Shredded Beef Enchiladas with Homemade Enchilada Sauce

I loved the homemade Enchilada sauceso 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:
Recipe and photos by For the Love of Cooking.net
 
  • 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

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 it’s 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

Wet 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.

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.

 

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


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45 Responses to “Shredded Beef Enchiladas with Homemade Enchilada Sauce”

  1. 1

    Cheryl — April 18, 2011 @ 3:25 am

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

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  2. 2

    Stephen — April 18, 2011 @ 3:45 am

    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!

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  3. 3

    Carol @ There's Always Thyme to Cook — April 18, 2011 @ 4:36 am

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

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  4. 4

    Food, Fun and Life in the Charente — April 18, 2011 @ 8:44 am

    These look so tasty, saved this recipe for later in the week. Diane

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  5. 5

    Tracy Wood — April 18, 2011 @ 10:06 am

    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

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  6. 6

    Tracy Wood — April 18, 2011 @ 10:07 am

    I bookmarked this! :)

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  7. 7

    Mr. Bill — April 18, 2011 @ 11:02 am

    Nice…thanks!

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  8. 8

    The Blonde Duck — April 18, 2011 @ 11:24 am

    If I ever doubt I'm craving Mexican, I just look at your blog.

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  9. 9

    Sabrina — April 18, 2011 @ 11:55 am

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

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  10. 10

    Anonymous — April 18, 2011 @ 12:24 pm

    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

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  11. 11

    bellini — April 18, 2011 @ 12:24 pm

    It is easy to see why these would be a favourite:D

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  12. 12

    Parsley Sage — April 18, 2011 @ 12:52 pm

    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!

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  13. 13

    Jenn — April 18, 2011 @ 1:13 pm

    Your enchiladas always look so fantastic! I need to make some soon……very soon!!

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  14. 14

    peachkins — April 18, 2011 @ 1:15 pm

    I love homemade enchiladas!

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  15. 15

    Eating in Winnipeg — April 18, 2011 @ 1:24 pm

    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!

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  16. 16

    Lynda — April 18, 2011 @ 1:33 pm

    Yum, these look delicious Pam. We love shredded beef enchiladas and yours are awesome looking!

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  17. 17

    Mandy — April 18, 2011 @ 2:24 pm

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

    [Reply]

  18. 18

    Paula — April 18, 2011 @ 2:27 pm

    I just love enchiladas and yours look yummy. Will try this one soon!

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  19. 19

    Georgia | The Comfort of Cooking — April 18, 2011 @ 3:21 pm

    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!

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  20. 20

    Kate — April 18, 2011 @ 3:29 pm

    Delicious! Shredded beef enchiladas look great and with homemade sauce…yum!

    [Reply]

  21. 21

    vanillasugar — April 18, 2011 @ 3:42 pm

    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.

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  22. 22

    Gloria — April 18, 2011 @ 4:39 pm

    OMG Pam, this look amazing I love this! gloria

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  23. 23

    ~Dana — April 18, 2011 @ 5:00 pm

    Looks like something I would love!

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  24. 24

    Maria — April 18, 2011 @ 5:05 pm

    I've been craving enchiladas. I think I need to make them tonight!

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  25. 25

    PeggyR — April 18, 2011 @ 5:16 pm

    Oh my that looks yummy.

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  26. 26

    Melissa — April 18, 2011 @ 6:33 pm

    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.

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  27. 27

    Jennifurla — April 18, 2011 @ 6:40 pm

    Something I have yet to make, your recipe seems like I could handle it. Love the finished product.

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  28. 28

    Marjie — April 18, 2011 @ 7:46 pm

    I prefer flour tortillas to corn tortillas, but, that detail aside, this looks like a wonderful meal.

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  29. 29

    Big Dude — April 18, 2011 @ 8:39 pm

    I am now seriously craving enchiladas

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  30. 30

    Ana Powell — April 18, 2011 @ 9:07 pm

    Absolutely fantastic and so moreish ♥

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  31. 31

    fittingbackin — April 19, 2011 @ 12:35 am

    Oh fabulous! YOur sauce sounds great and I love the idea of pork with pepperjack cheese – WOW!

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  32. 32

    ann@ Apples and Twinkies — April 19, 2011 @ 1:26 am

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

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  33. 33

    The UDG — April 19, 2011 @ 1:31 am

    There are very few times when I'm sad I can't eat red meat. This is one of those.

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  34. 34

    teresa — April 19, 2011 @ 1:46 am

    i am so coming to your house for dinner next time you make these. i love enchiladas!

    [Reply]

  35. 35

    Honey — April 19, 2011 @ 2:10 am

    oooh… that looks insanely good!!! I wish i was your neighbor. :-) eventhough I don't beef. :-)

    [Reply]

  36. 36

    Helene — April 19, 2011 @ 2:42 am

    What a great meal, my family would love.

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  37. 37

    Chelsea — April 19, 2011 @ 3:42 am

    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!

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  38. 38

    Organicfemme — April 19, 2011 @ 3:48 am

    Enchilada is my favorite. I need to learn this one. thanks for the share

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  39. 39

    gatheredinthekitchen.com — April 20, 2011 @ 10:53 am

    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!

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  40. 40

    Terri — May 27, 2011 @ 7:53 pm

    I've been on a Mexican kick lately. I do believe that I have to make these immediately.

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  41. 41

    Snow Flake — July 1, 2011 @ 3:20 pm

    I made these last night, they were amazing!

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  42. 42

    Rhondi — October 15, 2011 @ 4:28 pm

    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.

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  43. 43

    kristi — March 15, 2012 @ 6:37 pm

    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.

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  44. 44

    sara — November 10, 2012 @ 2:21 pm

    We make this all the time and we love it. Great recipe!

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  45. 45

    Danny — February 15, 2013 @ 2:31 pm

    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!

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