Succulent shredded beef enchiladas cooked in aromatic spices with an intensely savory enchilada sauce is the kind of dinner recipe our family craves regularly. It’s just as delicious for a cozy weeknight dinner as it is for a casual dinner party with friends.

Ingredients

Full beef enchiladas recipe with instructions can be found in the recipe card below.

For the filling:

Chuck roast. I like using a bone-in chuck roast for the best flavor however boneless will also work.
Beef stock/beef broth.
Onion.
Garlic.
Salt and black pepper.
Canned tomatoes.
Cumin.
Coriander.
Dried oregano.
Chili powder.
Cornstarch.

For the enchiladas

Flour tortillas. Corn tortillas can also be used.
Grated cheese. I used cheddar cheese but any good melting cheese can be used.
Avocado.
Fresh cilantro/coriander.
Sour cream.

How to make beef enchiladas

Cook the beef: Season the chuck roast generously on all sides with salt and pepper. Place the chuck roast in a large roasting dish then pour in the beef stock, onion, garlic, tomatoes and spices. You can substitute the spices with 2 tbsp taco seasoning. Cover with foil then place in the oven and allow to cook for 2-3 hours until the beef is soft and tender.
Make the filling: Remove the beef from the roasting pan then strain the cooking liquid into a measuring jug. Pour 3 cups of cooking liquid into a saucepan and add a few teaspoons of cornstarch mixed with two tablespoons of water. Allow to simmer over medium heat until thickened.
Assemble the enchiladas: Shred the beef (I find it easiest to put the beef in the bowl of a stand mixer fitted with a paddle attachment to quickly shred the beef). Combine with 1 cup of the thickened cooking sauce then season to taste. Fill each tortilla with the shredded beef mixture and a bit of shredded cheese then roll up and place in a baking dish. Pour the remaining sauce over the top then add the remaining cheese.
Bake and serve: Place the enchiladas back in the oven and allow to bake for 10-15 minutes until hot and bubbling. Remove from the oven and allow to cool for 5 minutes then top with avocado, fresh cilantro leaves and sour cream.

Can I freeze beef enchiladas?

Enchiladas freeze very well. Assemble the enchiladas in an aluminum foil container then top with a layer of parchment paper and cover well with foil. Place in the freezer and freeze for up to 3 months. Bake from frozen until hot throughout. The enchiladas can be assembled and kept in the fridge for up to 24 hours before baking. Leftovers can also be kept in the fridge for up to 2 days and reheated before serving.

Enchilada recipes