Shredded Beef Enchiladas are a delicious and family friendly Mexican food recipe! A great dinner idea using chuck roast and warm spices, with corn tortillas, cheese, and enchilada sauce. Gluten free. Make the barbacoa in a slow cooker or Instant Pot.
Add water to the slow cooker until the beef is just completely covered.
Place the lid on the slow cooker and cook on low for at least 6 hours, ideally 8.
When done cooking, remove the beef from the slow cooker. Trim off any excess fat and place the meat into the bowl of a stand mixer with a paddle attachment. Turn on medium speed to shred the beef, which will only take a few seconds. (Or shred with forks by hand).
Add some onions and juice from the slow cooker to the bowl and mix in with the beef using a spoon.
Assemble Enchiladas
Line the bottom of your baking dish with a little of the enchilada sauce (just enough to coat it) – about 1/3 cup.
2 cups enchilada sauce
Lightly brush a tortilla on the inside with some of the enchilada sauce.
12 corn tortillas
Scoop approximately 2 Tablespoons of the beef across a corn tortilla, approximately 1/3 up from the bottom.
Add approximately 2 Tablespoons of shredded cheese across the beef.
3 cups shredded Monterey Jack cheese
Roll up and place in the baking dish.
Repeat with the remaining ingredients, getting approximately 12 enchiladas. (Or make more if desired based on how much beef you have). Add sauce on top of the enchiladas as you roll if they are starting to crack.
Once they are all rolled, pour the rest of the sauce across the enchiladas.
Top with the remaining cheese.
Bake until the cheese is melted and the sauce edges of the dish is bubbling, approximately 20 minutes.
Serve warm with your favorite side dishes and toppings.
Notes
Chuck roasts will vary in size. Most of the time I end up with one around 3 pounds, so just adjust the rest of the ingredients as needed to be proportional to the size of the roast.2 pounds of chuck roast will give you approximately 4 cups of shredded beef. You only need about 2.5-3 cups of beef for this recipe. You can either make more enchiladas with what is left, or use the extra beef for another recipe such as tacos or salad.Use more beef and/or cheese inside each enchilada if desired. Recipe for making the beef in an Instant Pot instead of slow cooker: https://www.threeolivesbranch.com/instant-pot-shredded-beef-barbacoa/