Not Your Mother's Shredded Beef Enchiladas

Elevate your enchilada game with "Not Your Mother's Shredded Beef Enchiladas," a slow-cooked masterpiece packed with bold, authentic flavors. Tender, fall-apart chuck roast is infused with the rich essence of cumin, chili powder, garlic, and diced green chilies, then wrapped in warm flour tortillas alongside a generous layer of gooey Mexican cheese. Topped with luscious homemade (or store-bought) enchilada sauce and baked to golden, bubbly perfection, this dish is the ultimate comfort food with a tex-mex flair. Perfect for family dinners or crowd-pleasing gatherings, these enchiladas pair beautifully with fresh cilantro, creamy sour cream, and sliced avocado. With its easy-to-follow slow-cooker method and irresistible flavor, this recipe is a weeknight or weekend winner.

Nutriscore Rating: 58/100

Prep Time:25 mins

Cook Time:300 mins

Total Time:325 mins

Servings: 8

Ingredients

• 2 pounds Chuck roast
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 4 cloves Garlic cloves, minced
• 1 cup Beef broth
• 1 4-ounce can Diced green chilies
• 2 tablespoons Tomato paste
• 2 teaspoons Ground cumin
• 2 teaspoons Chili powder
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 8 tortillas Flour tortillas (10-inch)
• 3 cups Shredded Mexican cheese blend
• 2.5 cups Homemade enchilada sauce or store-bought
• 0.25 cup Fresh cilantro, chopped
• 0 Sour cream (optional, for serving)
• 0 Sliced avocado (optional, for serving)

Directions

Step 1

Season the chuck roast generously with salt and black pepper on all sides.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.

Step 3

Transfer the seared meat to a slow cooker. Add the diced onion, minced garlic, beef broth, green chilies, tomato paste, cumin, and chili powder. Stir to combine.

Step 4

Cover and cook on low for 8 hours or high for 5 hours, until the meat is tender and easily shreds with a fork.

Step 5

Once the beef is cooked, transfer it to a large bowl and shred with two forks, discarding any excess fat. Mix a few spoonfuls of the cooking liquid into the shredded beef to keep it moist and flavorful.

Step 6

Preheat your oven to 375°F (190°C).

Step 7

Spread 1/2 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.

Step 8

Lay out a flour tortilla and spoon about 1/3 cup of shredded beef and 2-3 tablespoons of shredded cheese onto it. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas, beef, and cheese.

Step 9

Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the rest of the shredded cheese over the top.

Step 10

Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped cilantro.

Step 12

Serve with optional sour cream and sliced avocado on the side for added flavor.

Nutrition Facts

Serving size	(3529.8g)

Amount per serving	% Daily Value*
Calories	7722.2

Total Fat 455.6g	0%
Saturated Fat 203.3g	0%
Polyunsaturated Fat 9.8g
Cholesterol 1618.8mg	0%
Sodium 18101.3mg	0%
Total Carbohydrate 422.2g	0%
Dietary Fiber 40.1g	0%
Total Sugars 45.1g
Protein 485.6g	0%

Vitamin D 190.1IU	0%
Calcium 6050.5mg	0%
Iron 66.1mg	0%
Potassium 6665.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 25.1%

Carbs: 21.8%