Shredded Beef Enchiladas are the ultimate comfort food, offering a delightful combination of tender, flavorful beef wrapped in soft corn tortillas, all smothered in a rich, savory sauce. The moment you take a bite, the blend of spices and slow-cooked beef creates a melt-in-your-mouth experience, while the warm, gooey cheese adds a perfect touch of indulgence. Each enchilada is a burst of satisfying flavors, with the sauce providing just the right amount of heat and tang. Whether served with a side of rice, beans, or a fresh garnish, shredded beef enchiladas bring a comforting, homestyle warmth that makes every meal feel special.
Shredded Beef Enchiladas
Shredded Beef Enchiladas are a mouthwatering dish that perfectly balances tender, slow-cooked beef with the vibrant flavors of Mexican cuisine. Wrapped in soft corn tortillas and drenched in a savory, slightly spicy sauce, each enchilada offers a satisfying combination of rich, hearty fillings and gooey melted cheese.
Ingredients
- 3 pounds beef chuck roast
- ¼ cup water
- 1½ cup beef broth
- 3 tablespoons red wine vinegar
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 large onion, chopped
- 2 (4 ounce) cans chopped green chile peppers
- 1 tablespoon all-purpose flour
- 2 cups shredded Monterey Jack cheese
- 2 cups sour cream
- 1 cup oil for frying
- 20 (6 inch) corn tortillas
- 1 cup shredded Monterey Jack cheese
Instructions
- To cook the beef, place the roast in a large saucepan and add water, covering it with a tight-fitting lid. Let it simmer on low for about 30 minutes. Then, raise the heat to medium-high and sear the beef until browned on all sides. Once the water has evaporated, pour in the broth, vinegar, chili powder, and cumin. Cover the pan again and lower the heat to simmer for 1 1/2 to 2 hours, until the beef easily falls apart. Shred the beef using two forks or your fingers while it's still in the pan, and allow it to cool to room temperature.
- To make the sauce, heat a large skillet over medium-high heat and sauté the onion until it softens, but doesn’t brown. Add the green chilies and flour, stirring constantly for about 2 minutes to cook out the raw flour taste. Next, mix in the Monterey Jack cheese and sour cream, reducing the heat to low. Let the sauce simmer for 10 minutes, stirring frequently, until the cheese is fully melted and the sauce is smooth. Remove from heat and set aside to cool.
- To prepare the tortillas, heat oil in a large skillet over medium-high heat. Using tongs, dip each tortilla into the hot oil, frying for about 30 seconds per side until crispy. Once crisped, transfer the tortillas to a plate lined with paper towels to drain excess oil.
- Set your oven to preheat at 375°F (190°C) to ensure it reaches the perfect temperature for baking.
- Lay 1/4 cup of sauce along the center of each tortilla, then add about 1/4 cup of shredded beef on top. Roll the tortilla up tightly and arrange it seam-side down in an 8×11-inch baking dish. Continue this process with the remaining tortillas, sauce, and beef. Once all are rolled, sprinkle a generous amount of Monterey Jack cheese over the top.
- Place the dish in the preheated oven and bake for about 30 minutes, or until the cheese is melted and bubbling with a golden, bubbly finish.
