Red Chile Shredded Beef Enchiladas

Red Chile Shredded Beef Enchiladas are a bold and comforting dish that brings rich, slow-cooked beef together with earthy red chile sauce and melty cheese, all wrapped in warm corn tortillas. This dish is packed with deep, smoky Southwestern flavor and is perfect when I want something hearty and satisfying that feels like a celebration on a plate.

Why You’ll Love This Recipe

I love how this recipe transforms humble ingredients into something unforgettable. The beef becomes incredibly tender after simmering in spices and broth, and the homemade red chile sauce delivers just the right balance of heat and depth. Whether I’m feeding a crowd or freezing extras for later, these enchiladas are always a hit — they’re cheesy, saucy, and deeply satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast or shoulder

• Salt and pepper

• Onion, chopped

• Garlic cloves, minced

• Dried New Mexico or California red chiles, stemmed and seeded

• Beef broth (or water)

• Ground cumin

• Dried oregano

• Corn tortillas

• Shredded cheese (cheddar, Monterey Jack, or a blend)

• Vegetable oil (for softening tortillas)

Directions

1. I season the beef with salt and pepper, then sear it on all sides in a large pot or Dutch oven.

2. I add onion and garlic, pour in broth to cover, and simmer on low for 3–4 hours until the beef is fall-apart tender. I shred it with two forks and set it aside.

3. While the beef cooks, I toast the dried red chiles in a dry skillet, then soak them in hot water until softened. I blend them with garlic, onion, oregano, cumin, and a bit of the soaking liquid or broth to make the red chile sauce, then strain for a smooth finish.

4. I toss the shredded beef with a bit of the red chile sauce to keep it moist and flavorful.

5. I heat the corn tortillas briefly in oil to soften, then fill each one with the beef mixture and roll them up.

6. I place the enchiladas seam-side down in a baking dish, pour red chile sauce generously over the top, and sprinkle with cheese.

7. I bake at 375°F (190°C) for 20 minutes until hot and bubbly, then let them rest a few minutes before serving.

Servings and timing

This recipe makes about 10–12 enchiladas, serving 4 to 6 people. It takes around 4.5 to 5 hours from start to finish, including slow-cooking the beef. Using a pressure cooker or Instant Pot can reduce the total time to about 2 hours.

Variations

Sometimes I add pinto beans or sautéed peppers to the filling for extra texture and flavor. For a spicier kick, I include a couple of chile de árbol or guajillo chiles in the sauce. I’ve also used leftover pot roast or barbacoa when I want to speed things up, and I swap in flour tortillas when I want a softer, chewier bite.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. They reheat well in the oven at 350°F (175°C) covered with foil, or in the microwave in individual portions. To freeze, I assemble the enchiladas (without baking), cover tightly, and freeze for up to 3 months. When ready to eat, I bake straight from frozen, adding 15–20 extra minutes to the cook time.

FAQs

What’s the best cut of beef for these enchiladas?

I use chuck roast or shoulder because they become very tender when slow-cooked and shred beautifully.

Can I use canned enchilada sauce instead?

Yes, though I prefer homemade for the depth of flavor. If using canned, I sometimes add a little garlic, cumin, and oregano to enhance it.

Do I have to fry the tortillas?

I lightly fry them so they don’t tear during rolling. If I want to skip the oil, I wrap them in a damp towel and microwave to soften.

Can I make these enchiladas ahead of time?

Absolutely. I assemble them up to a day in advance and bake just before serving. They’re also great frozen and baked later.

What cheese is best for enchiladas?

I usually go with cheddar, Monterey Jack, or a Mexican blend. For authenticity, I sometimes use queso Oaxaca or queso fresco.

Conclusion

Red Chile Shredded Beef Enchiladas are a flavorful, comforting dish that always earns a spot in my dinner rotation. With their rich, slow-cooked beef and homemade red chile sauce, they bring warmth and depth to the table with every bite. Whether for a cozy family dinner or a festive gathering, these enchiladas always satisfy.

Red Chile Shredded Beef Enchiladas

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• Author: Linda
• Prep Time: 30 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 30 minutes
• Yield: 10–12 enchiladas (serves 4–6)
• Category: Main Dish
• Method: Baking
• Cuisine: Southwestern
• Diet: Halal

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Description

Red Chile Shredded Beef Enchiladas are a comforting Southwestern dish made with slow-cooked, shredded beef, a rich homemade red chile sauce, and melted cheese wrapped in warm corn tortillas.

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Ingredients

• 2–3 lbs beef chuck roast or shoulder
• Salt and pepper to taste
• 1 onion, chopped
• 4 garlic cloves, minced
• 6–8 dried New Mexico or California red chiles, stemmed and seeded
• 4 cups beef broth (or water)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 10–12 corn tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Vegetable oil for softening tortillas

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Instructions

1. Season beef with salt and pepper, then sear in a large pot or Dutch oven until browned on all sides.
2. Add chopped onion and garlic, then pour in beef broth to cover the beef. Simmer on low for 3–4 hours until the beef is very tender.
3. Shred the cooked beef with two forks and set aside.
4. Toast dried red chiles in a dry skillet, then soak them in hot water until softened.
5. Blend the softened chiles with garlic, onion, oregano, cumin, and some soaking liquid or broth. Strain the mixture for a smooth red chile sauce.
6. Toss shredded beef with some of the red chile sauce to moisten and flavor it.
7. Briefly heat corn tortillas in oil to soften them.
8. Fill each tortilla with the beef mixture, roll them up, and place seam-side down in a baking dish.
9. Pour remaining red chile sauce over the enchiladas and sprinkle with shredded cheese.
10. Bake at 375°F (190°C) for 20 minutes until hot and bubbly. Let rest a few minutes before serving.

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Notes

• Use a pressure cooker to reduce cooking time to about 2 hours.
• Add pinto beans or sautéed peppers for extra texture.
• For a spicier sauce, include chile de árbol or guajillo chiles.
• Leftover pot roast or barbacoa can be used instead of freshly cooked beef.
• Flour tortillas can be used for a softer texture.

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Nutrition

• Serving Size: 2 enchiladas
• Calories: 480
• Sugar: 3g
• Sodium: 720mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 1g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 90mg