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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 9x13" 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!