Beef/ Main Course/ Recipes

Shredded Beef Enchiladas

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Mmmmm just seeing the photos of these enchiladas is making me crave them all over again.

I made these a few weeks ago for Adam and I and they were so insanely delicious! It was my first time attempting beef enchiladas but man, I won’t hesitate to make them again, that’s for sure. These cheesy beefy enchiladas are worth every second of slow cooking the beef. I know it might seem too time consuming to slow cook a beef roast just to shred up the meat for enchiladas, but let me tell you that it’s not bad at all…really! Adam and I devoured these and he’s already requesting for me to make them again soon. That should tell you something right there.

These cheesy shredded beef enchiladas are the perfect wintery comfort meal!

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Look at all that cheeeeeeeeeeeeeeese.

I’ve always been really into cheese but this pregnancy has awakened a new passion for it from deep in my soul. Pasteurized, of course. And I won’t even go into how the other night when Adam got home from work he found me sitting at the counter gnawing on a big block of sharp cheddar. Keeping it classy.

The secret ingredient in these delicious enchiladas is a healthy dose of Stubb’s Beef Marinade. Not only is the beef slow cooked in the zesty marinade {garlic pepper flavor!}, it’s also tossed in it right after it’s shredded before stuffing in tortillas.

You can slow cook your beef on the stove like I did or use a crock pot. The day I made these I was at home all day working so it was easy to just simmer the beef on the stove for a few hours in a big pot with a tight fitting lid. If I had to leave and run errands or whatever, I’d throw it in the crock pot.

ENJOY!

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Shredded Beef Enchiladas

serves 4

Print this Recipe!

Ingredients:

2 lbs boneless beef chuck roast, preferably grass-fed and organic

3/4 cup Stubbs Beef Marinade, divided

1 1/2 cups beef broth, divided

1 tsp cumin

1/2 tsp salt

1 4-oz can diced green chilies

16 oz of your favorite enchilada sauce

10 corn tortillas

2 cups shredded monterey jack cheese

sour cream for serving

sliced avocado for serving

Directions:

Place 1 cup beef broth in the bottom of a heavy pot. Place beef roast on top then sprinkle with salt and cumin. Pour 1/2 cup of marinade over top. Bring to a boil then cover and turn heat to low. Cook on low for about 3 hours, until beef easily falls apart when a fork is stuck into it.

When the beef is done, place in a large bowl and shred with two forks, discarding the fat. Add the diced green chilies and the remaining 1/4 cup of marinade to the beef and mix well.

Preheat the oven to 350 degrees. Drizzle a small amount of enchilada sauce at the bottom of a 9 x 13″ pan — just enough to cover the bottom of the pan.

Bring the remaining 1/2 cup of beef broth to a simmer over medium-low heat in a small shallow pan. Place a corn tortilla in the broth for about 5 seconds to soften then remove using a tongs. Fill the softened tortilla with a scoop of the beef green chile mixture and a sprinkle of cheese. Roll up the tortilla and place seam-side down in the prepared pan. Repeat this procedure with the remaining tortillas.

Once you have all the tortillas filled and in the pan, pour the remaining enchilada sauce over top. Sprinkle with the remaining shredded cheese. Cover loosely with tin foil and bake for 20 minutes then remove the foil and bake for another 10 minutes until bubbly.

Let the enchiladas sit for 10 minutes before serving {if you can wait that long}. Serve with dollops of sour cream and big slices of avocado.

Time:

active time ~ 30 minutes

total time~ 3 1/2 hours

 

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43 Comments

  • Reply
    Becki's Whole Life
    December 10, 2013 at 3:40 am

    I don’t usually have beef enchiladas, but this sounds amazingly good. I have several chuck roasts in my freezer so this would be a great way to change things up!

  • Reply
    Casey
    December 10, 2013 at 4:19 am

    Sixteen weeks pregnant tomorrow, and I can’t get enough cheese either! Every time I cook something, I ask myself if cheese could some how be incorporated into the meal. Avocados are on the top of the “must have” list as well, so I should probably make this! Looks delicious!

  • Reply
    Angela @ Eat Spin Run Repeat
    December 10, 2013 at 4:41 am

    You’ve got me craving these and it’s only 7:30am!! I recently started eating red meat again occasionally, after finding out that I’m anemic. Normally I make my beef in the form of a stir fry with heaps of veggies, but next time I’m totally trying this simmering method of yours. It sounds amazing!

  • Reply
    Bryan Kraham @ BSX Athletics
    December 10, 2013 at 5:47 am

    Certainly going to try this. Thank you for sharing.

    Have you ever tried brisket enchiladas? Pretty darn good too.

    Also, if you love tender meat, use Allegro marinade/tenderizer. It could be heaven in a bottle.

  • Reply
    Dana
    December 10, 2013 at 5:52 am

    MMMMMM looks great!!

  • Reply
    Rita
    December 10, 2013 at 6:01 am

    Jenna, these look amazingly delicious. Last night I finnished reading your amazing book and look forward to a sequel to the first one. I too feel the way you did when you left Tampa, with a degree in English, wanting to go to school for culinary as I love to cook, but may have to opt for a cna certificate in order to train later for a surgery tech job in order to keep paying my mortgage and just to survive. Last Tuesday morning we burried my 104 year old Granfather in Kilgore Tx so a very empty spot in our lives right now. If you ever come to Houston on a book tour I would love to meet you. Thanks for the bright spot you add to my life with every post I read every day. God bless to you, adam, and baby Beaugh.

  • Reply
    Sanaz@Run for Cake
    December 10, 2013 at 6:47 am

    Looks delicious! You have officially inspired me, I just went and put some meat in the crock pot for enchiladas tonight! They look amazing.

  • Reply
    taylor @ taylormade
    December 10, 2013 at 6:53 am

    oh my goooodness, these look freaking amazing! the cheeeeese and the slow-cooked beef and the avocado! I’m drooling πŸ™‚ I’ve somehow never made enchiladas so I must try these!

  • Reply
    erin @hooleywithaz
    December 10, 2013 at 7:04 am

    yum! that cheese….it’s the stuff dreams are made of! i must try these instead of our bi-weekly taco night soon.

  • Reply
    JavaChick
    December 10, 2013 at 7:12 am

    We do this too. I am not a big meat eater, but slow cooking changes everything! We do ours in the slow cooker and and it’s so easy.

    Also, I love cheese! πŸ™‚

  • Reply
    Sara
    December 10, 2013 at 7:39 am

    Oh, yum! I always make chicken enchiladas but have never ventured into shredded beef. I’ll have to add this recipe to my collection.

  • Reply
    Sara @ LovingOnTheRun
    December 10, 2013 at 7:55 am

    Ooh these looks so good and remind me how long it has been since I have had anything Mexican food like! It used to be my favorite but I know how carried away I can get so I try to avoid it! Looks delicious!!

  • Reply
    dishing up the dirt
    December 10, 2013 at 8:32 am

    These sound delicious and hearty. It’s sub zero temperatures where I am and comfort food is all I’m craving!

  • Reply
    Liz
    December 10, 2013 at 8:54 am

    What brand of enchilada sauce do you use? My grocery store often only has Las Palmas, which is too smokey for me, and I love the TJ’s sauce, but my husband isn’t a huge fan. I am in desperate need of a good go-to sauce!

  • Reply
    Morgan
    December 10, 2013 at 9:48 am

    I have to say I love your blog, your site, and you are such an inspiring person!!

    Lately I’ve been very health conscious. I haven’t been eating meat, dairy, refined flour/sugar. It’s surprisingly super easy to eat this healthy.

    I’m just curious- because I would love to make this for my boyfriend who is a meat lover, if it really serves 4 people only? With 2lbs of beef and 2 cups of cheese…I feel like this is pushing 1000 calories each. I know you’re pregnant (and congrats!!!) but is there any way to slim these down? Any readers have suggestions?

    Thank you!

    • Reply
      jenna
      December 10, 2013 at 10:52 am

      Well the 2 lbs of beef is the raw weight of the beef – a lot of the fat and gristle parts are tossed when you shred the beef after cooking it. I think with 2 lbs beef I only got about 2 cups shredded beef after I got rid of all the fatty parts. I suppose if you still wanted to slim the recipe down you could use reduced fat cheese? Or less cheese all together?

      • Reply
        Morgab
        December 11, 2013 at 9:16 pm

        Jenna- thanks for the clarification! I don’t cook meat often, totally should have thought of that. Thank you! I’ll definitely make this for him πŸ™‚ congrats again on the pregnancy!

  • Reply
    Michelle @ A Healthy Mrs
    December 10, 2013 at 10:05 am

    mmmmmmmm…cheeeeeeeese……. πŸ™‚

    Looks delicious!

  • Reply
    Amanda
    December 10, 2013 at 10:22 am

    Lord have mercy, those look too good.

  • Reply
    Caroline L.
    December 10, 2013 at 10:39 am

    This is one of those posts where I take one look at the title and picture, and would give anything to have a kitchen right in front of me so I can get to work on this deliciousness… looks AMAZING!

  • Reply
    Kim
    December 10, 2013 at 11:44 am

    These look delicious!! All that cheesy goodness – yum!!

  • Reply
    Amelia
    December 10, 2013 at 12:23 pm

    Oh my gah, these look incredible!! I just want them to jump onto my dinner plate. πŸ™‚ Thanks for the recipe.

    We found some new grass fed cheddar recently at trader joes (raw milk) but you could totally eat them if you had it in something cooked like mac n cheese or these enchiladas. πŸ™‚ . Speaking of mac n cheese, WF sells a wonderful raw milk gouda with truffles that is perfect in mac n cheese (cooked= pregnancy approved!)

  • Reply
    Dixya @ Food, Pleasure, and Health
    December 10, 2013 at 12:48 pm

    since I dont eat beef, I will def be trying this with shredded chicken. take care dear.

  • Reply
    Kelly
    December 10, 2013 at 1:58 pm

    These look awesome, can’t wait to try them!

    Can anyone recommend an enchilada sauce they like?

  • Reply
    Julie
    December 10, 2013 at 2:18 pm

    What kind of enchilada sauce do you like to use. I’ve had a hard time finding one I like. Have you ever made your own?

  • Reply
    Coty and Mariah@quirksandtwists
    December 10, 2013 at 3:44 pm

    I never make beef anything, but I certainly might make an exception for these! They look delicious!

  • Reply
    shelly@ohshellsbells
    December 10, 2013 at 4:44 pm

    looks boy-friendly! i think my guy is getting sick of my mostly vegetarian meals. maybe i’ll be nice and make these enchiladas.

  • Reply
    Susan H
    December 11, 2013 at 7:10 am

    I kind of tweaked the recipe last night…instead of slow cooking the beef, I headed to Trader Joe’s after work and picked up 2 1-lb cooked pot roasts, heated them, and shredded them for the meat. We only had the pork Stubbs, so I used that instead. The verdict:
    Hubby–“These are really good!”
    Child #1–“Mom, these are great!”
    Child #2–“I want these for my birthday dinner!”
    Child #3–“Mom, can I have some Cheerios?”

    Can’t win them all! But will definitely make them again!
    ps…2lbs meat was way too much for us…I only used half of it. Will freeze the rest and make again!

  • Reply
    Ashley
    December 11, 2013 at 8:36 am

    Do you think it would be possible to cook the beef in the slow cooker on low all day and do the rest of the prep after I get home from work?

    • Reply
      jenna
      December 11, 2013 at 10:15 am

      I absolutely do!

  • Reply
    Tina@GottaRunNow
    December 11, 2013 at 1:52 pm

    Enchiladas- one of my favorites! And, of course, the beef leftovers would be great used on other dishes for a few more meals.

  • Reply
    Kelly
    December 11, 2013 at 2:50 pm

    Omgoodness. Please look up Dr. Robert Morse ND on the dangers of dairy..I worry since you are pregnant. He has a youtube channel and clinic in Florida..In love..Kelly

  • Reply
    Bryony @ Friday Night Dinners -- PDX
    December 11, 2013 at 5:25 pm

    These look great! And I totally just eat cheese from the block, no shame!

  • Reply
    Laura @ Lauras Baking Talent
    December 11, 2013 at 5:43 pm

    These look amazing. I love eating enchiladas but haven’t tried making them at home yet. This may inspire me πŸ™‚

  • Reply
    Ashley
    December 11, 2013 at 9:30 pm

    Jenna,
    Every recipe I make of yours becomes a favorite in our household! I’m wondering if you have a sugar cookie recipe? I searched on your site but didn’t find any. You are always my go to when I need a recipe!

    Thanks!
    Ashley

  • Reply
    pamela
    December 12, 2013 at 8:46 am

    Hi, how long would you cook it in the slow cooker? High or low? Thanks! Hoping I’ve got time to get them in the crock pot in time for tonight’s dinner πŸ™‚

  • Reply
    Emily @ Life on Food
    December 13, 2013 at 4:21 pm

    These sound so good. I enjoy slow cooked meals in the winter. Makes the house feel that much warmer. Cannot wait to try these.

  • Reply
    Aubrey @ Real Housemoms
    December 16, 2013 at 12:29 am

    You’ve got my mouth watering! I can’t wait to give them a try.

  • Reply
    Caitlin
    December 19, 2013 at 2:03 am

    I would love some of these right about now! I haven’t experienced pregnancy yet, but I did do the paleo diet for a month which meant no dairy. It was painful! Cheese and chocolate were sorely missed.

  • Reply
    hearty basil minestrone soup with lentils | foster & feed
    January 8, 2014 at 4:19 am

    […] eating, I haven’t been sharing. Recently, we prepared and ate Eat Live Run’s shredded beef enchilada recipe and it was delicious. But once the meal was prepared I went into a feeding frenzy and gobbled it up […]

  • Reply
    Suzy
    April 10, 2014 at 3:29 pm

    Oh my gosh….made these tonight and I was so impressed!!!! I chopped up green onions and sprinkled them on top after taking out of oven …so so good!! Loved how the corn tortillas worked by softening in the broth!

  • Reply
    Nicole
    November 18, 2014 at 4:23 pm

    Made these tonight in the slow cooker, using venison instead of the beef, and they were absolutely delicious! Husband has requested them to be on regular rotation now. Thanks Jenna!

  • Reply
    The Meals and Miles of Taper Time (week of 3/30 to 4/5) - The Lone Runner
    April 8, 2015 at 4:27 pm

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