Shredded Beef Enchiladas: A Comforting and Flavorful Mexican Classic

There’s something undeniably comforting about a tray of hot, cheesy enchiladas fresh out of the oven. The rich, saucy filling combined with melted cheese and soft tortillas makes for the perfect meal that brings warmth to any table. When I first attempted to make enchiladas from scratch, I was intimidated by the process—especially shredding the beef just right and ensuring the sauce had enough depth of flavor. But once I got the hang of it, I realized that homemade enchiladas are not only easy to prepare but also incredibly rewarding. This recipe is perfect for beginners because it walks you through each step, ensuring that the beef is tender, the tortillas stay intact, and the flavors come together beautifully. It’s also a fantastic make-ahead dish, meaning you can prepare it in advance and bake it whenever you need a satisfying meal.

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Why This Recipe is Great for Beginners

• Simple Ingredients: Uses pantry staples like chili powder, tomato sauce, and onions.
• Beginner-Friendly Cooking Methods: Involves searing, simmering, and baking—all straightforward techniques that build cooking confidence.
• Make-Ahead Friendly: You can prepare components ahead of time, making it a great dish for busy days.
• Customizable Spice Level: Adjust the jalapeños and chili powder to suit your taste.

Ingredients and Substitutions

For the Beef Filling

• 3 cloves garlic, minced
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1¼ pounds top blade steaks, trimmed of fat (can substitute with chuck roast or ground beef)
• 1 tablespoon vegetable oil
• 2 yellow onions, finely chopped
• 15 ounces tomato sauce
• ½ cup water

For the Enchiladas

• 4 ounces Monterey Jack cheese, shredded, divided
• 4 ounces sharp cheddar cheese, shredded, divided
• ⅓ cup chopped fresh cilantro
• ¼ cup chopped canned pickled jalapeños (optional)
• 12 corn tortillas (can substitute with flour tortillas)

Alternative Ingredients

• Chicken Option: Substitute beef with chicken breasts or thighs, adjusting simmer time to 15-20 minutes.
• Ground Beef Option: Use 1¼ pounds of ground beef, cooking it fully before making the sauce.
• Milder Version: Reduce chili powder and jalapeños for less spice.
• Additional Fillings: Add corn, black beans, or green chiles for extra texture and flavor.

Step-by-Step Instructions

1. Prepare the Spice Mix
   • In a small bowl, combine minced garlic, chili powder, cumin, coriander, sugar, and salt. This will create a flavorful spice blend that enhances the depth of the dish.
2. Sear the Beef
   • Heat vegetable oil in a Dutch oven over medium-high heat. Sprinkle the beef with salt and sear it on both sides for about 6-8 minutes total until browned. Remove the beef and set it aside.
3. Cook the Aromatics
   • Reduce heat to medium and add the chopped onions. Cook until golden brown, about 5 minutes. Stir in the spice mixture and cook for another minute to release the flavors.
4. Simmer the Beef
   • Add the tomato sauce and water, bringing it to a boil. Return the beef and any juices to the pot. Cover, reduce heat to low, and simmer for about 1½ hours until the meat is tender and easy to shred.
5. Shred the Beef
   • Remove the beef from the sauce and shred it using two forks. Transfer to a bowl and mix with half of the shredded cheeses, cilantro, and jalapeños. Strain the sauce and reserve it for later.
6. Preheat the Oven
   • Set the oven to 350°F (175°C) to ensure even baking.
7. Assemble the Enchiladas
   • Spread ¾ cup of sauce on the bottom of a 9×13-inch baking dish. Warm the tortillas in the microwave for about 30 seconds to make them pliable.
   • Place ⅓ cup of the shredded beef mixture in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
8. Add Sauce and Cheese
   • Pour the remaining sauce over the enchiladas, making sure they are fully covered. Sprinkle the remaining cheese on top.
9. Bake
   • Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 5-10 minutes until the cheese is slightly browned.
10. Serve and Enjoy

• Let the enchiladas rest for a few minutes before serving. Garnish with extra cilantro, diced avocados, or a squeeze of lime.

Tips for Beginners

• Searing for Flavor: Don’t skip browning the beef; it creates a deep, rich flavor.
• Softening Tortillas: Microwaving tortillas before rolling prevents them from cracking.
• Shredding the Beef: Use two forks or a hand mixer for quicker shredding.
• Controlling Spice: Adjust the number of jalapeños or chili powder to suit your taste.
• Layering the Sauce Evenly: Ensures that every bite is moist and flavorful.

Serving Suggestions

• Classic Pairings: Serve with Mexican rice, cilantro-lime rice, or corn salad.
• Toppings: Sour cream, diced avocados, guacamole, salsa verde, extra chopped cilantro, or lime wedges.
• Side Snacks: Tortilla chips with salsa or queso dip.

Storage and Make-Ahead Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing Before Baking:
  • Assemble the enchiladas but do not bake them.
  • Freeze the sauce separately in an airtight container.
  • Place rolled enchiladas on a lined baking sheet and freeze until firm.
  • Transfer frozen enchiladas to a freezer bag and store for up to 3 months.
  • When ready to bake, thaw the sauce overnight in the refrigerator and bake the frozen enchiladas at 350°F for 30 minutes covered and 20 minutes uncovered.
• Freezing After Baking: Let the enchiladas cool completely, then freeze in portions. Reheat in the oven at 350°F for 20 minutes or microwave until warmed through.

Slow Cooker Option

• If you prefer a hands-off approach, you can cook the beef in a slow cooker:
  • Sear the beef as instructed, then transfer everything to a slow cooker.
  • Cook on low for 9 hours or high for 4½ hours.
  • Shred the beef and proceed with assembling the enchiladas as directed.

Final Thoughts

Making homemade enchiladas might seem like a challenge, but this recipe simplifies the process while delivering bold, authentic flavors. The slow-simmered beef, layered with cheese and sauce, creates a meal that’s both comforting and satisfying. Whether you prepare them fresh or freeze them for later, these enchiladas are a crowd-pleaser every time. Try this recipe and let us know how it turned out for you!