These Beef Enchiladas are packed with slow-cooked shredded beef that’s been braised and smothered in homemade enchilada sauce.
The combination of braised beef that’s been slow-cooked in homemade enchilada sauce makes for perfectly seasoned shredded beef enchiladas. After tasting these, there will be no need to try another beef enchilada recipe ever again!
Definitely don’t skimp on the toppings, because they’re necessary. They help cut through the richness of the braised beef and the sprinkling of lime juice brightens the deep rich flavors. Toppings of sour cream, cilantro, and diced avocado crown these enchiladas like the Mexican food royalty that they are.
Beef Enchiladas Recipe Questions Answered:
How to make beef enchiladas?
- First, brown the beef while heating the oven to 300 degrees.
- Next, pour the enchilada sauce over the beef.
- Then, place the pot in the oven and cook, covered, for about 2 hours. After it has cooked you will need to take the beef out and strain the enchilada sauce.
- Next, spread 2/3 cup of the enchilada sauce over the bottom of a 9×13 baking dish. Shred the beef into bite-sized pieces and add 1 cup of shredded cheese and 1/3 cup of sauce to the beef.
- Then, place 1/3 cup of beef mixture in the middle of each tortilla, and roll the tortillas up tightly.
- Place the enchiladas into the pan, and finally pour the rest of the sauce over the enchiladas and top with the rest of the cheese. Bake for about 20 minutes and then enjoy!
Can I use store-bought enchilada sauce?
If you are tight on time you can use store-bought enchilada sauce. However, if you have the time, homemade enchilada sauce is always better! I recommend using my homemade enchilada sauce when you make these beef enchiladas.
Can I use flour tortillas instead of corn tortillas?
You can substitute flour tortillas for corn tortillas if you need to. If you do this just be aware that it will change the flavor slightly and it will not be as authentic as using corn tortillas.
Cook’s Note – Beef Enchilada Recipe:
- If you do not have 2 cups of enchilada sauce at the end of step 3, then thin out the sauce with a little bit of chicken broth.
- In my opinion, homemade enchilada sauce is a must in this recipe. It adds warmth and depth of flavor that store-bought sauce just doesn’t have. With that said in a pinch, you could use store-bought sauce. I’ll just look the other way and we can still be friends.
- To round out the meal, I like to serve these enchiladas with either my sweet corn cakes or black bean and corn salad. Or you could serve them with this Mexican Salad and sopapilla cheesecake bars.
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FOR THE ENCHILADAS:
- 3 pounds boneless beef chuck-eye roast
- Salt and pepper
- 1 tablespoon vegetable oil
- 3 cups red enchilada sauce
- 2 cups shredded cheddar cheese
- 12 6-inch corn tortillas
- sour cream
- chopped cilantro
- diced avocado
- lime wedges
- Move the oven rack to the lower-middle position and preheat the oven to 300 degrees F. Trim the beef and cut it into 1 ½-inch pieces. Use paper towels to pat the beef dry and then season the meat on all sides with salt and pepper. Add the oil to a large heavy-bottomed pot and heat over medium-high heat until the oil is shimmering and just beginning to smoke. Add in the meat and cook until the meat is browned about 8-10 minutes.
- Take the pot off of the heat and stir in the enchilada sauce. Put the lid on the pot and cook in the preheated oven for 2-2 ½ hours or until the meat is fork-tender.
- Set a large strainer over a large bowl and empty the beef and sauce into the strainer. Move the meat to a large bowl or pan and use two forks to shred the beef. Reserve the strained off enchilada sauce for later in the recipe (there should be about 2 cups of sauce).
- Turn the oven temperature up to 375 degrees F. Spoon ⅔ cup of the reserved enchilada sauce into the bottom of a 13x9-inch baking pan. Add 1/3 cup of the enchilada sauce and 1 cup of the shredded cheese to the beef. Stir until the beef is coated in the sauce and the cheese is evenly distributed.
- Heat all of the tortillas in the microwave until they are warm and pliable, about 30-60 seconds. Place a tortilla on a plate or countertop and add 1/3 cup of the beef filling into the middle. Roll up the tortilla nice and tight and place it seam-side down into the 9x13 pan. Repeat with the remaining tortillas and filling.
- Use a spoon to evenly distribute the remaining enchilada sauce over the enchiladas. Then, evenly distribute the remaining shredded cheese and then cover the enchiladas with foil. Bake for 22 minutes, or until the enchiladas are hot and the cheese is melted. Serve the enchiladas on plates and garnish with sour cream, cilantro, avocado, and lime wedges.