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Easy Shredded Beef Enchiladas

These Easy Shredded Beef Enchiladas are a family favorite, combining tender, flavorful beef, melty cheese, and a rich enchilada sauce all wrapped in soft tortillas and baked to perfection. It’s a simple recipe that’s ideal for weeknight dinners or feeding a crowd.
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Equipment

  • Large skillet or slow cooker (for the beef)
  • Baking dish (9x13-inch recommended)
  • Mixing bowls
  • Tongs or forks for shredding
  • Aluminum foil

Ingredients
  

  • For the Shredded Beef:
  • 2 lbs beef chuck roast or brisket
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 cup beef broth
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • For the Enchiladas:
  • 2 cups shredded cheddar or Monterey Jack cheese
  • 10 –12 small flour or corn tortillas
  • 2 cups enchilada sauce store-bought or homemade
  • Optional toppings: sour cream sliced jalapeños, chopped cilantro

Instructions
 

  • Prepare the Shredded Beef:
  • Heat olive oil in a skillet over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned, about 2-3 minutes per side.
  • Transfer the beef to a slow cooker. Add onion, garlic, beef broth, chili powder, cumin, smoked paprika, and oregano. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender.
  • Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the juices in the slow cooker to keep it moist.
  • Preheat the Oven:
  • Preheat your oven to 375°F (190°C).
  • Assemble the Enchiladas:
  • Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
  • Warm the tortillas to make them pliable. Spoon shredded beef and a sprinkle of cheese into the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
  • Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the top with the rest of the cheese.
  • Bake:
  • Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
  • Serve:
  • Let the enchiladas cool slightly before serving. Garnish with sour cream, jalapeños, and cilantro if desired.