Mexican Shredded Beef Enchiladas

Tray of shredded beef enchiladas topped with jalapenos and avocado slices.

Mexican Shredded Beef Enchiladas

These shredded beef enchiladas start with tender Mexican shredded beef tucked into warm tortillas, then baked under enchilada sauce and melted cheese. A spoon of sour cream on top adds a cool, creamy finish that cuts through the richness.

Course Dinner

Cuisine Mexican

Keyword Beef Chuck Roast, Shredded Beef

Prep Time 1 30

Cook Time 5

Total Time 6 30

Servings enchiladas

Calories 332kcal

Author Darcey Olson

Cost $25

Ingredients

Chuck Roast

2½-3½ chuck roast
1½ tbsp vegetable oil for slow cooker version only
1 tbsp beef bouillon paste *Note 1

Spice Rub

1 tbsp chili powder
1 tbsp ground cumin
½ tbsp garlic powder
½ tbsp onion powder
½ tbsp paprika
1 tsp ground coriander
1 tsp black pepper

Braising Liquid and Vegetables

1 cup beef consommé or stock *Note 2
1 10 oz can rotel *Note 3
2 tbsp fresh lime juice
1 tbsp brown sugar
1 tbsp dried Mexican oregano *Note 4
1 medium onion, thinly sliced
2 bay leaves
salt, to taste

ENCHILADAS

12 corn tortillas, taco size
3 cups shredded Monterey jack or pepper jack, divided
1 28 oz can red enchilada sauce

OPTIONAL TOPPINGS

Mexican crema or sour cream
4-Ingredient Guacamole
pickled peppers

Instructions

OVEN ROASTED SHREDDED BEEF (*Note 6)

In a small mixing bowl, add all the spice rub ingredients and stir to combine. Set aside.
Move the oven rack to the top position and turn the oven broiler to high. (*Note 5)
Pat dry the chuck roast with paper towels and coat with the beef bouillon paste. Evenly coat the roast with the spice rub, using your hands to press the spices into the paste, and transfer to a roasting pan. Save any excess spice rub (you'll use it later).
Place the pan under the broiler and let the roast sear for 5-8 minutes, until the outside is dark brown and crusty. Keep your eyes on it, as it can quickly burn.
Remove the roast from the oven and reduce the oven temperature to 300°F. Add the beef consommé, rotel, lime juice, brown sugar, oregano, and remaining spice rub to the pan. Use a small spatula to stir the ingredients together. Add the onions and bay leaves to the liquid.
Tightly cover the roasting pan with aluminum foil and transfer the pan to the oven. Bake for 3½-4 hours, or until fork tender. Check at the 3½ hour mark, to see if it shreds easily with two forks. If not, bake for another 30 minutes, or until it does easily shred.
Remove the roasting pan from the oven and let rest, still covered, for 10-15 minutes. When ready to serve, remove the foil and use two forks to shred the roast right into the juices.
Give the shredded beef a final stir and taste, adding additional salt if needed. Drain the meat of excess liquid before using.

SLOW COOKER SHREDDED BEEF

In a small mixing bowl, add all the spice rub ingredients and stir to combine. Set aside.
Pat dry the chuck roast with paper towels and coat with the beef bouillon paste. Evenly coat the roast with the spice rub. Save any excess spice rub (you'll use it later).
Heat the vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add the beef and sear on all sides. Remove and transfer to the slow cooker.
Add the beef consommé, rotel, lime juice, brown sugar, oregano, and remaining spice rub to the slow cooker. Use a spatula to stir the ingredients together. Add the onions and bay leaves to the liquid.
Cover and cook on high for 3 ½ – 4 ½ hours or on low for 6-8 hours, or until the beef shreds easily with two forks.
Use two forks to shred the beef directly in the slow cooker. Give the shredded beef a stir and taste, adding additional salt if needed.
Cover and let cook on warm (or low) for a final 20 minutes. Drain the meat of excess liquid before using.

MAKE THE ENCHILADAS

Pre-heat the oven to 350℉. Grease a 9" x 13" baking dish and set aside.
In a large bowl, add shredded beef, half the cheese, and toss to combine. Set aside.
Pour ½ cup of the enchilada sauce onto a large plate.
Heat up 4 tortillas in a microwave for approximately 30 seconds, or until soft.
One by one, coat the warmed tortilla in the enchilada sauce and add 1/4 cup beef filling to the edge closest to you. Roll up tightly and transfer to the baking dish, seam side down. Repeat 3 more times until all 12 tortillas are filled.
Pour the rest of the enchilada sauce over the tortillas, making sure every part of the tortilla is coated.
Sprinkle the rest of the cheese evenly over the top of the enchiladas.
Transfer to the oven and bake for 20-25 minutes. Let rest for 5-10 minutes before cutting and serving.
Top with your favorite toppings and enjoy!

Notes

Note 1 – If you don’t have beef bouillon, use vegetable or avocado oil instead.

Note 2 – Beef consommé has a much stronger flavor profile than stock, so I highly recommend using it. It does tend to be saltier, however, so I wait to add more salt until after cooking.

Note 3 - Any flavor rotel will work.

Note 4 - Use regular oregano if you don't have Mexican oregano.

Note 5 – If using a dutch oven you may need to place the oven rack in the second position as they’re much taller than a roasting pan.

Note 6 - To reheat already cooked shredded beef: Place the shredded beef in a skillet over medium-low heat. Add a few spoonfuls of the cooking liquid or broth to keep it moist, and heat until warmed through.

Storing and Reheating Leftovers

Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months for longer storage.

To reheat, cover and bake at 350°F for 15 to 20 minutes until heated through. Individual portions can also be warmed in the microwave for 1 to 2 minutes.

Nutrition