Shredded Beef Enchiladas Recipe for Beginners

Enchiladas are a comforting, flavorful dish that has earned its place as a family favorite for countless people across the globe. There’s something about the combination of tender meat, rich sauce, and melty cheese that makes these meals so satisfying. I’ll never forget the first time I made these shredded beef enchiladas—my kitchen was filled with delicious aromas, and the final result had everyone asking for seconds. Whether you’re new to cooking or a seasoned chef, this recipe is designed with you in mind. Let’s dive into making this incredibly easy and satisfying dish, perfect for beginners!

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Why This Recipe is Perfect for Beginners

Making enchiladas can sound intimidating, but it’s a surprisingly simple dish when broken down into steps. From the tender shredded beef to the gooey cheese, everything comes together with just a little patience and care. This recipe simplifies the process while still delivering that mouthwatering, restaurant-style enchilada experience. The best part? It’s flexible! You can make these with beef, chicken, or ground meat, and there are plenty of ways to adjust the heat level to suit your taste.

Ingredients and Preparation

Ingredients:

• 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 (flatiron steak), trimmed of fat or substitute with chicken or beef
• 1 tablespoon vegetable oil
• 2 yellow onions, finely chopped
• 15 ounces tomato sauce
• ½ cup (120 ml) water
• 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
• 12 6-inch corn tortillas

Ingredient Alternatives:

• Beef Substitutes: If you don’t have flatiron steak, you can use chuck roast for a similar texture. For a leaner option, you can also use chicken breasts or thighs.
• Cheese Variations: If you prefer, swap the Monterey Jack and sharp cheddar with your favorite cheese—such as mozzarella or even pepper jack for a spicier kick!
• Tortilla Options: While corn tortillas are traditional, feel free to use flour tortillas if you prefer a softer texture.

Step-by-Step Instructions

Step 1: Preparing the Seasoning

In a small bowl, combine the garlic, chili powder, cumin, coriander, sugar, and salt. This spice mix will create the deep, flavorful base for your enchiladas, so don’t skip this step!

Step 2: Searing the Meat

Heat the oil in a Dutch oven over medium-high heat. Sprinkle the beef with salt and sear it for 6 to 8 minutes, turning the meat to ensure both sides get a nice brown. The goal here is to develop a deep flavor, so make sure the meat gets a good sear before removing it from the pot.

Step 3: Cooking the Onions and Garlic

Reduce the heat to medium and add the finely chopped onions to the pot. Let them cook until golden brown, about 5 minutes. Then, add the garlic and spice mixture and cook for another minute, letting the fragrant spices infuse the oil.

Step 4: Simmering the Beef

Add the tomato sauce and water, and bring it to a boil. Return the seared beef to the pot, cover it, and reduce the heat to low. Let the beef simmer for about 1½ hours, or until it becomes tender and shreds easily. If you’re using chicken, reduce the simmering time to 15–20 minutes, ensuring it reaches 165°F (for breasts) or 175°F (for thighs).

Step 5: Shredding the Beef

Once the beef is tender, remove it from the pot. Strain the sauce over a bowl, keeping the liquid. Shred the beef using two forks, discarding any large chunks of fat. Combine the shredded beef with the fresh cilantro, jalapeños, and half of the shredded cheese. This mixture will be the filling for your enchiladas.

Step 6: Assembling the Enchiladas

Preheat your oven to 350°F (175°C). Spread ¾ cup of the sauce on the bottom of a 9×13-inch baking dish. Microwave the tortillas for a few seconds to soften them, then spoon 1/3 cup of the beef mixture onto each tortilla. Roll them up tightly and place them seam-side down in the baking dish. Pour the remaining sauce over the enchiladas, ensuring they are fully covered. Sprinkle the remaining cheese on top.

Step 7: Baking the Enchiladas

Cover the baking dish with foil and bake the enchiladas for 25 minutes. Afterward, remove the foil and continue baking for an additional 5-10 minutes, or until the cheese turns golden and bubbly.

Step 8: Serving

Once baked, remove the enchiladas from the oven. Let them cool for a few minutes before serving. Garnish with extra cilantro, sour cream, diced avocados, or salsa for added flavor. Enjoy with a side of Mexican rice or chips and salsa!

Beginner Tips and Notes

Troubleshooting Advice:

• If the beef seems tough: Make sure it simmers long enough for the meat to become tender. If you’re using chicken, check the internal temperature with a meat thermometer to avoid overcooking.
• If your sauce is too thin: After simmering the beef, reduce the sauce on the stovetop by cooking it for an extra 10–15 minutes until it thickens.
• If your tortillas tear: Softening the tortillas in the microwave helps prevent tearing. You can wrap them in a damp cloth to retain moisture as they soften.

Helpful Kitchen Tips:

• Efficiency Tip: Mince the garlic and chop the onions while the beef is searing. It’ll save you time and keep everything flowing smoothly.
• Tool Tip: Use tongs to handle the hot tortillas when rolling them, ensuring you don’t burn your hands.
• Searing Tip: Don’t crowd the beef in the pan while searing. You want each side to get a good caramelization to enhance the flavor.

Serving Suggestions

For the perfect meal, pair these shredded beef enchiladas with a variety of sides:

• Mexican Rice: The light, fluffy texture complements the richness of the enchiladas perfectly.
• Cilantro-Lime Rice: Add some freshness with a hint of lime, which pairs wonderfully with the spicy enchiladas.
• Corn Salad: A refreshing corn salad provides a crunchy contrast to the soft enchiladas.
• Toppings: Add sour cream, diced tomatoes, shredded lettuce, or guacamole to elevate the dish.

Storing Leftovers

If you have leftovers, don’t worry! Store the enchiladas in an airtight container in the refrigerator for up to 3 days. You can also freeze the unbaked enchiladas for up to 3 months. Just assemble them, freeze them in a single layer, and then transfer to a gallon-size freezer bag. To bake, simply thaw the sauce overnight in the fridge and bake from frozen.

Slow Cooker Option

For a set-it-and-forget-it method, you can adapt this recipe for a slow cooker. Follow the steps until you’re ready to simmer the beef, but instead of cooking on the stovetop, transfer the mixture to a slow cooker and cook on low for 9 hours or high for 4½ hours. Once done, proceed with the rest of the recipe as usual.

Conclusion

I hope this shredded beef enchilada recipe inspires you to get into the kitchen and create a dish that’s bursting with flavor. Whether you’re using beef, chicken, or ground meat, this is a dish that even beginner cooks can master. The step-by-step instructions make it easy, and with some helpful tips along the way, you’ll feel confident in your cooking. I’d love to hear about your experience—so be sure to share your results in the comments! Enjoy your enchiladas!