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Recipe for Beef Enchiladas (To Die For!!)

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Hold on to your hats! Today we are talking beef and a recipe for Beef Enchiladas that 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 enchiladas on your plate and in your belly as soon as possible!

Incredibly delicious recipe for Beef Enchiladas with homemade sauce. You want these in your life!

No joke, this recipe for Beef Enchiladas is to die for! I’ll wager that for many of you (depending on where you live) this recipe is more delicious just about any enchiladas you have had. This is my fourth recipe for Moyer Beef in a series of five and let me tell you, the road to this has been a delicious one! First, it was Chipotle Grilled Steak with Avocado Cream (perfect for date night or a dinner party!), followed by Steak Quesadillas made in your Waffle Maker (so fun, easy and deeee-lish) and the last one was a Cheesy Beef Enchilada Dip (game day!!). Now you have these Beef Enchiladas…Any guesses as to what the last one will be (or requests?).

Incredibly delicious recipe for Beef Enchiladas These are SO goods, they could be the best you've ever had in or out!

A trusted brand, Moyer Beef has been around for 150 years as a source of fresh, beef. A perfect centerpiece for wholesome and delicious meals for families throughout the northeast. Quality meat plus great relationships with their farmers and communities have yielded the Moyer Brand a century and a half of success. Moyer Beef believes in providing families with fresh, locally produced beef every day. Moyer Beef is sourced from small family farms, who raise their cattle with care in the Northeast. Moyer’s products don’t travel far to reach their partner grocery stores, so they are always fresh. 

These days, Moyer partners with over 4,000 small family farms across the Northeast. The farms each have small herds averaging 30 head of cattle each year on roughly 130-acre farms. Working together, Moyer is able to support the local economy, as well as help ensure future generations of family farmers are able to continue doing what they love.

Shredded Chuck Roast for Enchiladas

Making your own 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.

Shredded Chuck Roast for Enchiladas

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?? 

Incredibly delicious Beef Enchiladas These are SO good, they could be the best you've ever had in or out!

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.

Incredibly delicious Beef Enchiladas with homemade sauce. You want these in your life!
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5 from 6 votes

Recipe for Beef Enchiladas (To Die For!!)

This recipe for Beef Enchiladas and Homemade Enchilada Sauce is seriously amazing! It's so good, you may be disappointed if you order it out after you make it!
Prep Time25 mins
Cook Time4 hrs
Total Time4 hrs 25 mins
Course: Entree
Cuisine: Mexican
Keyword: Beef Enchilada Recipe, Homemade Enchilada Sauce, How To MAke Beef Enchiladas
Servings: 10 servings
Calories: 619kcal
Author: Colleen Kennedy

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

After tasting your sauce, if you want more heat, feel free to add cayenne or more of the chili in adobo sauce. Just be careful...That sauce is potent.
If you find the sauce too spicy, add a little water to it. 
You can make your own rub by combining 2 TBS Kosher Salt, 2 tsp brown sugar, 1 tsp black pepper, 1 tsp red pepper flakes, 1 TBS paprika 1/4 tsp cumin and 1/2 tsp nutmeg. Blend it together and use as the rub.
 

Nutrition

Calories: 619kcal | Carbohydrates: 19g | Protein: 50g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 167mg | Sodium: 964mg | Potassium: 844mg | Fiber: 2g | Sugar: 5g | Vitamin A: 534IU | Vitamin C: 6mg | Calcium: 424mg | Iron: 5mg

 

Thanks again to Moyer Beef for sponsoring this recipe and video!


Enjoy!!

 

 

Incredibly delicious Beef Enchiladas These are SO goods, they could be the best you've ever had in or out!

Reader Interactions

Comments

  8. 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!

    Reply

  11. 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).

    Reply

  12. 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.

    Reply

    • 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!

      Reply

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