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.

Two beef enchiladas on a plate with a dollop of sour cream on top and lime wedge on the side.

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.
Overhead close up photo of baked enchiladas still in baking 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):

  1. Sear beef until well browned on each side.
  2. Saute onions with the seasoning mixture.
  3. 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.
  4. Strain the sauce, shred the beef, and mix with shredded cheese, jalapenos, and cilantro for the filling.
  5. Assemble the enchiladas, pour over more sauce, and top with shredded cheese.
  6. Bake until the cheese is golden brown, then dig in!

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Three photos showing seared beef, sauteed onion and spices, and beef in a tomato sauce.
Three photos showing strained sauce, a bowl of enchilada filling, and assembled enchiladas prior to baking.

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.
Baked enchiladas in baking dish with pool of enchilada sauce in bottom.

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Shredded Beef Enchiladas

Yield: 12 enchiladas
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Wonderfully cheesy, saucy, and mildly spicy beef enchiladas.
4.96 (126 ratings)
Print Pin Rate

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
Nutritional values are for one enchilada.
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?

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Author: Michelle Lettrich
Course: Main Course
Cuisine: American, Mexican

This recipe was originally published in September 2014.

[photos by Ari of Well Seasoned]