Shredded Beef Enchiladas
These beef enchiladas are Mexican comfort food at its finest. Shredded beef simmers in a homemade enchilada sauce for ultimate flavor, then is mixed with jalapenos, cheese, and cilantro. Rolled up in tortillas and topped with more sauce and cheese, these enchiladas are sheer perfection. It’s a classic recipe that deserves a spot in everyone’s dinner rotation.
When faced with a decision on the type of meal to eat when away from home, I default to a place that has amazing burgers or a Mexican restaurant.
I find it hard to go wrong with a meal when it starts with a huge complimentary basket of fresh tortilla chips and salsa, guac, or queso to dip them in. I don’t have a consistent go-to order, but I have never been disappointed with authentic enchiladas – they’re always a home run.
While honest-to-goodness shredded beef enchiladas aren’t super quick to make at home, they ARE easy, don’t take much effort, and 100% worth your time once you taste them. These have a fantastic, authentic flavor. The sauce totally makes it, and I think you’ll love these just as much as we do!
Enchilada Ingredients
These simple ingredients transform into the most tender, delicious enchiladas!
- Meat: Blade steak is used but can be substituted with a chuck roast. This recipe can also be adjusted for using different types of meat (see notes below).
- Veggies:Onion and garlic are a fantastic base.
- Spices: A classic trio of chili powder, cumin, and coriander pack a flavorful punch. A bit of sugar and salt helps to balance all of the flavors. Chopped pickled jalapenos are added to the filling but can be omitted or reduced for a milder version of the dish.
- Sauce: The beef simmers in a homemade red enchilada sauce, which could not be easier to make! Along with the onion, garlic, and spices, some tomato sauce is water is added to complete the sauce.
- Tortillas: Corn tortillas are the traditional and authentic option, but you can also use flour tortillas.
- Cheese: Monterey Jack and cheddar are a classic combo! Feel free to use any combination of cheeses you have on hand.
- Cilantro: The last big flavor enhancer, this is added to the filling to brighten up and round out the dish.
Variations
You can adjust this recipe to different types of meat if you’d like! See below:
- Easy Ground Beef Enchiladas: You can use ground beef (or ground turkey or ground chicken) if you’d like. Instead of searing, cook the ground beef until thoroughly cooked and no pink remains. Remove from the pot, prepare the sauce as directed, but simmer it on medium-low for about 10 minutes, strain it, stir in the ground beef, and proceed with the recipe.
- Chicken Enchiladas: You can substitute chicken for beef using the same amount. Sear chicken breasts or thighs as you would the beef and follow the recipe as directed, except you will only need to simmer it in step #3 for 15 to 20 minutes (an instead-read thermometer should register 165 degrees F for breasts or 175 degrees F for thighs). You can also use store-bought rotisserie chicken; incorporate it as you would the cooked ground beef noted above.
- Add-Ins: You can also mix in corn, black beans, and/or diced green chiles. Doing so will beef up the filling, and you may have leftover filling, or you can roll more enchiladas for an additional, smaller baking dish.
How to Make Shredded Beef Enchiladas
Here’s a quick review of how we’re going to make these amazing enchiladas (for the full instructions, see the recipe below):
- Sear beef until well browned on each side.
- Saute onions with the seasoning mixture.
- Add tomato sauce and water and bring to a boil. Return the meat to the pan and simmer until the beef is fall-apart tender.
- Strain the sauce, shred the beef, and mix with shredded cheese, jalapenos, and cilantro for the filling.
- Assemble the enchiladas, pour over more sauce, and top with shredded cheese.
- Bake until the cheese is golden brown, then dig in!
Recipe Tips
- How to Soften Tortillas: Softening the tortillas first is an important step, as it makes them easier to roll and less likely to tear or break. Most packages of tortillas provide instructions for softening them, but if yours does not, place them between layers of damp paper towels and microwave for 20 seconds.
- Topping Ideas: Sour cream, shredded lettuce, diced avocados, guacamole, salsa verde, extra chopped cilantro, sliced green onions, and/or lime wedges.
- Side Dish Ideas: Mexican rice, cilantro-lime rice, or corn salad make wonderful side dishes for enchiladas. You can never go wrong with chips and salsa on the side, either!
- Slow Cooker Option: If you’d like to use a slow cooker, complete the recipe through step #3, but instead of simmering on the stovetop, transfer everything to a slow cooker and cook on low for 9 hours or high for 4½ hours. Once finished, proceed with the rest of the recipe as written.
- Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead: The beef filling and sauce can be prepared through step #5 and refrigerated in separate containers for up to 2 days. Prepare the rest of the recipe as directed, increasing the covered baking time by 5 minutes.
- Freezing Instructions: You can freeze these enchiladas before baking. Prepare the recipe through step #5. Transfer all of the sauce to an airtight quart-size freezer bag or deli container and place it in the freezer. Roll the enchiladas according to the instructions, placing them into an empty baking pan lined with parchment paper. Place in the freezer until completely frozen, at least 3 hours. When completely frozen, transfer individual enchiladas to a gallon-size freezer bag and place them in the freezer for up to 3 months. To bake, transfer the sauce to the refrigerator overnight to thaw. Then assemble the baking dish as directed in step #6 (the enchiladas do not need to be thawed; you can place them in the baking dish frozen). Increased covered baking time to 30 minutes and uncovered baking time to 20 minutes.
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Shredded Beef Enchiladas
Wonderfully cheesy, saucy, and mildly spicy beef enchiladas.
Ingredients
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1¼ pounds top blade steaks, trimmed of fat
- 1 tablespoon vegetable oil
- 2 yellow onions, finely chopped
- 15 ounce tomato sauce
- ½ cup (120 ml) water
- 4 ounces Monterey Jack cheese, shredded, divided
- 4 ounces sharp cheddar cheese, shredded, divided
- ⅓ cup chopped fresh cilantro
- ¼ cup chopped canned pickled jalapeños
- 12 6-inch corn tortillas
Instructions
- In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
- Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and sear on both sides, about 6 to 8 minutes total. Remove the meat to a plate.
- Reduce the heat to medium, add the onions and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook for 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.
- Preheat oven to 350 degrees F.
- Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and shred the beef into small pieces. Mix together with the cilantro, jalapenos, and half of the shredded cheeses.
- Spread ¾ cup of the sauce in the bottom of a 9×13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread 1/3 cup of the beef mixture down the center of each tortilla, roll up tightly, and place seam-side down in the baking dish. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.
- Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Beef: Top blade steak is sometimes called “flatiron steak”. If you cannot find that cut of beef, you can substitute an equal amount of chuck roast.
- Chicken: You can substitute chicken for beef, using the same amount. Sear chicken breasts or thighs as you would the beef and follow the recipe as directed, except you will only need to simmer it in step #3 for 15 to 20 minutes (an instead-read thermometer should register 165 degrees F for breasts or 175 degrees F for thighs).
- Ground Beef: You can also use ground beef (or ground turkey) if you’d like. Instead of searing, cook the ground beef until thoroughly cooked and no pink remains. Remove from the pot, prepare the sauce as directed, but simmer it on medium-low for about 10 minutes, strain it, stir in the ground beef, and proceed with the recipe.
- Add-Ins: You can also mix in some corn, black beans, and/or diced green chiles. Doing so will beef up the filling, and you may have leftover filling, or you can roll more enchiladas for an additional, smaller baking dish.
- Tortillas: Corn tortillas are traditionally used for enchiladas, but you can substitute flour tortillas.
- Controlling the Spice: Cut the amount of jalapenos in half for a milder dish.
- Topping Ideas: Sour cream, shredded lettuce, diced avocados, guacamole, salsa verde, extra chopped cilantro, sliced green onions, and/or lime wedges.
- Side Dish Ideas: Mexican rice, cilantro-lime rice, or corn salad make wonderful side dishes for enchiladas. You can never go wrong with chips and salsa on the side, either!
- Slow Cooker Option: If you’d like to use a slow cooker, complete the recipe through step #3, but instead of simmering on the stovetop, transfer everything to a slow cooker and cook on low for 9 hours or high for 4½ hours. Once finished, proceed with the rest of the recipe as written.
- Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead: The beef filling and sauce can be prepared through step #5 and refrigerated in separate containers for up to 2 days. Prepare the rest of the recipe as directed, increasing the covered baking time by 5 minutes.
- Freezing Instructions: You can freeze these enchiladas before baking. Prepare the recipe through step #5. Transfer all of the sauce to an airtight quart-size freezer bag or deli container and place it in the freezer. Roll the enchiladas according to the instructions, placing them into an empty baking pan lined with parchment paper. Place in the freezer until completely frozen, at least 3 hours. When completely frozen, transfer individual enchiladas to a gallon-size freezer bag and place them in the freezer for up to 3 months. To bake, transfer the sauce to the refrigerator overnight to thaw. Then assemble the baking dish as directed in step #6 (the enchiladas do not need to be thawed; you can place them in the baking dish frozen). Increased covered baking time to 30 minutes and uncovered baking time to 20 minutes.
- Source: Recipe from Cook’s Illustrated
Calories: 193kcal, Carbohydrates: 21g, Protein: 8g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 18mg, Sodium: 783mg, Potassium: 244mg, Fiber: 3g, Sugar: 4g, Vitamin A: 997IU, Vitamin C: 5mg, Calcium: 205mg, Iron: 2mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published in September 2014.
[photos by Ari of Well Seasoned]
Great recipe thanks! cosmic values
These were wonderful. Made such a nice dark red sauce.
So glad you enjoyed them!
I’ve made these from this recipe, really delicious. Happy that I found it!
It is so easy and nutritious. Thanks so much. Cl
These may taste good, but you should be more careful about using the word “authentic.”
I agree… This might be authentic Tex-Mex!
This sounds wonderful and I plan to make it when my husband comes back from business in the North (notoriously famous for some bland food).
I may tweak it a bit, but as it stands it sounds very tasty.
Absolutely wonderful. I have never tried home made red enchilada sauce. I have avoided red sauce because I never cared for the tang it has. This was so good. I will make this over and over again. A game changer for me. Thanks so much.
Best beef enchiladas! The whole family loved it. Will make them again for sure.
This is so very good. The 3rd time I have made it and serve it with my guacamole.
what kind of chili powder? it drives me grazy when a recipe say’s chili powder but never say what kind of chili powder
In response to your comment about what kind of chili powder to use in a recipe, I have found several that I like.
Penzy’s spice makes blends that are benign in heat, moderate or hotter. I usually use Penzy 3000 for medium heat and Penzy 9000 for a little more kick. I’m from Texas and like it ‘warmer.’
You can also look into ordering on line from The Spice House…..which is my new line of custom spices.
Grocery store chili powder is very harsh to my palate and just tastes sort of crude.
Can you make this in the instapot?
These turn out wonderful. I did make with different combinations. Streak, ground meat, chicken chunk, ground chicken, and a vegetable style with cheese. Some corn and flour tortilla.
In your photo it appears you are using flour. I have used flour in the past with white sauces and Chichén enchiladas. These all turned out great. The sauce is the bomb and the key.
HI Eliza, I’m so glad you enjoyed these! They are white corn tortillas; flour will work but they tend to soften and break down a bit more.
Best enchiladas EVER!! So much flavor, I just couldn’t get enough! Will definitely be making this again and again…well my son will anyway since he’s claimed this as one of his recipes to make for family dinner. 😊 I topped with sour cream, it was DELICIOUS!
How do you think these will freeze? I’m looking for some freezer recipes.. thanks a bunch!!
I’m wondering the same thing ,Nancy.freezer food is a must for all especially this recipe.
We don’t eat beef so I used chicken, but did everything else the same. These are AMAZING!! Family was fighting over who got to take the lone enchilada left for lunch tomorrow 💕
I may be mistaken but iy sure looks like you’re using flour tortillas in the assembly photo yet you call for corn in the discerption.
Maybe they are white corn tortillas?
They are white corn tortillas.
This was the best best enchilada dish I’ve ever made!!! Even better than any restaurant I’ve been too! This will be my “go to” recipe from now on.
Loved the recipe. Everything turned out perfect except for the steak. It was tough. I had to cut it up really fine at the end. I used church steak and cooked for 1 1/2 hours. Maybe I used the wrong cut or I didn’t cook long enough. Next time maybe I will use a pot roast instead of steaks.
Your beef enchiladas recipe is my absolute go-to when I’m trying to please a crowd. My neighbor drove me and my pup to the animal hospital yesterday and waited there the whole time with me. I’d like to make him a tray of enchiladas to say thank you, but I’m unsure about how to give them to him.
Would I be able to prepare the entire dish, cover it with foil then refrigerate and give to him cold to heat in the oven? Or is it best to give him all the components and have him assemble it himself? (Sauce, meat mixture, tortillas, pre-portioned cheese)
Oh my goodness, how kind of you! I think if you knew he’d bake it that same day, you could assemble it for him. If you weren’t sure, then I would give him the components separately, just so the tortillas wouldn’t get too mushy.
I used some large pieces of elk stew meat I had in the freezer, and doubled the recipe. The long simmer time tenderized the meat nicely and I really liked the enchiladas sauce this made. Thank you for another great recipe.
Michelle, love Mexican food especially enchiladas, thank you for the recipe.
I used the cheapest roast I could find. Pan seared it first then transferred to crock-pot. Cooked onion and added spices…cooked until fragrant, added tomato sauce and substituted beef stock for water. Deglazed pan then dumped into crock-pot along with roast….6.5 hrs on low. The liquid is then reserved and put on heat to reduce a little until it thickens a bit and that was our “Enchilada sauce”. It was delicious
This recipe was fantastic! I couldn’t find the steaks but I had a chuck roast that was twice the weight so I doubled everything and I simmered the roast in the sauce in the oven on low until it was falling apart. I made two pans and froze one of them. This recipe will go in my recipe box! Delish!
These are the best enchiladas I have ever made and so easy
Such a delicious recipe. I liked thesteak vs ground beef and you didn’t need to buy a lot to make it go far. The sauce was delicious! I added some pickled jalapenos and it was tasty but you could go without if that was too spicy. My kids even liked the spice though. The only complaint was that there wasn’t enough sauce, I would’ve doubled the sauce next time to use more on top.
My family loves this recipe! Best enchiladas I’ve ever had and believe me I’ve tried a lot of them!
HELP!!! I am simmering the sauce and the beef, and it is burning on the bottom and there is not enough…. any suggestions?
So so so good and fairly easy by using my slow cooker. Cooked on high for 6 hours, used brisket meat, so had some leftovers. Used the suggest 1/3 cup serving size per tortilla when assembling and that worked perfect! I didn’t use as much sauce on the bottom and I think it worked fine. I will definitely make these again!
It was super easy to follow! I used boneless chicken thighs instead of the steak. Will do again, family loved it
These are the best enchiladas ever. It definitely makes more than what the recipe says though.
These are AMAZING!!!!!!! Thank you for the recipe.
I have made these several times sometimes with using beef and today with chicken. SO GOOD!!! I put my meat and sauce ingredients into a crockpot to simmer after browning the beef, for the chicken I put it all in the crockpot. Cook for several hours till tender and then and the cheese, cilantro and green chilies. Serve with home made salsa, Mexican rice and refried beens. YUM!!! Thank you so much for this recipe!
I made this last night and the meat was extremely tough. I bought the recommended kind and followed the recipe with the exception of letting it simmer more like 2 hrs than 1.5. I can’t imagine that would have made the meat tough. Any ideas? I loved the rest of the recipe, though. Great flavor!
This is an amazing recipe! Simple enough. Just give yourself the time to make it. Yum!!!
If any Mexican recipe calls out for cheddar cheese then it’s NOT AUTHENTIC nor is using chili powder. Chili powder gives a distinct Southwestern flavor which is not the same as Mexican. And the only place you’ll find cheddar cheese in Mexico is in the Gringo section of a grocery chain store. I know, I grew up in Mexico. So please call it anything but ‘authentic’.
My sister in law is pure Mexican…she puts cheese in her authentic dishes as does her mother. Maybe different parts of Mexico? I have not made these for her but I think she would say “Not bad for a gringo!”
In my experience you always dip the tortillas the sauce before filling…agre about the cheese!
Just browsing this recipe; however I’ve made beef enchiladas before. I’ve made my own sauce from dried chilies but if I don’t have time I’ve used chili powder. No flavor issues. My grandmother used cheddar cheese. She learned from my great grandparents, who were from Sinaloa and Sonora Every region in Mexicó has distinct flavors and recipes. Knowing this I would never criticize a recipe simply because it was not made the way I cook. I would just make suggestions. I personally only use flour tortillas for burritos. Or, When I cook Mexican for my husband, he uses warm flour tortillas to scoop up his food. I personally only use corn tortillas for enchiladas, lightly frying them before rolling. And I love the slow cooker to cook tough meats like chuck steaks/roasts. And I’m definitely not a gringa!
I appreciate your perspective <3
Me too, I so agree. We can make suggestions nicely without being critical.
Part of the fun in reading these posts from readers (most of them) is learning and reading about variations and other ideas. Sheesh, let’s be more supportive and encouraging to one another.
First time making enchilada’s and I really liked the flavour of this sauce. I did mine with a shoulder roast in the the slow cooker and had lots of meat left over for a pot of taco soup. I didn’t read through all the comments first and I did have the problem of my corn tortilla’s dissolve in the sauce when it baked. The flavour was still great, but the consistency got a little mushy. I heated my tortilla’s in a warm pan first so they rolled ok. Will definitely make again and maybe try frying them in oil, use flour ones or the uncooked ones!. Thanks for all the tips!
I made this for our weekly family dinner, it was a hit. I actually bought some pulled pork from a local BBQ place, plain no sauce and used the pork instead of beef. Everyone loved them and they were not too spicy, which can be altered depending on whether you use Hot or Mild peppers, etc. Will make again.
This was fantastic! I did up the tomato sauce and substituted chicken stock fit the water since I wanted addition Al sauce to go with my rice and beans…
Can this recipe be doubled?
So do you recommend corn tortillas over flour? I usually use flour.
Corn is traditional. Flour makes it more a Burrito.
These were absolutely delicious!!! Like a previous commenter, I made the meat in my Instant Pot. I followed the directions as is up to the point of simmering the meat and set the Meat/Stew pressure mode for 55 minutes. I removed the meat from the pot with a slotted spoon and it was perfectly cooked and shredded easily. I used the Tortilla Land uncooked corn tortillas that are available in the Dairy/Refrigerated section of my grocery store. They are a little thicker than the packaged, cooked tortillas. They held up perfectly for assembly and cooking. I will definitely be making these again!
Finally an authentic tasting enchilada sauce! This was freaking amazing.
Hi Michelle~ when you say “chuck steaks”, to what cut of meat are you referring? I’ve never heard of chuck steaks. Could I use a chuck roast? Also, from your photos it looks like you’re using flour tortillas instead of corn. I think that flour tortillas hold up better when baking. Corn tortillas tend to fall apart and would be better fried for tacos. Wondering if you would explain both the meat and tortillas. Thanks!
Corn tortillas turn to mush everytime I make enchiladas. They soak up all the sauce and fall apart, with an unpleasant texture. Is there a specific brand of corn tortilla that I can use that will not fall apart? What am I doing wrong?
You need to fry the tortillas for a few seconds on each side in a little oil. I’m sure any kind is fine..vegetable, canola, probably even olive oil would be ok. I pat as much grease off as I can…..never come out soggy.
I use Mission brand tortillas, but you could absolutely use flour tortillas if you’d like!
This looks delicious! This post came just in time because we are having a Cinco de Mayo celebration next week at work. Question – once you get all the enchiladas put together, could you put them in a 9×13 crock pot to cook? No oven at the office = crock pot for pot lucks.
This recipe was delicious! I was wondering if I double the meat in this recipe, how long should I cook for tender beef?
I made these last night for dinner and they were great. I like the use of chuck steaks (or possibly a small chuck roast) instead of ground beef. It gives the enchiladas an authentic look and taste. The sauce came together well and the dish came together well, except the tortillas soaked up all the sauce. Next time, I’ll drop them in hot oil for a few seconds before filling & rolling them up. This is my new beef enchilada recipe.
Way too much chili powder. It was too over powering.
Jeez, calm down Melissa, when i made this recipe it was good. maybe you have a bad taste for GOOD FOOD! your wasting your time if you don’t like Mexican food. think before you do, MEANIE. give the Michelle lady some slack!
I don’t have coriander, can I leave it out?
Or sub with something else?
I don’t have time to go to the store.
Hi Liana, You can leave it out. Enjoy!
I loved this recipe! The sauce made the dish have an authentic feeling and my family was impressed. I am the only one who eats spicy in the house so I saved the fresh jalapenos and served with mine for some heat. Thank-you so much for this amazing dish my family will be adding to our regular meals.
This is Mexican? I think I need to make a blog to help people make real Mexican food!
Hey Jose, why don’t you just do that and hopefully no one will go on it! Go away!!!!!
Hey, Donna? Relax, hon. Mexico has so many different styles of cooking, but most Americans are only familiar with the Tex-Mex or Call-Mex styles, so it can be frustrating for people who are familiar with the other types to have their native cuisines shoved into the beans-cheese-beef-flour tortilla heading. This isn’t a bad recipe, but it’s definitely Americanized. Jose has a valid point; most Americans have no idea of what the majority of food is like in Mexico. Instead of invalidating him, recognize that he’s right. He’s not insulting your taste, he just wants you to expand your palate. Look, the U.S. has given the world some pretty heinous stuff:. McDonald’s, KFC, Coke, Funyuns, high fructose corn syrup, and trickle down economics. Maybe we can learn to appreciate other cultures.
It’s obvi Tex-Mex. Mexico is huge and has lots of different cuisines, so chill a little. I love eating in Mexico City, where the food is totally different from that on the border or in the Yucatan, but it doesn’t mean that the “Mexican” food from TX, NM, AZ, and CA is bad. After all, they were once part of Mexico. Americans get a little squeamish with some of the “authentic”stuff. I love escamoles, but they’re not for everyone. Look, some of these people are probably from Wisconsin or North Dakota, so cut them some slack. They’re used to kinda gross stuff, like German food, which is fine. Let people eat what they want and try not to judge.
Very good! I will definitely be making this recipe again!
This will be our fourth time making these. They are wonderful. My husband is from Mexico City and even he agrees! Thanks
I have now made this recipe 3 times and I love it!! This last time was the easiest! I did substitute the chuck this time for ribeye since my grocery did have it. One more note, I also used hot mexican chili powder instead of regular chili powder and it made a difference. I will be eating it tonight along with my awesome salsa and homemade tacos!! Thanks for this awesome recipe!
These sound so good. Gonna have these for tea i think. Thanks for sharing.
Simon
How do you keep the cron tortias from splitting a part .?
Mine always fall a part.
Hi Bonnie, Microwaving them (as it states in the recipe) helps to keep them soft and pliable.
My family loved these! Instead of cooking on the stove and in the oven, I used my Instant Pot. I cooked everything in it, step-by-step, just like above, but cooked the meat for 55 min. It turned out perfect. I’m making them for the second time tonight.
my grandmother is from Mexico and she always fried them a bit in oil to make em soft and wrapped in in paper towels
Best enchilada recipe I’ve ever made. Good job.
Sounds delicious! Love the use of chuck and the great blend of spices! Just concerned about the amount of liquid the beef will be cooked in over the course of 1 1/2 hrs: a little less than 2 1/2 cups (water and tomato sauce). Assuming the meat will absorb some of the liquid. Will there still be enough left to coat the bottom of the dish, top the tortillas? I was also planning on briefly pan frying the corn tortillas then dipping them in some sauce to soften them. Thanks!
Hi Sandra, It was definitely enough sauce (as you can see in the photos, there is quite a bit pooled in the bottom of the pan).
The first time I made this the sauce was not enough. I did allow the mixture to drain for quite a while the last time I made it and it worked fine.
I’m curious if these could be pre-assembled and frozen since I’m not sure how the tortillas would be affected. I’m always looking for recipes that I can put away for my elderly dad.
Hi Tara, I have never tried to freeze this particular recipe, but I know many people who freeze enchiladas for freezer meals. I might suggest freezing the extra sauce separately and adding it to the top, along with the cheese, before baking so that the tortillas don’t become too soggy.
Hi, what cut of beef are people using for this recipe? I want to try the recipe, but I’m not sure what type of beef to use. Thanks!
I have used chuck and ribeye. Will have ribeye tonight so I will let you know!
I made these. They turned out very good. I was a little Leary of the sauce but it is truly excellent. This is a great beef enchilada.
Are boneless chuck steaks the same as chuck roast? (I’m not good with knowing about cuts of meat!)
Thank you. Looking forward to making this – looks delicious!
Hi Kathy, I’ve never heard of boneless chuck steaks? I would just ask the folks at your meat counter for clarification!
Hi, the recipe calls for “boneless chuck steaks.” What do you use for these enchiladas? Thank you!
Yes, it would be the same!
This my sound silly, but when do you add the spice mixture?
Hi Denise, See step #3.
I grew up making enchiladas with New Mexico dried red chile. Seeded, deveined, soaked in hot water in a blender with garlic, salt, cumin, tomato sauce. Soak for an hour then purée. In a pan with a little oil make a rue then add sauce. It will thicken as it simmers. I got away from frying corn tortillas in oil. I spray a large pan with cooking spray. Lay out 3 or 4 tortillas and let them heat up in low-medium heat. I spray them with a little cooking spray and flip. A lot less oil and they are very playable.
Yes! Yes! Nikki!
Always the best this way!
This is what we made for my son’s graduation reception.. I helped 🤭 anyway… 🤷🏽♀️ added cheese and rolled.. I’m not a good/natural cook, but I’ve been around along time, and what I could never get through my head is; they are the best, but watching them add seasoning, etc.. I was like “I’m glad you guys know how to add a pinch of that, a pinch of this, and it comes out great, I need a recipe!” Of course, the ladies that have been making them for decades don’t believe in measurements.. no such thing. 😆 (im so intimated to even attempt)
Where I live we have Mexican restaurants on every corner (US) and of course everyone has their favorites..
I should try Michelle’s way for starters, then the way you explained the next.. I would only use ground beef though, my kids are too picky to have anything else.
Thanks gals!
Made these for dinner tonight, the best enchiladas I have had. Delicious! Will definitely make them again. Thanks for the recipe.
How would you compare this sauce to the sauce used in your chicken fajita enchilada recipe (Spicy Skillet) ?
Are they similar in flavor/texture or completely different?
Hi Sharon, I think this one is a lot more flavorful!
I made these today! WOW!! They were flawless! My meat took a really long time to get tender and I kept adding water until it was tender. I will try a crock pot next time for convenience. This is a VERY good recipe!!! Thank you so much!!!
I am going to make these for dinner tonight! I’m using ground beef because that’s what I have on hand. Here’s hoping it’s still delicious!
How did these turn out with ground beef? My kids don’t like shredded beef for enchiladas.
I just made these. OMG‼️ thank you so much for such a great recipe. I love making enchiladas but have never been completely satisfied with the outcome and I’ve been doing this for years. Now I not only know what meat to use but also and oh so important HOW TO MAKE MY OWN SAUCE. I am a happy person and oh so grateful that you shared with us. My sons, daughters-in-laws, grandchildren love you.???
This looks awesome, but I’m sorry – but I need clarification on step 5. When you strain the meat over (the first) medium bowl, are you straining all the contents of the dutch oven, and the strained part becomes the sauce? I get that you put the meat into another bowl, add the cheeses, cilantro, etc. Maybe its more clear as you’re cooking it?
Hi Cameron, Yes, you are straining everything and the strained liquid becomes the sauce.
Can i replace Chili pepper with Cheyenne Pepper ??
Hi Heather, Definitely not, cayenne pepper is significantly spicier than chili pepper – I don’t think you’d want a dish that hot.
Hi Michelle, I’m making these enchiladas right now and it’s simmering on the stove. The smell is divine! However, do you think this same sauce can be made using chicken? I tasted the sauce and it’s wonderful!
Hi Linda, You could definitely use the same sauce for chicken – yum!
I was wondering if you could substitute ground turkey for the beef and if so how much should be used?
Hi Ahlania, I think you could do ground turkey but it would obviously change the taste and texture of the recipe. I would use the same amount as the beef.
I don’t know if I missed something but my sauce was really thick. All in all, very tasty. Thank you for the recipe.
I made these today and me and my daughter loved them!! Made the beef filling in the slow-cooker (6 quart), took about 6-7 hours on low for the beef to be tender, warmed the corn tortillas in the microwave and had no probs with cracking. I didn’t use the full 3 tablespoon of chilli powder, because I wasn’t sure how hot they would be ( i believe here in the UK, our chili powder is a bit hotter) i used mild chili powder and they were great, next time I’ll add the full 3 tablespoons.
Didnt use the full lot of beef filling and enchilada sauce, so I put them in seperate containers and I’m going to freeze them.
I love making recipes that go further than one sitting!!
Thanks Michelle : )
Faye,
What did you put into the slow cooker with the beef? I’m new to using a slow cooker, but it is so convenient!
Hi Michelle, Going to make this in the slow cooker, I was wondering, if there was any beef filling left over after filling the tortillas, could I freeze the beef?
Thank you
Hi Faye, Sure, I don’t see why not!
I made these the last week and I’m making them again tonight! I did it a bit different though. I bought stew meat cut the fat off seared the fat in the pan tossed it in the trash and after the sauce was prepared I boiled the stew meat in the sauce when it was finished I separated chopped and stuffed the tortillas. I couldn’t find coriander anywhere but it was still really tasty.
Made these last night for my college son home on a weekend break. He said how much he liked it at least four times. Yum and thank you!
Ok so the first day I made this I ate them not too long after they were out of the oven. They were ok; husband loved them. I was meh. Second day after the spices melded over night I am in foodie LOVE! Definite rotation. I will be making the filling a day ahead next go round. Thanks for sharing!
I made these last night, but doubled the recipe (half for my family, half for a potluck at work) including the amount of chili it called for, not realizing that I’d purchased a super spicy-hot chili. I can’t handle the heat, but my husband and son can, and they really liked this enchilada recipe … in fact, I got FOUR thumbs up! The potluck is tomorrow, and I’m confident that everyone will enjoy this dish. I will definitely be making it again, but next time I’ll use a milder chili powder. Thanks!
They look amazing! I have never made enchiladas before so this looks like a good recipe for a first try!
My 12-year-old son and I made these and they are amazing! We bought a chuck roast, multiplied the rest of the recipe to match the larger piece of meat, then cooked the whole thing in the crockpot overnight. At dinnertime we just had to shred the meat and roll up the tortillas. Easy and delicious!
i made these tonight and they were totally delicious!!!! thank you!!
These were awesome! I have a weakness for mexican food and when I saw a 30 minute prep time I was totally sold. This dish was easy to prepare (if I can do it anyone can) and oh so yummy! My husband enjoyed it too and took all of the leftovers for lunch today. Thanks for sharing this one!
These look so good – I love Mexican food, but have actually never tried enchiladas. The recipes I’ve seen always call for a can of enchilada sauce and I’ve never seen it in the store here, although I’m probably just missing it! A recipe for the sauce as well as the filling is perfect though so I can try them out! Pinned!
I could eat dinners like this every night! It probably wouldn’t be healthy for me, but I could do it :)
I love the idea of enchilada’s from scratch. These look delicious!
I’m sitting here, eating my lunch, and wishing I was eating these babies instead. These look AMAZING! Can’t wait to try them.
Wow, these look unbelievable! I have a go-to chicken enchilada recipe I make often, but not a beef one. I’ll have to try this soon! You are having a boy right? I have a couple friends who craved meaty, savory dishes a lot when they were pregnant with their boys. I however, craved SWEETS- and I had a girl :)
Hi Emily, I am having a boy, too funny!!
It’s been far too long since I’ve had enchiladas, and these are giving me an undeniable craving! These look amazing, and you’re so right…you can never go wrong with Mexican food!
I don’t know if the package directions call for it or not, but whenever I have warmed tortillas in the microwave, I have loosely wrapped them in wrung out wet paper towels. The water helps to steam them so they stay soft and tear less. Also, and I am sure this is a regional thing (I live in San Diego, CA), but if you can find the raw corn tortillas at the grocery store they will CHANGE YOUR LIFE. I can’t go back. EVER. The flour ones are amazing too, but the corn ones are so above and beyond the already cooked/packaged kind. They are starting to pop up in our regular grocery stores in the refrigerated section by the cheeses and stuff where you by the fresh salsa and chorizo and you can buy them in bulk at our Costco.
Cheesy meaty goodness. These look amazing. I don’t love the flavor of corn tortillas so I think I would sub in flour. Can’t wait to try this though!
xo Rachel
These look delicious! I’ve been making enchiladas for years but have never used slow-cooked beef like this for filling, yum!! I was also so happy to see you using corn tortillas! Many recipes and restaurants use flour but corn is THE authentic type to use for enchiladas! BTW, I have always rolled enchiladas the old fashioned way…briefly frying each corn tortilla in oil, draining, then dipping each one in sauce before rolling. Great flavor and no issues with cracking, but obviously much more time consuming than softening in the microwave. I’m going to try your way next time, thank you!
Yes any hints on rolling yellow corn tortillas?
I find tney crack or split leaving me frustrated. Flour tortillas are easier to roll but change the taste completely.
Hi Carolyn, I warmed them up just a tad and didn’t have any issues with cracking or breaking.
I know you wrote this a year ago, but let me tell you what I do to make rolling corn tortillas easier(but yes, it adds more calories). My Mom used to heat up some oil(I use Canola) in a skillet and cook the tortillas, one at a time, for just a few seconds on both sides. Remove from the oil, shaking off the excess, and drain on paper towels. They should now roll easily.
Try lightly frying in olive oil before rolling
You can use a few drops of water in a heated pan place the tortilla on that and slight move it around. The puck it up add a few more drops of water and do the other side of the tortilla to make it easier to roll.
We buy the torillas that are the flour corn mixed.. taste like corn but wrap like flour
This looks SO good!
http://www.eatwearwander.com
Silly question: which rolls easier, white corn tortillas or yellow? I’ve tried to roll warmed yellow ones in the past and have found them to be the bane of my existence.
Help!?
Hi Michael, I’ve never used white corn tortillas, but flour ones are definitely easier to roll. I warmed up the corn ones just a tad, and didn’t have any issues with cracking or ripping.
This looks so yummy! Do you think corn tortillas would work in place of the flour ones? I know they don’t always rolls as well…
Sophia, the recipe calls for corn tortillas.
The recipe calls for corn tortillas – did you mean the other way around to substitute flour tortillas for corn? I use flour tortillas in my enchiladas because I prefer the taste, but they do turn out gummy.
Thanks, I must have been out of it this morning and assumed flour tortillas! Most recipes I see call for flour tortillas and I recently had to go gluten free so my brain goes in to substitution mode….
Fry the corn tortillas for just a few seconds and completely Sqeeze oils out with paper towels! Much better.
Microwaves dry out tortillas
Frying them adds extra fat
Try dipping them in the sauce(heated) for a few seconds… A little messy but softens them nicely.
Arizona trick
Go to a Mexican store and get the corn tortillas, they are the best. I have never had a problem with warming any tortilla in the microwave. If you heat them too long they will dry out. I wrap mine in a dish towel when heating. Also you do not need oil in the pan to heat the tortillas that way. The only time I ever use use oil is when I am making Chilaquiles. My boyfriend is Mexican and I learned to cook Mexican food from his mom.
Great recipe. So pleased I found it. Lynn, we prefer to use flour too. To fix the mushy problem, instead of covering them with the sauce, spray with cooking spray. Bake until gold and crispy then, cover with sauce and cheese, let bake until cheese is melted.
Good morning, Any chance you think the beef portion could be prepared & put in a crockpot to cook all day???
Hi Lisa, I think you could do that! Good idea!
we love Mexican and all other kinds of food, and I make it a lot, but for us going out usually is for seafood!
Hello! I craved Mexican food while expecting my first born. Alot. So much that my husband would jokingly comment, “Enchiladas, again?” But he willingly ate them! This recipe looks tasty. Thanks.
These look great! I love Mexican food. But I’ve never made enchiladas at home before. Can’t wait to try it!
Does it get any better? I have such a weakness for good enchiladas. Awesome photos, it is so hard to make enchiladas look good :).