Delicious Shredded Beef Enchiladas
Our family has some favorite go-to dinners that are always on our menu rotation. These authentic Mexican shredded beef enchiladas are a family favorite! It’s made casserole style and the key is braising the beef and hand-shredding before rolling into the enchiladas. It’s a great recipe that you’ll keep coming back to make.
Related: Easy Baked Ziti Casserole
What To Serve With Mexican Shredded Beef Enchiladas
I like to keep it simple. This recipe does take a bit of time, since you’re braising the meat. So I keep our sides simple. Here are some great ideas for side items:
- Homemade Guacamole With Chips
- Warm Refried Beans
- Mexican-Style Rice
- Corn Cake Casserole
My kids love to eat the enchiladas, which is something that I never expected. You can control how spicy the enchiladas are by the sauce you pick to use. That’s one of the shortcuts to this recipe – just use a classic canned enchilada sauce.
For garnish, a side of sour cream or guacamole and some cilantro or black olives make a great garnish to the casserole. It serves a big crowd, so invite your friends and family or be prepared for leftovers.
Related: Easy Dr. Pepper Pulled Pork Tacos
How To Make Authentic Mexican Beef Enchiladas
Preheat the oven to 350º. Season your 3lb beef chuck with salt on all sides and then dredge in flour. In a dutch oven, brown slowly on all sides over a few tablespoons of olive oil. Transfer to the oven and cook for 3 1/2 hours or until meat almost falls apart.
Transfer to a large bowl. Use two forks to shred the meat. Discard any fatty pieces.
Add 1 1/2 cups enchilada sauce, 2 cups of cheese and black olives.
Spread half cup of meat mixture onto the corn tortilla. Fold the tortillas into the center and place in a 13×9 casserole dish. If the corn tortillas are breaking, you can double them. Don’t worry if they do slightly break – the cheese will cover it. Pour remaining enchilada sauce on top.
Sprinkle with remaining cheese. Don’t be shy if you want to add extra as well.
Bake for 30 minutes and serve warm. Cover enchiladas with plastic wrap and store in the refrigerator. Top with more sliced olives and cilantro, if you desire. To easily re-heat, just nuke in the microwave for a minute.
- 3 lb Beef Chuck (or Rump Roast)
- 3 Teaspoon Salt
- 1/4 Cup Flour
- 1/4 Cup Olive Oil
- 2 Cups Hot Water
- 1 28oz Can Enchilada Sauce
- 4 Cups Shredded Mexican Blend Cheese
- 1 Cup Sliced Black Olives
- 15 Corn Tortillas (Plus a Few Extra)
- Preheat the oven to 350. Season the roast with salt and dredge in flour. In a dutch oven, brown in olive oil on all sides.
- Add hot water and cook, in the oven, for 3 hours until meat almost falls apart.
- Transfer meat to a large bowl and shred with two forks. Discard any fatty pieces.
- Add 1 1/2 cups enchiladas sauce, 2 cups of shredded cheese and black olives into the mixture.
- Spread 1/2 cup of mixture onto corn tortilla and roll to the center. Place in the 13x9 baking dish. Double corn tortillas, if needed.
- Pour remaining enchilada sauce over the top. Add remaining shredded cheese on top.
- Bake for 30 minutes and serve warm.
You can substitute the red enchilada sauce for green sauce, if desired.
Serving Size:1 enchilada
Amount Per Serving: Calories: 403Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 118mgSodium: 1122mgCarbohydrates: 18gFiber: 3gSugar: 4gProtein: 39g
**Nutritional facts are calculated by a third party. Actual values may vary.