If you’re craving authentic Mexican comfort food, these Red Chile Beef Shredded Enchiladas are guaranteed to become a family favorite. Soft corn tortillas are filled with tender, slow-cooked shredded beef, rolled to perfection, and smothered in a rich red enchilada sauce before being topped with plenty of melted cheese. Every bite is hearty, savory, and packed with bold Southwestern flavors.
The secret to these enchiladas is the juicy shredded beef. Whether you use chuck roast or brisket, slow-cooked until fork-tender, the meat absorbs the warm spices and rich chile flavors, creating an incredibly satisfying filling. Combined with a generous layer of cheese and a flavorful red chile sauce, this dish is the ultimate comfort meal.
These enchiladas are perfect for family dinners, weekend gatherings, or using leftover shredded beef from a roast. They can even be assembled ahead of time and baked just before serving, making them a convenient option for entertaining.
Serve these cheesy enchiladas with Mexican rice, refried beans, or a crisp green salad for a complete meal. Finish with sour cream, fresh cilantro, avocado, and a squeeze of lime for a restaurant-quality presentation everyone will love.
Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 3 cups cooked shredded beef (chuck roast or brisket)
- 12 corn tortillas
- 2 tablespoons vegetable oil
- 3 cups red enchilada sauce
- 2 cups shredded Mexican cheese blend, divided
- 1 cup shredded cheddar cheese
- 1/2 small onion, finely diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh cilantro
Optional Toppings
- Sour cream
- Diced white onion
- Sliced black olives
- Sliced jalapeños
- Avocado slices
- Fresh cilantro
- Lime wedges
Instructions
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