Hold on to your hats! This recipe for Shredded Beef Enchiladas recipe is crazy delicious! It is so good, you may just make it twice in the same week (or make a lot of it at once)! You are going to want these beef enchiladas on your plate and in your belly as soon as possible!
No joke, this recipe for Beef Enchiladas is to die for!
I’ll almost wager that for many of you (depending on where you live) this recipe is is going to taste more delicious thank just about any enchiladas you have had. Especially if you live on the East Coat!
The flavor of the sauce mingling with the meat, cheese and spices just works. It tastes like love!
Most of my 700+ recipes here on Soufflé Bombay are on the quick side, this is one of the longer recipes by time, however it’s so worth it.
Ingredients
- Chuck Roast
- S&P
- Your Favorite Rib Rub
- Tomato paste
- Beef broth
- Garlic
- Grapeseed or olive oil
- Vidalia onion
- The juice/sauce from your baking dish after meat is cooked meat
- 1 chilie and 1 TBS sauce from a can of Chipotles in Adobo
- Sugar
- Green chilies
- Cumin
- Shredded Monterey Jack or Pepper Jack Cheese
- Cilantro parsley and or scallions for garnish
- Large flour tortillas
Making this recipe for Beef Enchiladas AND Enchilada Sauce will be the new norm for you once you try it! Nothing compares short of being in Mexico or a top-notch authentic Mexican restaurant.
The sauce is rich and has layers of flavor and the meat is moist, full of flavor and delicious! Bite after bite, you may just do the happy food dance wiggle in your seat, go right ahead! Just look at that (below) don’t you want to dig in??
Side Dish Serving Suggestion
- Guacamole and chips
- Salsa and chips
- Mexican Street Corn (on the cob as a casserole or as a salad)
- Green salad
- Pico de Gallo
- Mexican Shrimp Cocktail
If chicken is your preferred protein in Enchilada’s, I have a really delicious White Chicken Chicken Enchilada recipe. It’s made easy by using rotisserie chicken shortcut if you choose. In my opinion, they are also better than what you get at most restaurants.
Tag me on Instagram if you make either enchilada’s at #SouffleBombay or @soufflebombay! I would love to see your dish!
Since I am not a nutritionist or registered dietitian, I use a WordPress plug in to calculate nutritional information. Recipe originally published in 2017, updated 2022 with additional information.
Recipe for Beef Enchiladas (To Die For!!)
Ingredients
Ingredients for the Beef
- 4-6 pounds Chuck Roast
- Kosher salt & pepper
- Your Favorite Rib Rub Mine is Bronzeville Rub from The Spice House (online store) or see Notes for a DIY
- 2 TBS tomato paste
- 1 cup water
- 2 cups beef broth
- 3 cloves garlic or 2 TBS garlic paste
- 1/2 cup water
- Enchilada Sauce
- 1 TBS grapeseed or olive oil
- 3 large cloves garlic minced
- 1 cup diced Vidalia onion
- The juice/sauce from your baking dish after meat is cooked meat
- 4 TBS tomato paste
- 1 chile and 1 TBS sauce from a can of Chipotles in Adobo this is hot stuff, be careful
- 1 TBS sugar
- 1 cup beef broth
- 1 4.5 oz can of green chilies
- 1/2 tsp cumin
- Additional S&P if needed.
- 2 cups (or more) Shredded Monterey Jack or Pepper Jack Cheese
- Cilantro parsley and or scallions for garnish
- 8-10 Large flour tortillas
Instructions
- Pat your meat dry and season with rib rub. Allow meat to come somewhat to room temperature (45 minutes on your counter).
- Preheat oven to 350 degrees.
- In a bowl, whisk 2 TBS of the tomato paste, 2 cups beef broth and one cup of water.
- Add in 2 TBS garlic paste or 3 minced garlic cloves. Season with salt and pepper and whisk until combined.
- Place your meat in the oven in a roasting dish, pour mixture into dish and bake for 3-4 hours or until meat is tender and pulls apart easily. You can choose to bake in a dutch oven and place the lid on with 90 minutes to go (or foil) or if you like crispy bits, keep meat exposed.
- Once meat is done, place it on a plate (reserve the pan drippings/sauce) and pull it apart with two forks, discarding any fat you may find along the way.
- In a pot, heat your oil and saute the onions and garlic for 2 minutes over medium heat, being careful to not burn the garlic.
- Add in the sauce/drippings from your meat.
- Whisk in tomato paste, stock, chilies, sugar, cumin and any additional spice.
- Bring to a boil, lower and let simmer for 10 minutes.
- Taste and adjust to your liking.
- Puree sauce with an immersion blender or in batches in your blender/Vitamix/Ninja.
- When ready to assemble enchiladas, preheat your oven to 350 degrees.
- In a baking dish, ladle some of the sauce.
- One by one, place a handful of meat in each tortilla, top with a healthy sprinkle of cheese (like in the video), roll it up and place it in the dish. Repeat.
- Top with more sauce and more cheese (as much or as little as you like).
- Bake for 20 minutes, garnish with cilantro, parsley and or scallions if you wish and enjoy!
Notes
Nutrition
Thanks again to Moyer Beef for sponsoring this recipe and video!
Enjoy!!
Jennifer says
I’ve never used shredded beef in enchiladas but I think you just changed my mind. These look amazing!
Colleen says
Thanks Jennifer! These are memorable for sure. Hope you make them and enjoy them as much as we do!
Kat Johnson says
Growing up in California, thats the only way I can remember them being served. It is the very best!!! Yuuummm!!! Since moving to Maryland I can’t find it served that way anywhere. Im going to have to try this recipe
Colleen says
Yay! Hope you enjoy!
Lynda says
The ingredients don’t match the directions! Can you please send me the correct recipe? Love this but ever comes out the same very confusing!
Colleen says
Hi Lynda, I broke the ingredients out for the beef vs the sauce. Hope it makes sense that way. Thanks!
Julia says
This is right up my alley! I love dinners like this for my family–packed with flavor! That beef looks outstanding.
Colleen says
Thanks Julia. This is some seriously tasty comfort food! Made with love!
Shadi Hasanzadenemati says
I was totally thinking of making Enchiladas this weekend and was looking for a good recipe. I’m definitely going to try this one!
Colleen says
Yay!!! Let me know what you think!
Sarah Newman says
I love enchiladas! These are so colorful and vibrant!
Colleen says
Thanks!
Colleen says
Thanks Estela, I adjusted the way I worded it to make the dividing of it for the base and sauce clear.
Ronda Jones says
I also would like clarification on the sauce , but I can’t find your revisions
Bunnymama says
I assume tortillas are supposed to be on the ingredient list, but which size is recommended?
Colleen says
Yes! How on earth did I leave that off, lol! I use the large burrito sized flour tortillas). I adjusted my ingredient list, TY!!
Zula says
Using flour tortillas is a name changer. Enchiladas are made with corn tortillas. Just saying.
Colleen says
I have had them both ways. Where I live in PA, even the Mexican restaurants use flour tortillas as a standard. I personally enjoy flour better.
Thomas Olsen says
I’m so excited about this recipe for dinner coming up. I’ve cooked beef enchiladas numerous times using the best recipes the Internet has to offer and I found out that it’s mostly the love put into the task, which ironically, is 80% of how the process ultimately turns out. Add another 10% cooking skill and the understanding of timing and last but not least, another 10% is the quality of the ingredients. Hey, after 40 years I’m lucky if I hit it right 50% of the time! All that said; the simplicity, delicious healthy ingredients, the nuanced texture blending it all together and colorful vibrant bouquet of flavor in Colleen’s recipe already has my mouth watering. I’ll let ya know how it turns out!
Colleen says
Can’t wait to hear what you think Thomas!
Deborah says
Can you use this sauce and meat recipe for Tamales?
Juleen Wegman says
I still don’t see tortillas in the ingredient list. How many will this recipe make?
Colleen says
It should make 8-10 based off of the size of your roast.
Jon says
Look tasty but fyi those are actually “Wet Beef Burritos” due to the flour tortillas with red sauce.
Authentic “Beef Enchiladas” are made with corn tortillas. They do look good though (as does your beef).
Colleen says
Huh, good to know!! For whatever reason, I enjoy flour tortillas more. Thanks for the education Jon!
Cassie says
I’d like to try this recipe but I’m wondering how many tortillas and also thinking flour tortillas rather than corn. It says 6 servings but is that 2 each? We’re a senior couple with smaller appetites so I would probably make half the recipe and we would still have leftovers and/or some for the freezer.
Colleen says
Hi Cassie, depending on how much you fill the tortillas (I use flour, the larger burrito style) this makes 6-8 tortillas. Unless of course your meat is larger or yields more meat. Feel free to halve the recipe. Enjoy!
Patrick says
Seen your site, interested in your recipes
Laura says
Definitely going on my must make list.
Wanda says
I’ve been looking for a beef enchilada recipe so I’m thrilled to have found this one! Bookmarking!
Colleen says
Hope you enjoy it!!
Debbie says
Considering a 4lb chuck is $35 now I’ll try the chicken one it’s only $5
Colleen says
It is getting a little crazy, right?? I love the chicken one too!
ema39 says
What you have is technically not enchiladas, but burritos ahogados (drowned burritos).
I live in south Texas. Enchiladas are made with corn tortillas always.
Colleen says
Thanks for the information!