Description
Shredded Beef Enchiladas are a love letter to Austin’s Tex-Mex heartbeat—slow-cooked, saucy, and blanketed in molten cheese that hugs every tortilla like a warm evening on South Congress.
Ingredients
3–3.5 lb chuck roast or beef shoulder
1 onion, sliced
4 cloves garlic, minced
2 tbsp chili powder
2 tsp cumin
1 tsp oregano
1 tsp paprika
1–1.5 cups beef broth
1 cup tomato sauce or crushed tomatoes
8–10 corn or flour tortillas
2–3 cups shredded Monterey Jack, Oaxaca, Chihuahua, or cheddar cheese
2 tbsp oil
2 tbsp flour
2 cups beef broth (for sauce)
2 tbsp chili powder (for sauce)
1 tsp cumin (for sauce)
1 tsp garlic powder (for sauce)
Toppings: cilantro, diced onion, sliced jalapeño, crema, lime wedges
Instructions
1. Season chuck roast with salt, pepper, chili powder, cumin, and oregano; sear until browned.
2. Add onion, garlic, and broth; cook in slow cooker 8 hrs Low or Instant Pot 60–75 mins High Pressure.
3. Shred beef, moisten with liquid, skim fat, adjust seasoning.
4. Make enchilada sauce with oil, flour, chili powder, cumin, garlic powder, tomato sauce, and broth; simmer until silky.
5. Soften tortillas by frying or steaming; dip in warm sauce.
6. Fill tortillas with beef and cheese, roll, top with sauce and cheese; bake at 375°F for 15–20 mins.
7. Rest 5 mins, then garnish with toppings and serve.
Notes
Choose marbled chuck roast for best shredding texture.
Deglaze pan and add browned bits to braise for deeper flavor.
Thicken sauce just enough to coat a spoon.
Lightly fry or steam tortillas to prevent cracks.
Season shredded beef assertively for balance with cheese and sauce.
- Prep Time: 25 mins
- Cook Time: 8 hrs (slow cooker) or 75 mins (Instant Pot)
- Category: Main Course
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 620
- Sugar: 6
- Sodium: 880
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 5
- Protein: 38
- Cholesterol: 105