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Shredded Beef Enchiladas with Homemade Enchilada Sauce

Shredded Beef Enchiladas with Homemade Enchilada SauceI loved the homemade Enchilada sauce so much and I was excited to make another batch. I had a chuck roast in the freezer I needed to use up so I decided to make shredded beef enchiladas. I tried something new this time and made the enchilada sauce first then cooked the beef in the sauce so the sauce would flavor the beef and the beef would flavor the sauce. I can’t tell you how delicious both the meat and the sauce turned out! I usually add beans or caramelized onions to my enchiladas but this time I wanted the beef and the sauce to be the main focus. This is one of the best batches of enchiladas I have ever made – we all loved them.

Shredded Beef Enchiladas with Homemade Enchilada Sauce:


  • 2 tbsp canola oil (divided)
  • 2 lb lean chuck roast
  • 1/2 sweet yellow onion, to taste
  • 2 tbsp chili powder (plus some to season roast)
  • 1 1/2 tsp cumin (plus some to season roast)
  • 1 tsp coriander (plus some to season roast)
  • 1/2 tsp dried oregano (plus some to season roast)
  • 1/2 tsp honey
  • Sea salt and freshly cracked pepper, to taste (plus some to season roast)
  • 3 cloves of garlic, minced
  • 1/2 cup of beef broth
  • 2 15 oz cans of diced tomatoes

Shredded Beef Enchiladas with Homemade Enchilada Sauce

How to Make Shredded Beef Enchiladas with Homemade Enchilada Sauce

Preheat the oven to 325 degrees.

Heat 1 tablespoon of canola oil in a large Dutch oven over medium-high heat. Sprinkle a bit of chili powder, cumin, coriander, oregano, sea salt, and freshly cracked pepper on both sides of the roast. Once the pan is hot, add the roast and sear for about 3 minutes on each side. Remove from the pan and set aside on a plate.

Heat the remaining tablespoon of canola oil in the Dutch oven over medium heat. Add the onion and cook until tender, about 5-6 minutes, make sure you scrape up the browned bits off the bottom of the pan. Add the minced garlic, chile powder, cumin, coriander, oregano, and honey then stir constantly for 1 minute. Add beef broth and diced tomatoes. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 15 minutes.

After the sauce has simmered for 15 minutes, blend the sauce with an immersion blender (or regular blender) until smooth. Taste and re-season if needed. Add the roast and its juices to the sauce, spoon some of the sauce over the top of the roast then cover with a lid and place into the oven. Cook for 2-3 hours or until the beef is tender and shreds easily. Make sure to check the meat every hour and add more beef broth if the liquid is getting low.
Remove the meat from the sauce and shred with forks, removing as much as possible.  If the sauce is too thick, add a bit more beef broth and stir to combine (I added about 1 cup).


Other Ingredients:

  • Corn tortillas
  • Monterey Jack cheese, shredded
  • Cilantro, chopped
  • Sour cream

Shredded Beef Enchiladas with Homemade Enchilada SauceWet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable.

Coat the baking dish with cooking spray then pour some enchilada sauce over the bottom. Take a corn tortilla and spoon shredded beef along the center then roll and place into the pan. Repeat until finished.

Add the rest of the enchilada sauce over the enchiladas. Top with cheese then cover with tinfoil and place into the oven.

Shredded Beef Enchiladas with Homemade Enchilada Sauce

Bake for 25 minutes then remove the tinfoil and continue to bake for 5 more minutes or until the cheese is melted. Remove from the oven and sprinkle the top with green onions. Serve with sour cream. Enjoy.

Shredded Beef Enchiladas with Homemade Enchilada Sauce


Click here for a printable version of this recipe – For the Love of Cooking.net


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  1. That looks yummy as heck Pam! John would love one right now, he is freezing his butt off cleaning the hot tub!

  2. My sister tried to show me a simple homemade recipe but I didn't get enough of the details. I will have to try your recipe and see what comes. The enchiladas look great!

  3. They look fantastic! Saving this one, we love enchiladas definitely have to try your recipe!

  4. Beautiful! I love this kind of eating! It's not really that difficult to get a meal like this on the table for your family…. Just takes some love, like you've shown here! YUM

  5. oooo! What a great idea marinating the beef right in it! This is soooo good! I might be making it for dinner!

  6. I've said it before…my family loves anything with Mexican or Southwest flavors! This looks incredible, and I am off to print the recipe for dinner this week! Thanks, Pam!

    Kim in MD

  7. So clever! I made your enchilada sauce last week with spectacular results so I love that you just gave me an excuse to whip up a second batch. Lovely recipe!

  8. oh these look great! I was just at a birthday dinner of one of my chef friends yesterday and this is what she made, along with tops of other wonderful things! so tasty!

  9. These sound delicious. I have been on a mexican cooking kick lately. I've never attempted my own enchilada sauce but maybe its time. =)

  10. Oh Pam, these look so yummy and simple! Great dinner recipe, and I love your recipe for homemade enchilada sauce too. I'll be pocketing this one for sometime soon. Thanks for sharing!

  11. pam pam pam! woman you kill me with mexican food. ohh how i wish i had these ready to bake for tonight. i have so many clients today and no time to cook. it's a pizza night but i wish i had these.

  12. Making enchiladas on Saturday. I was tempted to use the chile colorado sauce I just did, but after loving both your posts recently… I will try your sauce, Pam. Can't wait.

  13. I love these enchiladas. They look really good. I'm always looking for different enchilada recipes. I'll be trying this one.

  14. Yum! I adore enchiladas. I'm usually too lazy to make my own sauce, but your recipe looks so good I'll have to next time!

  15. This looks amazing! I can't wait to try this! I recently made chuck roast layered tostadas – something i created on a whim – and it was sooo good! I had never used chuck roast before when making a mexican dish, but my family loved it…so I'm so excited to find another recipe for it! Thanks so much for the inspiration!

  16. Pam, I've been making your red enchilada sauce for our Tex-Mex meals, and we love it. I'm going to try your shredded beef enchiladas this weekend. Looks delicious! I think I will add some caramelized yellow onions too.

  17. delicious! my husband said the best shredded beef I ever made and he’s ever eaten. I did mine a tiny bit differently– I seared the meat in a cast iron skillet and then cooked everything in the crock pot on low for several hours (meaning the meat recipe). definitely found my permanent shredded beef recipe.

  18. Awesome recipe. I did change it a little bit though, I added Chipotle peppers, which I can definitely recommend to everyone. Reduce the chilli a bit if you don’t like it too spicy as these add a fair bit of spicyness but the best is the smokey taste they add to the sauce. My girlfriends favorite food now!

  19. Just made these last night. Very good. I used leftover roast. I add a smoked chipotle pepper to beef mixture. Placed the beef sauce in crockpot on low for 3 hrs and then made the enchiladas with homemade tortillas. Definitely a keeper recipe!