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Shredded Beef Enchiladas

Succulent shredded beef wrapped in tortillas and topped with rich, zesty sauce and gooey cheese, perfect for family dinners.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups shredded beef (cooked) Can use leftover beef.
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
For Assembly
  • 8 small corn or flour tortillas Warm corn tortillas in a dry skillet to make pliable.
  • 2 cups enchilada sauce Store-bought or homemade.
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • Olive oil for sautéing
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Heat a skillet over medium heat and add a drizzle of olive oil. Once hot, sauté the diced onion until transparent, about 3-4 minutes.
  2. Add the minced garlic, cumin, and chili powder, and stir for an additional 1 minute.
  3. In a large bowl, combine the sautéed onion and garlic mixture with the shredded beef. Add half of the enchilada sauce and mix until well combined.
  4. Preheat your oven to 350°F (175°C). Place 2-3 tablespoons of the beef filling on each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
Baking
  1. Pour the remaining enchilada sauce over the top. Sprinkle the shredded cheese generously over the sauce.
  2. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serving
  1. Remove from the oven, let cool slightly, and garnish with fresh cilantro if desired. Serve hot and enjoy!

Notes

Can substitute shredded beef with shredded chicken or black beans for a vegetarian option. Store leftovers in an airtight container for up to 3-4 days or freeze for 3 months.