Shredded Beef Enchiladas
Few dishes bring the comfort and flavor of shredded beef enchiladas. Whether it’s a weeknight dinner or a special gathering, these enchiladas always satisfy. The slow-cooked beef, rich enchilada sauce, and melted cheese create a delicious combination that will have everyone coming back for more.
Equipment
- Slow Cooker
- Oven
- Baking Dish
Ingredients
- 3-4 cups shredded beef slow-cooked
- 12-14 pieces corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheese Mexican blend
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tbsp cilantro fresh, for garnish
- 2 tbsp oil for frying tortillas
Instructions
- Season the beef with garlic powder, cumin, chili powder, salt, and pepper. Place the beef in a slow cooker with chopped onion and garlic. Add broth or water and cook on low for 6-8 hours until the beef is tender.
- Shred the cooked beef using two forks and set aside. Optional: Toss with some of the cooking liquid for extra flavor.
- Fry the tortillas lightly in hot oil for 30-45 seconds per side, until soft but not crispy. Drain on paper towels.
- Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of enchilada sauce on the bottom. Dip each tortilla in the sauce, then fill with shredded beef and a sprinkle of cheese. Roll up tightly and place in the dish.
- Top the assembled enchiladas with the remaining enchilada sauce and cheese. Bake for 20-25 minutes, or until cheese is melted and bubbly. Optional: Broil for an additional 2-3 minutes for extra golden cheese.
- Sprinkle with fresh cilantro before serving.
Notes
Feel free to swap the beef for chicken or pork if you prefer. You can also adjust the heat by adding diced jalapeños or using a spicier enchilada sauce.