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Shredded Beef Enchiladas

These Shredded Beef Enchiladas are cheesy and savory and filled with so much delicious flavor – an easy and delicious family dinner.

Here are some tips that will take your enchiladas to the next level:

HOMEMADE SAUCE. Just try it. First of all it’s so dang easy, but secondly it takes the flavor to the next level. Just some spices simmered in oil, and a can of tomato sauce. Once you try this you’ll never want to go back (and you’ll realize how much of a strange chemical aftertaste most canned enchilada sauces have).
Meat with tons of flavor. Make your meat so well seasoned. This shredded beef is filled with flavor. It’s slow cooked and shreds so easily it falls apart.
Two types of cheese. Adds depth of flavor on top.
Fresh lime juice. Makes every bite fresh and bright.

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Shredded Beef Enchiladas

These Shredded Beef Enchiladas are cheesy and savory and filled with so much delicious flavor – an easy and delicious family dinner.

Serves 6-8.

Author Shannon Lyon

Ingredients

Slow Cooker Shredded Beef

2-3 lbs. beef chuck roast (boneless)
4 cups beef broth
5 tablespoons minced garlic
1 teaspoon chili powder
1 teaspoon garlic salt
2 tablespoons sugar

Enchilada Sauce

1/4 cup oil
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon cumin
15 oz. can tomato sauce
3 teaspoons sugar
1/4 – 1/2 cup Water (to taste)

Other Enchilada Ingredients

10-12 flour tortillas
1 cup crumbled queso fresco (farm cheese)
2-3 cups monterey jack cheese, grated
fresh cilantro, finely chopped
limes, halved

Instructions

Slow Cooker Shredded Beef

Place broth and all spices except the Sugar – into the slow cooker. Mix well.
Slowly add beef roast and cook on high for 4-5 hours or low 6-8 hours.
Once cooked through, remove from slow cooker into a large bowl and shred with 2 forks. It should fall apart and be very tender.
To the shredded beef, add 1 cup of the broth from the slow cooker and 2 tablespoons of sugar. Mix well and set aside.

Homemade Enchilada Sauce

In a large saucepan heat oil over medium-high heat.
Add all the spices except for sugar and simmer the spices in the oil, until sizzling. Stir well so they don't burn. Cook them for 1-2 minutes until fragrant.
Then turn heat down to medium and slowly pour into can of tomato sauce.
Stir well until incorporated with oil/spice mixture
Once well mixed, add in sugar and water. Mix well and let come to a simmer. Simmer for 5-7 minutes so flavors become well incorporated.
Remove from heat and set aside until ready to build your enchiladas.
Any extra sauce can be stored in an airtight container in the fridge for a week.

Building the Enchiladas

Preheat oven to 350°F. Spray a 9×13" dish (or other deep baking dish) with cooking spray and set aside.
To build your enchiladas, fill each flour tortilla with shredded beef.
Roll up enchilada with the beef and place into prepared baking dish. Continue until pan is full. (Depending on your pan size you may be able to get 2 pans of enchiladas).
Once all the tortillas are filled, slather the Homemade Enchilada Sauce all over the rolled enchiladas. I like to cover them generously.
Top with the queso fresco and then the monterey jack. (the queso fresco can burn easily so I like to put it under the monterey jack).
Bake in preheated 350°F oven for 15-20 minutes until cheese is completely melted and if desired, browned slightly.
Remove from oven and top with freshly chopped cilantro and a couple squeezes of fresh lime juice. Enjoy!

We love global food in our house – especially enchiladas! I hope you love these as much as we do – the savory shredded beef, the flavorful thick sauce, and the creamy melted cheeses with a little lime juice on top. These Shredded Beef Enchiladas are definitely one of our favorite Tried and True Meals.