Shredded Beef Enchiladas with Homemade Enchilada Sauce
I had a chuck roast in the freezer I needed to use up, so I decided to make shredded beef enchiladas with homemade enchilada sauce. The beef smelled incredible while it was simmering, and the sauce was easy to make, flavorful, and delicious. This easy recipe for shredded beef enchiladas was a huge hit with my whole family, and paired well with some spicy pinto beans, Mexican rice, and a southwestern salad.
Shredded Beef Enchiladas with Homemade Enchilada Sauce
Beef:
- 1 tbsp vegetable oil
- 2 lbs. chuck roast
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- Sea salt and freshly cracked pepper, to taste
Enchilada Sauce:
- 1 tbsp vegetable oil
- ½ tbsp chili powder
- 1½ tsp cumin
- 1 tsp coriander
- ½ tsp dried oregano
- ½ tsp honey
- Sea salt and freshly cracked pepper, to taste
- 3 cloves of garlic, minced
- ½ cup of beef broth
- 2 (15-oz) cans of diced tomatoes
Other Ingredients:
- Corn tortillas
- Monterey Jack cheese, shredded
- Avocado, diced
- Cilantro, chopped
- Green onions, chopped
- Sour cream
- Hot Sauce
How to Make Shredded Beef Enchiladas with Homemade Enchilada Sauce:
Preheat the oven to 325 degrees.
Prepare the beef by heating one tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Combine the seasonings well, and sprinkle evenly over the entire roast. Once the Dutch oven is hot, add the roast and sear for about 3 minutes on each side. Remove from the pan and set aside on a plate.
Prepare the enchilada sauce by heating the remaining tablespoon of vegetable oil in the same large Dutch oven over medium heat. Add the onion and cook until tender, about 5-6 minutes.
Add the minced garlic, chili 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.
Cover with a lid and simmer for 15 minutes.
After the sauce has simmered for 15 minutes, blend it 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.
Cook the beef by placing it in the oven to simmer for 2-3 hours, or until the beef is tender and shreds easily.  Side Note: 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 a fork, removing as much as possible. Â If the sauce is too thick, add a bit more beef broth and stir to combine (I added about 1 cup).
Prepare the corn tortillas inside and microwave for 30-60 seconds, until soft and pliable.
Prepare the enchiladas by coating the baking dish with cooking spray then pour some enchilada sauce over the bottom.
Spoon shredded beef along the center of a tortilla then roll and place into seam-side down in the pan. Repeat until finished.
Add the rest of the enchilada sauce over the enchiladas.
Top with cheese then cover with foil and place into the oven.
Bake the enchiladas for 20 minutes then remove the foil 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 acocado, cilantro, green onions, sour cream, and hot sauce, if desired. Enjoy.
Ingredients
Beef:
- 1 tbsp vegetable oil
- 2 lbs. chuck roast
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- Sea salt and freshly cracked pepper to taste
Enchilada Sauce:
- 1 tbsp vegetable oil
- ½ tbsp chili powder
- 1½ tsp cumin
- 1 tsp coriander
- ½ tsp dried oregano
- ½ tsp honey
- Sea salt and freshly cracked pepper to taste
- 3 cloves of garlic minced
- ½ cup of beef broth
- 2 15-oz cans of diced tomatoes
Other Ingredients:
- Corn tortillas
- Monterey Jack cheese shredded
- Avocado diced
- Cilantro chopped
- Green onions chopped
- Sour cream
- Hot Sauce
Instructions
- Preheat the oven to 325 degrees.
- Prepare the beef by heating one tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Combine the seasonings well, and sprinkle evenly over the entire roast. Once the Dutch oven is hot, add the roast and sear for about 3 minutes on each side. Remove from the pan and set aside on a plate.
- Prepare the enchilada sauce by heating the remaining tablespoon of vegetable oil in the same large Dutch oven over medium heat. Add the onion and cook until tender, about 5-6 minutes.
- Add the minced garlic, chili 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.
- Cover with a lid and simmer for 15 minutes.
- After the sauce has simmered for 15 minutes, blend it 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.
- Cook the beef by placing it in the oven to simmer for 2-3 hours, or until the beef is tender and shreds easily.  Side Note: 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 a fork, removing as much as possible. Â If the sauce is too thick, add a bit more beef broth and stir to combine (I added about 1 cup).
- Prepare the corn tortillas inside and microwave for 30-60 seconds, until soft and pliable.
- Prepare the enchiladas by coating the baking dish with cooking spray then pour some enchilada sauce over the bottom.
- Spoon shredded beef along the center of a tortilla then roll and place into seam-side down in the pan. Repeat until finished.
- Add the rest of the enchilada sauce over the enchiladas.
- Top with cheese then cover with foil and place into the oven.
- Bake the enchiladas for 20 minutes then remove the foil 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 avocado, cilantro, green onions, sour cream, and hot sauce, if desired. Enjoy.
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That looks yummy as heck Pam! John would love one right now, he is freezing his butt off cleaning the hot tub!
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!
They look fantastic! Saving this one, we love enchiladas definitely have to try your recipe!
These look so tasty, saved this recipe for later in the week. Diane
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
I bookmarked this! 🙂
Nice…thanks!
If I ever doubt I'm craving Mexican, I just look at your blog.
oooo! What a great idea marinating the beef right in it! This is soooo good! I might be making it for dinner!
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
It is easy to see why these would be a favourite:D
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!
Your enchiladas always look so fantastic! I need to make some soon……very soon!!
I love homemade enchiladas!
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!
Yum, these look delicious Pam. We love shredded beef enchiladas and yours are awesome looking!
These sound delicious. I have been on a mexican cooking kick lately. I've never attempted my own enchilada sauce but maybe its time. =)
I just love enchiladas and yours look yummy. Will try this one soon!
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!
Delicious! Shredded beef enchiladas look great and with homemade sauce…yum!
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.
OMG Pam, this look amazing I love this! gloria
Looks like something I would love!
I've been craving enchiladas. I think I need to make them tonight!
Oh my that looks yummy.
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.
Something I have yet to make, your recipe seems like I could handle it. Love the finished product.
I prefer flour tortillas to corn tortillas, but, that detail aside, this looks like a wonderful meal.
I am now seriously craving enchiladas
Absolutely fantastic and so moreish ♥
Oh fabulous! YOur sauce sounds great and I love the idea of pork with pepperjack cheese – WOW!
I love these enchiladas. They look really good. I'm always looking for different enchilada recipes. I'll be trying this one.
There are very few times when I'm sad I can't eat red meat. This is one of those.
i am so coming to your house for dinner next time you make these. i love enchiladas!
oooh… that looks insanely good!!! I wish i was your neighbor. 🙂 eventhough I don't beef. 🙂
What a great meal, my family would love.
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!
Enchilada is my favorite. I need to learn this one. thanks for the share
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!
I've been on a Mexican kick lately. I do believe that I have to make these immediately.
I made these last night, they were amazing!
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.
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.
We make this all the time and we love it. Great recipe!
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!
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!
this is my go to recipe when i make enchiladas. my family loves it… thank you for this recipe