchilada sauce
- 1 (4-ounce) can mild diced green chiles
- 1 (16-ounce) can refried beans
Tortillas and Cheese
- 8 medium flour tortillas
- 1½ cups shredded sharp Cheddar cheese
- 1½ cups shredded Monterey Jack cheese
Toppings
- Optional toppings such as cilantro, lime wedges, avocado slices, or sour cream
Instructions
- Prepare: Pat the beef chuck roast dry and season it evenly with salt and pepper to enhance flavor and ensure a good sear.
- Sear Beef: Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the seasoned beef on all sides for about 5–7 minutes per side until a brown crust forms and it releases easily. This seals in juices and adds depth to the flavor. Transfer the seared beef to a slow cooker.
- Cook Onion: Reduce heat to low. Add the remaining 1 tablespoon of olive oil to the Dutch oven and sauté the diced onion for 3 minutes until softened. Add the taco seasoning and cook for an additional minute to release the aromas. Stir in 20 ounces of mild red enchilada sauce, scraping up any browned bits from the bottom of the pan to incorporate all the flavors.
- Transfer Sauce: Pour the onion and sauce mixture into the slow cooker with the beef. Add the mild diced green chiles if using, for additional texture and mild heat.
- Slow Cook: Cover and cook on low for 7–9 hours or on high for 5–7 hours until the beef is very tender and shreds easily with forks.
- Shred Beef: Once cooked, remove the beef from the slow cooker and let it cool slightly. Use two forks to shred the meat finely, discarding any excess fat. Meanwhile, whisk the sauce remaining in the slow cooker to smooth it out and adjust seasoning if necessary. Add 1 cup of the sauce to the shredded beef and toss gently with tongs to combine.
- Assemble Enchiladas: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and spread ½ cup of the enchilada sauce on the bottom to prevent sticking. In a medium bowl, mix together the shredded Cheddar and Monterey Jack cheeses, reserving 1 cup for topping later. Lay out the tortillas, spreading about 2 tablespoons of refried beans down the center of each. Divide the shredded beef evenly among tortillas and sprinkle with the remaining cheese. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Bake Enchiladas: Pour 2 cups of the reserved enchilada sauce evenly over the rolled tortillas. Cover the pan with foil to keep moisture in, and bake for 30 minutes. Remove the foil, sprinkle the reserved 1 cup of cheese over the top, and bake for another 5–10 minutes until the cheese is melted and bubbly.
- Serve: Allow the enchiladas to rest for 5–10 minutes to set and cool slightly before serving. Garnish with your favorite toppings like fresh cilantro, lime wedges, sliced avocado, or sour cream to add freshness and creaminess to each bite.
Notes
- Note 1: Taco seasoning can be store-bought or homemade using chili powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne pepper.
- Note 2: Flour tortillas are recommended for softness and pliability; corn tortillas can be used but may require warming to prevent cracking.
- Note 3: Popular toppings include chopped fresh cilantro, sour cream, sliced avocado or guacamole, diced tomatoes, and lime wedges for added brightness.
- Note 4: Instant Pot Method Available – Sear beef in the Instant Pot using the sauté function, then pressure cook with sauce and onions for about 60–75 minutes, followed by natural release and shredding.
- Note 5: Enchilada sauce can be homemade or store-bought. Mild versions are used here for balanced heat.
