Easy Shredded Beef Enchiladas

These Easy Shredded Beef Enchiladas are a family favorite, combining tender, flavorful beef, melty cheese, and a rich enchilada sauce all wrapped in soft tortillas and baked to perfection. It’s a simple recipe that’s ideal for weeknight dinners or feeding a crowd.

These enchiladas deliver bold, authentic flavors in every bite. The juicy shredded beef pairs beautifully with the gooey cheese and savory sauce, creating a dish that’s comforting, satisfying, and incredibly delicious. They’re customizable and freezer-friendly, too!

Tools to Use

Large skillet or slow cooker (for the beef)
Baking dish (9×13-inch recommended)
Mixing bowls
Tongs or forks for shredding
Aluminum foil

Ingredients

For the Shredded Beef:

2 lbs beef chuck roast or brisket
1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
1 cup beef broth
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and pepper to taste

For the Enchiladas:

2 cups shredded cheddar or Monterey Jack cheese
10–12 small flour or corn tortillas
2 cups enchilada sauce (store-bought or homemade)
Optional toppings: sour cream, sliced jalapeños, chopped cilantro

Instructions

Prepare the Shredded Beef:
- Heat olive oil in a skillet over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned, about 2-3 minutes per side.
- Transfer the beef to a slow cooker. Add onion, garlic, beef broth, chili powder, cumin, smoked paprika, and oregano. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender.
- Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the juices in the slow cooker to keep it moist.
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Assemble the Enchiladas:
- Spread 1/2 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Warm the tortillas to make them pliable. Spoon shredded beef and a sprinkle of cheese into the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the top with the rest of the cheese.
Bake:
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Serve:
- Let the enchiladas cool slightly before serving. Garnish with sour cream, jalapeños, and cilantro if desired.

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Easy Shredded Beef Enchiladas

These Easy Shredded Beef Enchiladas are a family favorite, combining tender, flavorful beef, melty cheese, and a rich enchilada sauce all wrapped in soft tortillas and baked to perfection. It’s a simple recipe that’s ideal for weeknight dinners or feeding a crowd.

Equipment

Large skillet or slow cooker (for the beef)
Baking dish (9×13-inch recommended)
Mixing bowls
Tongs or forks for shredding
Aluminum foil

Ingredients

For the Shredded Beef:
2 lbs beef chuck roast or brisket
1 tablespoon olive oil
1 small onion diced
3 garlic cloves minced
1 cup beef broth
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
For the Enchiladas:
2 cups shredded cheddar or Monterey Jack cheese
10 –12 small flour or corn tortillas
2 cups enchilada sauce store-bought or homemade
Optional toppings: sour cream sliced jalapeños, chopped cilantro

Instructions

Prepare the Shredded Beef:
Heat olive oil in a skillet over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned, about 2-3 minutes per side.
Transfer the beef to a slow cooker. Add onion, garlic, beef broth, chili powder, cumin, smoked paprika, and oregano. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender.
Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the juices in the slow cooker to keep it moist.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Assemble the Enchiladas:
Spread 1/2 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
Warm the tortillas to make them pliable. Spoon shredded beef and a sprinkle of cheese into the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the top with the rest of the cheese.
Bake:
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Serve:
Let the enchiladas cool slightly before serving. Garnish with sour cream, jalapeños, and cilantro if desired.

Tips for Cooking

Homemade Enchilada Sauce: If you have time, making your own enchilada sauce can elevate this dish.
Make Ahead: Prepare the shredded beef in advance and refrigerate or freeze it for quicker assembly.
Cheese Options: Mix up the cheese with a blend of pepper jack, queso fresco, or mozzarella for added flavor.

Why You Should Try This Recipe

These Easy Shredded Beef Enchiladas are bursting with flavor, simple to make, and perfect for any occasion. The combination of tender beef, melty cheese, and savory sauce makes this dish irresistible and sure to be a hit at the dinner table.

When you’re craving Mexican-inspired comfort food, these Shredded Beef Enchiladas are the answer. They’re easy to customize, freezer-friendly, and packed with flavor. Enjoy them fresh from the oven with your favorite toppings for a truly satisfying meal!