Shredded Beef Enchiladas

For the Beef:


    • 3 to 3 ½ pound boneless beef chuck roast
    • 7 ounce can diced green chiles, undrained
    • 2 cloves garlic, minced
    • 2 tablespoons chili powder
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • ½ teaspoon salt
    • freshly ground black pepper to taste


    • Preheat oven to 300 degrees F. Trim any excess fat from the edges of the roast.
    • Place the roast on a sheet of heavy duty foil large enough to enclose the meat. In a small bowl, combine the green chiles (with liquid), garlic, chili powder, oregano, cumin, salt, and pepper. Mix well and spread out evenly over both sides of the meat. Enclose the meat in the foil and then wrap the foil package in a second sheet of foil to ensure the cooking liquid will not leak out during the cooking time. Place the foil packet in a large oven-proof pan or Dutch oven.
  • Bake for 4 to 5 hours, or until the roast just falls apart with a fork. Remove from the oven, open the foil packet, and shred the meat. Carefully remove the foil from the pan and transfer the meat and cooking liquids into the pan.
  • Serve in tacos, burritos, enchiladas and more!

Slow Cooker Method

  • After wrapping the roast in foil, transfer it to the Crock-Pot and cook on LOW for 8 to 10 hours. Remove the foil and shred the meat into the cooking liquids in the slow cooker.

Make-ahead method

  • This beef is fantastic when reheated with the sauce it makes while cooking. If you want to really save time, make it a day in advance. Transfer the cooled shredded beef with the liquid to an airtight container and refrigerate until ready to reheat. See reheating instructions in notes below.

For the Enchiladas:


    • 1 ½ to 2 cups Red Enchilada Sauce, homemade or store-bought
    • 8 tortillas, 8-inch flour or corn/flour or corn/wheat blend
    • 2 ½ to 3 cups Mexican Shredded Beef
    • 3 cups shredded Monterey Jack, divided
    • 1 cup shredded sharp cheddar, for topping
    • thinly sliced green onion, for garnish
    • cilantro, optional for garnish

Optional for serving

  • sour cream, tomatoes, avocado, hot sauce or salsa


    • Preheat oven to 350 degrees F.
    • Pour a thin layer of enchilada sauce into a 13- x 9-inch baking dish (about ½ to ¾ cup) and spread it out evenly over the bottom.
  • Warm the stack of tortillas for about 15 to 20 seconds in the microwave, just until very slightly warmed.
  • Place about ⅓ cup of the shredded beef down the center of one of the tortillas and top with about ¼ cup shredded Jack cheese. Roll up tightly and place seam side down on top of the enchilada sauce in the baking dish (they shouldn't be too tightly packed in). Spoon about 1 cup sauce (or more) over the top of the enchiladas and top with the remaining 1 cup Monterey Jack and the cheddar cheese.
  • Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 3 to 5 minutes, or until cheese is melted and sauce is bubbly.
  • Garnish with green onions and a little cilantro and serve with toppings of your choice.