These shredded beef enchiladas are the definition of New Mexico comfort food. Tender, slow-cooked beef is wrapped in soft tortillas, smothered in bold red chile sauce, and baked until the cheese melts into a bubbling, irresistible topping. Every bite is rich, savory, and deeply satisfying.
The heart of this dish is the beef. Chuck roast is gently seasoned and cooked until fork-tender, then shredded and kept juicy with its own cooking liquid. This method creates layers of flavor that stand up beautifully to the robust red chile sauce.
Red chile sauce brings warmth and depth rather than overwhelming heat. Whether you use a traditional New Mexico red chile or a high-quality enchilada sauce, it ties everything together with that unmistakable Southwestern character.
Perfect for family dinners, gatherings, or make-ahead meals, these enchiladas are comforting, filling, and endlessly crave-worthy. Serve them with classic toppings or simple sides, and enjoy a dish that feels like home.
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Servings: 8 enchiladas (4–6 servings)
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Ingredients
For the Shredded Beef
- 2 lbs beef chuck roast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon oil
- 1 cup beef broth
For the Red Chile Sauce
- 3 cups red chile sauce or enchilada sauce
- Optional: ½ teaspoon dried oregano or cumin
For Assembling
- 8 to 10 corn or flour tortillas
- 2 cups shredded cheddar or Colby-Jack cheese
- Optional toppings: chopped onion, shredded lettuce, sour cream
Instructions:
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