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Shredded Beef Enchiladas with Ancho Chile Sauce

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  • Author: samahkitchen
  • 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

Units Scale

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

  1. Season the beef with salt, pepper, garlic powder, and cumin.
  2. 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).
  3. 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.)
  4. Shred the beef with two forks and mix in lime juice. Set aside.

2. Make the Ancho Chile Sauce

  1. Soak the dried chiles in 2 cups of hot water for 10 minutes until softened. Drain and blend until smooth.
  2. In a saucepan, heat vegetable oil over medium heat. Add onion and garlic, cooking until softened.
  3. Stir in cumin, oregano, tomato paste, and blended ancho chiles. Cook for 1–2 minutes.
  4. Add beef broth and vinegar, then simmer for 5–7 minutes until slightly thickened. Season with salt & pepper to taste.

3. Assemble the Enchiladas

  1. Preheat oven to 375°F (190°C).
  2. Lightly warm the tortillas in a skillet or microwave to prevent cracking.
  3. 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.
  4. Pour the remaining ancho sauce over the enchiladas and top with the remaining cheese.

4. Bake & Serve

  1. Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
  2. 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.

Find it online: https://quickbiteskitchen.com/shredded-beef-enchiladas-with-ancho-chile-sauce/