Shredded Beef Enchiladas are the perfect thing to serve for dinner. This is the best beef enchilada recipe I've ever had! They're filled with the most flavorful shredded beef, and topped with sour cream, cheese, tomatoes, and more. Make this amazing beef enchiladas recipe right away!

Shredded Beef Enchiladas Supreme

Course: Main Course
Cuisine: Mexican
Keyword: beef enchiladas, enchiladas supreme recipe, shredded beef enchiladas
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 1006
Author: Becky Hardin - The Cookie Rookie
Shredded Beef Enchiladas are the perfect thing to serve for dinner. This is the best beef enchilada recipe I've ever had! They're filled with the most flavorful shredded beef, and topped with sour cream, cheese, tomatoes, and more. Make this amazing beef enchiladas recipe right away!
Print Recipe

Ingredients

Toppings:

  • Chopped tomatoes chopped onion, sliced avocado, chopped fresh cilantro, sliced jalapeno, sour cream, chopped iceberg lettuce

Instructions

  • Heat oven to 300°F.
  • Sprinkle all sides of roast with salt and pepper; set aside.
  • Heat a large Dutch oven, over medium heat. Add 2 tablespoons oil and heat the oil until it shimmers.
  • Add onion and sauté about 4-5 minutes or until translucent; stir often. Add garlic, cook 30 seconds; stir continuously. Transfer the onion/garlic mixture to a paper towel-lined plate.
  • Add the remaining 1-tablespoon oil to the Dutch oven and set heat to medium-high. Set the beef in the pot to sear 4-5 minutes without flipping it over. Once it has a nice sear, turn the roast over and sear the other side.
  • Sprinkle the roast with taco seasoning, chili powder and cumin. Pour the beer around the roast and cover with a heavy lid.
  • Cook at 300°F for 3-4 hours, or until beef is fork tender.
  • Once the roast is tender, carefully shred the roast using two forks.
  • Set the oven to 350°F and spray a 13x9-inch or two 7x11-inch casserole dishes with nonstick cooking spray.
  • Spread ¼ cup picanté sauce in the bottom of each dish.
  • To assemble the tortillas: layer each 1/3 full with shredded beef, sour cream, picanté sauce, sautéed onion/garlic mixture and shredded cheese. Roll tightly and place tortillas seam-side down in the prepared casserole dish.
  • Spread remaining sauce over the enchiladas, cover with foil and bake 15 minutes. Remove the foil and sprinkle with remaining cheese.
  • Bake an additional 10-15 minutes or until is melted and enchiladas are hot throughout.
  • Serve with toppings of your choice.
  • Enjoy!

Video

Nutrition

Calories: 1006kcal | Carbohydrates: 40g | Protein: 64g | Fat: 64g | Saturated Fat: 29g | Cholesterol: 235mg | Sodium: 4801mg | Potassium: 1199mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1445IU | Vitamin C: 87.3mg | Calcium: 578mg | Iron: 8.3mg