Logan turned 15 a few weeks back, and requested Shredded Beef Enchiladas with Restaurant Style Mexican Rice for his birthday dinner.  He's definitely like me when it comes to food. We actually joke about it all the time in our house, just how much his likes or dislikes are like mine. I totally would have requested Shredded Beef Enchiladas too. Besides who am I to say no to tender shredded beef in homemade enchilada sauce with plenty of melty cheese.

I can't believe it's taken me so long to post the recipe for Shredded Beef Enchiladas, but the good thing is they've reached the point of perfection. When I first started making them I used stew meat but I find a chuck roast produces superb results. Sometimes, I'll even cook a larger roast to freeze some extra meat for shredded beef tacos, or to toss in quesadillas when we need something quick to eat.

Shredded Beef Enchiladas are one of those things you just can't go wrong making. Make sure to grab the printable recipe at the very bottom of the post.

Season a 2 1/2 pound Boneless Chuck Roast with 1 teaspoon Salt, and 1 teaspoon Pepper.

In a large soup pot with lid or dutch oven add 2 tablespoons Butter, and 1 tablespoon Extra Virgin Olive Oil. Heat over medium-high heat until butter is melted. Add chuck roast and brown on both sides. Remove from pan, and set aside.

Add 1 whole Medium-Large Diced Onion to pan, and cook until caramelized. Add 5 cloves Minced Garlic, 1/2 cup Chili Powder, and 1/4 cup Masa Corn Flour. Cook until fragrant, about 45 seconds.

Slowly stir in 5 cups Water, and 4 cups Beef Stock. Add 6 ounces Tomato Paste, 1-2 whole Chipotle Peppers in Adobo Sauce (chopped or left whole to remove once cooked), 2 tablespoons Adobo Sauce, 1 tablespoon Cumin, 2 teaspoons Oregano, and 1 teaspoon Salt. Stir until well combined.

Add browned Chuck Roast and cover in Enchilada Sauce. Bring to a simmer, reduce heat to low, cover, and cook 4-5 hours or until meat shreds easily when stuck with a fork. 

Chuck Roast is a cut that really becomes more tender the longer you cook it, and sometimes it takes longer than others for the connective tissue to break down making it really tender. You really have to have patience when cooking it. 

Remove Roast from Enchilada Sauce, and shred using 2 forks. 

If removing chipotle peppers remove from sauce now. Add 1 1/2 cups Enchilada Sauce to shredded beef, or enough to coat it well.

Cover the bottom of (2) 9"x13" Pans with enough Enchilada Sauce to coat pan.

Lightly grease a frying pan with cooking oil. Heat corn tortillas until soft enough to roll. I tried out the Fresh Uncooked Corn Tortillas found in the refrigerator section this time. All you have to do is cook them on a hot griddle according, and can just be rolled. If you can find the fresh uncooked tortillas they are really worth using.

Place about 2 tablespoons Shredded Beef, and 2 tablespoons Mixed Shredded Jack and Cheddar Cheese into the center of corn tortillas. 

Roll tightly and place seam side down in enchilada sauce.

Cover with remaining Enchilada Sauce. 

Cover generously with cheese. Cover Shredded Beef Enchiladas with foil. Bake at 350°F for 25-30 minutes, until hot and cheese is melted.

We served Shredded Beef Enchiladas with a giant bowl of Pico De Gallo, guacamole, sour cream, shredded lettuce, and salsa. The Pico is really best made ahead of time when possible. 

Sometimes, I will also make Cilantro Lime Rice and Refried Black Beans to serve with Shredded Beef Enchiladas,  and don't forget a batch of Pink Grapefruit Lime Margaritas or Mango Margaritas. You might also love these Smoked Pulled Beef Chuck Tacos. 

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Shredded Beef Enchiladas, Beef Enchiladas, Mexican Food, Recipe, Beef Recipe, Enchilada Recipe

Mexican

Yield: 20

Author: Serena Bakes Simply From Scratch

Shredded Beef Enchiladas

Shredded Beef Enchiladas are made using a tender chuck roast slow cooked in homemade enchilada sauce for the ultimate flavor, and then covered in melty cheese.

5 out of 5 based on 1 user ratings

prep time: 40 Mcook time: 5 hourtotal time: 5 H & 40 M

ingredients:

• 2 1/2 pound Boneless Chuck Roast
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 tablespoons Butter
• 1 tablespoon Olive Oil
• 1 whole Medium-Large Onion, Diced
• 5 cloves Garlic, Minced
• 1/2 cup Chili Powder
• 1/4 cup Masa Corn Flour
• 5 cups Water
• 4 cups Beef Stock
• 6 ounces Tomato Paste
• 1-2 whole Chipotle Peppers In Adobo Sauce (Chopped For Spicier)
• 2 tablespoons Adobo Sauce
• 1 tablespoon Ground Cumin
• 2 teaspoons Oregano
• 1 teaspoon Salt
• 20-24 Corn Tortillas (I like Uncooked Fresh found in the refrigerator section)
• 5 cups Monetary Jack Cheese, Grated
• 3cups Cheddar Cheese, Grated

instructions:

How to cook Shredded Beef Enchiladas

1. Season both sides of chuck roast generously with salt and pepper.
2. In a deep soup pot or dutch oven add butter and olive oil. Heat over medium-high heat until butter is melted, and pan is hot. Add chuck roast, and sear on both sides until brown. Remove chuck roast from pan, and set aside.
3. Add onion to pan, and cook until caramelized. Add garlic, chili powder, and corn flour. Stir while cooking until fragrant, about 45 seconds.
4. Slowly stir in water, and beef broth to prevent lumps. Add tomato paste, chipotle peppers, adobo sauce, cumin, oregano, and salt. Mix until well combined.
5. Add browned chuck roast, and cover in enchilada sauce. Bring to a simmer, reduce heat to low, and cover.
6. Cook for 4-5 hours until roast easily shreds with a fork, and is tender.
7. Remove roast from enchilada sauce, and use 2 forks to shred meat.
8. Remove chipotle pepper if not chopped from enchilada sauce. Stir in about 1 1/2 cups enchilada sauce into shredded beef.
9. Lightly grease a frying pan with cooking oil, and heat corn tortillas until soft enough to roll. If using uncooked fresh cook according to package directions. (Keep tortillas covered between a clean kitchen towel to prevent drying out.)
10. Preheat oven to 350°F.
11. Cover the bottom of (2) 9"x13" pans with a light layer of enchilada sauce.
12. Mix together jack cheese, and cheddar cheese.
13. Fill corn tortillas with about 2 tablespoons shredded beef, and 2 tablespoons cheese mixture.
14. Roll tightly and place seam side down in enchilada sauce. Repeat until all enchiladas are rolled.
15. Cover with remaining enchilada sauce.
16. Cover generously with cheese mixture. Cover with foil.
17. Bake for 25-30 minutes, until hot and cheese is melted.

Calories
455.68

Fat (grams)
28.15

Sat. Fat (grams)
13.69

Carbs (grams)
23.93

Fiber (grams)
3.93

Net carbs
20.00

Sugar (grams)
2.38

Protein (grams)
28.88

Sodium (milligrams)
791.57

Cholesterol (grams)
97.24

Calories are estimated.

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