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Shredded Beef Enchiladas


This enchilada recipe contains 2 kinds of dried peppers, giving it authentic Mexican flavor―just be sure to use gloves when working with dried peppers!

Tip: If you've never known how to make enchiladas, here's your guide to a classic, authentic recipe! This is a great make-ahead dish, and can be defrosted for a quick weeknight meal.

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Rate this recipe 4.4/5 (17 Votes)


  • 3 dried Ancho chilies, stemmed and seeds removed
  • 1 dried Guajillo chili
  • 3 Tbsp + 1 tsp oil, divided
  • 2 cups diced onions, divided
  • 1 Tbsp + 1 tsp minced garlic, divided
  • 3 cups beef broth
  • 2 Tbsp tomato paste
  • 1 tsp sugar
  • 1 (8-oz) can tomato sauce
  • 1 Tbsp red wine vinegar
  • 2-1/2 tsp dried oregano, divided
  • 2 tsp ground cumin, divided
  • 1 tsp + 2 Tbsp chili powder, divided
  • 2 tsp salt, divided
  • 3/4 tsp ground black pepper, divided
  • 2 lbs beef chuck roast, cut into 4 pieces
  • 1 Tbsp minced garlic, divided
  • 1 (4.5-oz) can chopped green chilies
  • 16 (6”) corn tortillas
  • 5 cups shredded Monterey Jack cheese


Adapted from


Step 1

Preheat the oven to 350°F.

Toss the dried peppers in 1 tsp of oil, and then roast in the oven for 5 minutes. Set aside.

Heat 1 Tbsp of the oil in a medium-size sauce pot over medium heat. Add 1 cup of the onions and 2 tsp garlic and sauté until the onions are translucent, about 5 minutes. Add the roasted peppers, 2-1/2 cups beef broth, 1 Tbsp tomato paste, sugar, tomato sauce, red wine vinegar, 1 tsp oregano, 1/2 tsp cumin, 1 tsp chili powder, 1 tsp salt, and 1/4 tsp black pepper. Bring everything to a boil, and then remove from the heat. Let the mixture cool for at least 30 minutes.

While the sauce is cooling, prepare the beef. Combine 1-1/2 tsp oregano, 1-1/2 tsp cumin, 2 Tbsp chili powder, 1 tsp salt, and 1/2 tsp black pepper in a medium-size bowl. Rub the meat with the dry rub mixture. Reserve any remaining spices in the bowl. Heat 2 Tbsp oil in a sauté pan over medium-high heat. Add the meat and brown on all sides. Place the beef into a pressure cooker and add 1/2 cup beef broth, 1 cup onions, 1 tsp minced garlic, 1 Tbsp tomato paste, green chilies, and any reserved dry rub spices. Place the lid on the pressure cooker and lock into place. Set it to high and cook for 50 minutes.

While meat cooks, finish the sauce. Place the sauce into a blender and puree until it’s smooth and no chunks remain. Set aside.
When the beef has finished cooking, turn off the pressure cooking and let the pressure release naturally, then remove the lid. Remove the beef and place in a medium-size bowl. Set aside to cool.

While the beef is cooling, set the pressure cooker to the browning setting and bring the liquid to a boil. Let it reduce until it’s slightly thickened, to about 1 cup.

Shred the beef with 2 forks and then fold in the reduced liquid and 1/4 cup of the enchilada sauce. Spread 1 cup of the enchilada sauce over the bottom of a 9” x 13” baking dish. Spread a little less than 1/4 cup of the meat down the middle of one corn tortilla. Spread 1 Tbsp of the cheese on top of the meat. Roll the tortilla around the meat and place, seam-side down, into the baking dish. Repeat with the remaining tortillas, meat, and cheese.

Pour the remaining sauce over the prepared enchiladas. Top with the remaining cheese and bake until the enchiladas are heated through and the cheese has melted, about 25–30 minutes. Serve with David's Chorizo & Black Bean Rice and toppings like sour cream, chopped avocado, chopped fresh cilantro, shredded lettuce, and chopped tomato.

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