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
Scale
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.
