Shredded Beef Enchiladas
When I think of traditional and tasty Mexican recipes for a crowd, I think of these shredded beef enchiladas. They're wrapped in a corn tortilla, stuffed with tender beef, and covered in cheese and red sauce. It's an easy dinner idea that's oozing with an authentic southwestern flavor.
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Whatmollymade →Chef's Notes
Note 1. Slow Cooker Mexican Beef. Follow the instructions to season and sear the beef. Mix the beef broth with the tomato paste and tomato sauce in the Crock Pot. Add the beef and slow cook on low heat for 8-10 hours.
Note 1. Instant Pot. Follow the instructions to sear the beef on the saute setting. Add the cooking liquid. Close the lid, make sure the vent is in the sealing position, and pressure cook on high for 50 minutes then natural release for 15 minutes before releasing the remaining pressure.
Note 2. Enchilada Sauce. Homemade enchilada sauce tends to be a bit thicker and this gluten-free enchilada sauce is delicious and easy to make with pantry spices. We tested this with both and the homemade enchilada sauce was so much better. You could use Siete enchilada sauce for a store-bought one with clean ingredients.
Note 3. Tortillas. We tested this with flour and corn tortillas. We prefer corn tortillas because they’re naturally gluten-free and more authentic in flavor and texture. Flour tortillas are a bit larger, so you may need less of them.
Note 4. Heating Tortillas. There are a few options when it comes to heating tortillas for enchiladas. If you’re short on time, warm the tortillas in the microwave for 15-20 seconds. You can also fry them in a bit of oil for 30 seconds on each side.
Dairy-Free: swap the shredded cheese for a batch of vegan cashew queso.
Freezer Enchiladas: To freeze before baking, assemble the enchiladas, cover them tightly, or wrap them in plastic wrap and store them in the freezer for up to 3 months. Thaw overnight in the fridge and bake according to directions. Alternatively, bake the enchiladas all the way through, let the pan cool to room temperature, then store in an airtight container or with a tight lid for up to 3 months. Thaw overnight in the fridge and bake until heated
*Nutrition information is for 2 enchiladas with corn tortillas.
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Reviews from the Original Source
These were absolutely amazing. My kids both loved them.
I opened a can of store bought enchilada sauce and did not like the taste but had run out of time to make my own, so I just put the tomato sauce mixture into a blender and used that - it worked great.
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