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!
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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]
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.