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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.
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.
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
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Place broth and all spices except the Sugar – into the slow cooker. Mix well.
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Slowly add beef roast and cook on high for 4-5 hours or low 6-8 hours.
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Once cooked through, remove from slow cooker into a large bowl and shred with 2 forks. It should fall apart and be very tender.
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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
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In a large saucepan heat oil over medium-high heat.
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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.
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Then turn heat down to medium and slowly pour into can of tomato sauce.
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Stir well until incorporated with oil/spice mixture
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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.
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Remove from heat and set aside until ready to build your enchiladas.
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Any extra sauce can be stored in an airtight container in the fridge for a week.
Building the Enchiladas
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Preheat oven to 350°F. Spray a 9×13" dish (or other deep baking dish) with cooking spray and set aside.
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To build your enchiladas, fill each flour tortilla with shredded beef.
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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).
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Once all the tortillas are filled, slather the Homemade Enchilada Sauce all over the rolled enchiladas. I like to cover them generously.
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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).
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Bake in preheated 350°F oven for 15-20 minutes until cheese is completely melted and if desired, browned slightly.
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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.
Tag me me @plumstreetcollective on Instagram if you get a chance to make these enchiladas. Happy cooking!
How much milk do you add??
So sorry for the typo – it should be water! No milk. Just updated that. Thanks for catching!!