Shredded Beef Enchiladas with Ancho Chile Sauce are a rich, flavorful take on the classic Mexican dish. Tender, slow-cooked beef is wrapped in corn tortillas, smothered in a smoky, slightly spicy ancho chile sauce, and baked with melted cheese. Perfect for a comforting family dinner or meal prep, these enchiladas are sure to impress!
Why You’ll Love This Recipe
- Deep, smoky flavor – Ancho chiles add a rich, earthy spice to the sauce.
- Tender shredded beef – Slow-cooked or pressure-cooked for ultimate juiciness.
- Cheesy and satisfying – Melted cheese makes every bite extra delicious.
- Perfect for leftovers – The flavors get even better the next day!
- Customizable – Adjust the spice level or add toppings to make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shredded Beef
- Beef chuck roast (or brisket)
- Onion (chopped)
- Garlic cloves (minced)
- Beef broth
- Cumin
- Oregano
- Salt and black pepper
- Bay leaf
For the Ancho Chile Sauce
- Dried ancho chiles (stems and seeds removed)
- Dried guajillo chiles (optional, for extra heat)
- Tomato paste
- Onion (chopped)
- Garlic (minced)
- Cumin
- Oregano
- Beef broth or water
- Apple cider vinegar
- Salt
For the Enchiladas
- Corn tortillas
- Shredded cheese (cheddar, Monterey Jack, or queso Oaxaca)
- Chopped cilantro (for garnish)
- Sour cream (for serving)
Directions
Step 1: Cook the Shredded Beef
- Sear the beef: Heat oil in a pot, then brown the beef on all sides.
- Slow-cook: Add onion, garlic, beef broth, cumin, oregano, bay leaf, salt, and pepper. Simmer for 3 hours (or use a slow cooker on low for 6-8 hours).
- Shred: Remove beef, discard the bay leaf, and shred with forks.
Step 2: Make the Ancho Chile Sauce
- Toast the chiles: Heat a dry pan and toast the dried chiles for a few seconds per side until fragrant.
- Soak the chiles: Place in hot water for 10 minutes until softened.
- Blend: Combine chiles, tomato paste, onion, garlic, cumin, oregano, vinegar, and broth. Blend until smooth.
- Simmer: Cook the sauce in a pan for 10 minutes, stirring occasionally.
Step 3: Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Soften the tortillas: Lightly fry tortillas in oil or warm them in the microwave.
- Fill and roll: Spoon shredded beef into each tortilla, roll tightly, and place seam-side down in a baking dish.
- Smother with sauce: Pour the ancho chile sauce over the enchiladas and sprinkle with cheese.
- Bake for 20 minutes until cheese is melted and bubbly.
Step 4: Serve
- Garnish with cilantro and serve with sour cream or extra sauce.
- Enjoy hot!
Servings and Timing
- Servings: 6
- Preparation Time: 20 minutes
- Cooking Time: 3 hours (or 1 hour in an Instant Pot)
Variations
- Spicier Version: Add chipotle peppers or cayenne to the sauce.
- Creamy Twist: Mix sour cream into the shredded beef.
- Flour Tortillas: Use flour tortillas instead of corn for a softer texture.
- Cheesy Layer: Add extra cheese inside each enchilada.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze enchiladas before baking for up to 2 months. Thaw before baking.
- Reheating: Bake at 350°F (175°C) for 15 minutes or microwave in 30-second intervals.
FAQs
Can I make this with chicken instead of beef?
Yes! Use shredded rotisserie chicken or slow-cooked chicken breast.
How do I keep tortillas from breaking?
Lightly frying or warming them makes them pliable and easier to roll.
What’s the best cheese for enchiladas?
Monterey Jack, queso Oaxaca, or a Mexican cheese blend work best.
Can I use store-bought enchilada sauce?
Yes, but homemade ancho chile sauce gives the best flavor.
How do I make the sauce less spicy?
Use only ancho chiles and remove the seeds for a milder taste.
Can I cook the beef in an Instant Pot?
Yes! Pressure cook for 60 minutes, then shred.
Do I need to strain the sauce?
Not necessary, but straining makes it extra smooth.
Can I make this dish ahead of time?
Yes! Assemble the enchiladas and refrigerate, then bake when ready.
What side dishes go well with these enchiladas?
Serve with Mexican rice, refried beans, or a fresh avocado salad.
Can I add beans or veggies to the filling?
Yes! Black beans, sautéed peppers, or corn make great additions.
Conclusion
Shredded Beef Enchiladas with Ancho Chile Sauce are a bold, comforting dish packed with smoky, rich flavors. Whether made for a family dinner or meal prep, this recipe is guaranteed to impress. Serve them with fresh toppings, a side of rice, and enjoy an authentic Mexican-inspired feast!
Print
Shredded Beef Enchiladas with Ancho Chile Sauce
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6 servings (12 enchiladas) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Shredded Beef Enchiladas are packed with tender, slow-braised beef and covered in a smoky, slightly spicy ancho chile sauce. Topped with melty cheese and baked to perfection, they make the ultimate Tex-Mex comfort meal!
Ingredients
For the Shredded Beef:
- 2 lbs beef chuck roast, trimmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 tablespoon vegetable oil
- 1 cup beef broth
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon lime juice
For the Ancho Chile Sauce:
- 3 dried ancho chiles, stemmed and deseeded
- 2 cups hot water (for soaking chiles)
- 1 tablespoon vegetable oil
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 teaspoon apple cider vinegar
- Salt & pepper, to taste
For the Enchiladas:
- 12 corn tortillas
- 1 1/2 cups shredded Mexican blend cheese (or Monterey Jack)
- 1/2 cup chopped fresh cilantro (for garnish)
- 1/2 cup sour cream (for serving)
Instructions
1. Prepare the Shredded Beef
- Season the beef with salt, pepper, garlic powder, and cumin.
- Heat vegetable oil in a large Dutch oven or pot over medium-high heat. Sear the beef on all sides until browned (3–4 minutes per side).
- Add onions, garlic, oregano, and beef broth. Cover and simmer on low heat for 3 hours, or until the beef is tender and easily shredded. (Alternatively, cook in a slow cooker on LOW for 6–8 hours or an Instant Pot on HIGH for 45 minutes with natural release.)
- Shred the beef with two forks and mix in lime juice. Set aside.
2. Make the Ancho Chile Sauce
- Soak the dried chiles in 2 cups of hot water for 10 minutes until softened. Drain and blend until smooth.
- In a saucepan, heat vegetable oil over medium heat. Add onion and garlic, cooking until softened.
- Stir in cumin, oregano, tomato paste, and blended ancho chiles. Cook for 1–2 minutes.
- Add beef broth and vinegar, then simmer for 5–7 minutes until slightly thickened. Season with salt & pepper to taste.
3. Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Lightly warm the tortillas in a skillet or microwave to prevent cracking.
- Dip each tortilla in the ancho chile sauce, then fill with shredded beef and a sprinkle of cheese. Roll up and place seam-side down in a greased baking dish.
- Pour the remaining ancho sauce over the enchiladas and top with the remaining cheese.
4. Bake & Serve
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with sour cream on the side.
Notes
- Want extra spice? Add a chipotle pepper in adobo to the sauce.
- Use flour tortillas if you prefer a softer texture.
- Short on time? Substitute the homemade sauce with store-bought enchilada sauce, though homemade is worth it!
- Serve with Mexican rice, refried beans, or a crisp salad for a full meal.
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