Beef Enchiladas Recipe
Tex-Mex · Main course · 65 min total
Classic Tex-Mex beef enchiladas with a rich red chili sauce, melted cheese, and tender shredded beef. This recipe delivers authentic flavor with simple steps.
20
min prep
min prep
45
min cook
min cook
6
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 lb beef chuck or brisket
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1 cup beef broth
- 1 can (15 oz) red enchilada sauce
- 6 (8-inch) flour tortillas
- 2 cups shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Place beef in a pot, cover with water, bring to a boil, then reduce heat and simmer until tender, about 1-1.5 hours. Shred with two forks.
- In a skillet, heat oil over medium heat. Add onion and garlic, cook until soft. Stir in cumin, chili powder, oregano, and shredded beef. Add 1/4 cup beef broth, cook 2 minutes.
- Preheat oven to 375°F (190°C). Spread 1/2 cup enchilada sauce on the bottom of a 9x13-inch baking dish.
- Warm tortillas briefly to make pliable. Fill each with about 1/3 cup beef mixture and 2 tbsp cheese. Roll tightly and place seam-side down in dish.
- Pour remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top.
- Bake 20 minutes until bubbly and cheese is melted. Garnish with cilantro if desired.
Tips
- For a shortcut, use leftover pot roast or rotisserie chicken.
- Serve with sour cream, guacamole, and salsa.
- Store leftovers in the fridge for up to 3 days.
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