Enchiladas with Shredded Beef

Recipes for enchiladas vary, utilizing chicken, pork or beef and can also be made in to a hearty vegetarian dish by eliminating meat and adding a bean and rice mixture.

The following recipe for enchiladas uses shredded beef – a chuck roast slow cooked until it is moist and juicy and falls apart with the touch of a fork.

Inspired by the flavors and seasonings used in Mexican cooking, this shredded beef enchilada recipe is a delicious way to use an inexpensive cut of meat to feed a crowd.


  • 3 pounds beef chuck roast
  • 1/4 C water
  • 1 1/2 C beef broth
  • 1/4 C red wine
  • 2 T chili powder
  • 1 T ground cumin
  • 1 T ground coriander
  • 1/2 T ground oregano
  • 1/2 T ground thyme
  • 1 bay leaf
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 2 green jalapeño peppers, finely diced (stems, seeds and veins removed if a less spicy dish is desired)
  • 1 T flour
  • 2 C sour cream
  • 2 C grated Cheddar or Monterey Jack Cheese
  • 12 soft corn or flour tortillas


Place the meat in a large Dutch oven with a tight-fitting lid. Pour in water, and simmer on low for 30 minutes, covered. Increase heat to medium-high and continue to cook , uncovered until all of the liquid has boiled away. Turn the meat during this phase of cooking so that all of the sides of the beef have the chance to touch the bottom of the pan, allowing the meat to brown and to become slightly caramelized on the outside.

Once the water evaporates, pour in the beef broth, wine, chili powder, cumin, coriander, oregano, thyme and bay leaf.

Cover tightly and reduce the heat to low. Simmer beef for two hours or until the beef falls apart when you attempt to lift it up with forks.

Remove beef, shred meat with two forks and return meat to pan with all the reserved juices and allow mixture to cool. Remove bay leaf.

In a large frying pan, heat oil over medium-high heat. Sauté onion, garlic and chilies until onions are soft and translucent. Mix in the flour and stir continuously for about 2 minutes to allow the raw flour flavor to be cooked out.

Stir in half of the sour cream and half of the grated cheese. Reduce heat to low and cook for about 10 minutes, stirring often until the cheese has melted and mixed in.
Remove from heat.

Preheat oven to 350 degrees F

Spread soft tortillas out on a clean dry counter top. Spoon 2 large spoonfuls of sour cream down the middle of each tortilla and top with beef. Repeat the process for each tortilla, dividing the meat evenly between each tortilla. Roll up the tortilla and place side by side, seams down in a 9 by 13 inch casserole dish.

Sprinkle the left over cheese on top of the enchiladas.

Bake in the oven for about 25 minutes until the cheese is golden and bubbly.

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