Shredded Beef Enchiladas

Shredded Beef Enchiladas are an easy and fast dinner recipe for busy nights or freezer-friendly meal prep.

Course Main Course

Cuisine Mexican-American

Keyword Shredded Beef Enchilada Recipe, Shredded Beef Enchiladas

Prep Time 8

Cook Time 30

Servings

Calories 419kcal

Get Recipe Ingredients

Coat the beef roast on all sides with the seasonings.
1lb beef roast, 1 teaspoon ground cumin, ½ teaspoon chili powder, Salt and black pepper
Place the beef roast into the slow cooker.
Top the beef roast with the peppers, onion, minced garlic, and red wine vinegar.
1 large onion, 1 red bell pepper, 1 green bell pepper, 3 cloves garlic, 4 tablespoons red wine vinegar
Cook on low for 6 to 8 hours or until the roast is fork-tender.
When done cooking, use two forks to pull the beef apart. Drain any excess juices before using the beef to make the enchiladas so that they do not become soggy.
Preheat the oven to 350F degrees.
Prepare a 9x13 casserole dish with nonstick cooking spray.
Pour enough red sauce into the casserole dish to lightly coat the bottom.
1 can red enchilada sauce
Place about ¼ cup of the shredded beef into each tortilla and add a sprinkle of cheese.
8 ounces queso fresco, 10 corn or flour tortillas
Roll up and place in the casserole dish.
Pour the remaining enchilada sauce over the top when all the tortillas are rolled.
8 ounces queso fresco
Bake the casserole for 30 minutes or until the casserole is warm.
Top with the remaining cheese and return to the oven for 10 minutes.
8 ounces queso fresco
If desired, serve garnished with additional cheese, sour cream, and cilantro.
Sour cream, Freshly chopped cilantro