These hearty Shredded Beef Enchiladas deliver restaurant-quality flavors right from your kitchen. After a gentle 8-hour simmer, tender beef fills corn tortillas alongside melted cheese, creating the ultimate comfort food experience. With just 20 minutes of prep time, this protein-packed dish (26g per serving) offers the perfect balance of convenience and authentic taste.
Whether you’re feeding a hungry family or meal prepping for the week, these enchiladas hit all the right notes with their irresistible combination of succulent meat and traditional Mexican spices.
Ingredients For Shredded Beef Enchiladas
- Chuck Roast (2 1/2 pounds): Choose a well-marbled piece for the best flavor
- Broth & Salsa: 2 cups low-sodium beef broth and 1 cup of your favorite salsa for rich sauce base
- Seasonings: Cumin, chili powder, onion powder, garlic powder, oregano for authentic Mexican flavor
- Thickener: 2 tablespoons each of cornstarch and water for perfect sauce consistency
- Tortillas: 10-12 flour or 12-15 corn tortillas (corn tortillas are more traditional)
- Cheese Blend: 1 cup each of shredded cheddar and Monterey Jack for ultimate meltiness
Step-by-Step Instructions
- Prepare the Meat: Season chuck roast generously with salt and pepper, place in slow cooker
- Create Cooking Liquid: Combine broth, salsa, and all seasonings, pour over the roast
- Slow Cook: Cover and let it cook on LOW for 8 hours until perfectly tender
- Shred & Sauce: Remove meat to shred, then thicken sauce with cornstarch mixture in a separate pan
- Assemble: Fill warmed tortillas with seasoned meat and cheese, roll and place seam-side down
- Bake: Top with remaining sauce and cheese, bake at 350°F for 30 minutes until hot and bubbly
- Serve: Garnish with your choice of toppings and enjoy with Mexican rice
Make-Ahead & Storage Tips
This beef filling is perfect for making ahead! You can cook the meat up to 3 days before assembly – just store it in an airtight container in the fridge. Already rolled the enchiladas? Cover them tightly with foil and refrigerate for up to 24 hours before baking.
Leftover cooked enchiladas stay fresh in the fridge for 3-4 days. They also freeze beautifully! Wrap individual portions in foil and freeze for up to 3 months. Warm them in the oven at 350°F until heated through.
Easy Substitutions
Don’t have chuck roast? A brisket or bottom round roast works great too! Swap flour tortillas for corn tortillas if you prefer – just remember to warm them first so they don’t crack when rolling.
Any jarred salsa works well here, from mild to spicy. For the cheese, feel free to use all cheddar or all Monterey Jack, or try pepper jack for extra heat. Can’t find fresh pico de gallo? Regular salsa makes a tasty topping too.
Serving Ideas
Make these enchiladas the star of taco night! Add bowls of fresh toppings so everyone can dress up their plate – diced avocado, chopped cilantro, sliced green onions, and a dollop of sour cream are perfect.
Mexican rice and refried beans make wonderful side dishes. For drinks, try horchata or Mexican Coca-Cola. A simple green salad with lime vinaigrette helps balance the rich, saucy enchiladas.
Pro Tips for Success
Let your meat rest for about 10 minutes before shredding – it’ll be juicier and easier to pull apart. When filling tortillas, don’t overstuff them or they might split. Place them seam-side down so they stay closed while baking.
Want extra-crispy cheese on top? Turn on the broiler for the last minute of baking – just watch carefully to prevent burning!
Shredded Beef Enchiladas
Equipment
- Slow Cooker
- Saucepan
- Baking Dish
Ingredients
For the Beef and Sauce
- 2 1/2 pounds chuck roast
- 2 cups low-sodium beef broth
- 1 cup salsa your favorite kind, or substitute a can of diced tomatoes with green chiles
- 1 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 Tablespoons cornstarch mixed with 2 Tablespoons water for slurry
For Assembly
- 10-12 flour tortillas or 12-15 corn tortillas, warmed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker.
- Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.
- Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove roast to a large plate and shred.
- Pour the sauce from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken.
- Preheat oven to 350 degrees F. Pour ½ cup of sauce over the beef and toss.
- Fill each tortilla with a spoonful of shredded beef and shredded cheese. Roll up and place in the pan, seam-side down.
- Pour desired amount of sauce over the enchiladas. Top with remaining cheese.
- Bake for 30 minutes, until bubbly.
