Published:
Mar 15th 2025
by 
Last updated: Mar 15th 2025
Get ready for a plate of pure comfort! These Shredded Beef Enchiladas are packed with bold Mexican flavors - tender, slow-cooked beef, smothered in a rich homemade enchilada sauce, wrapped in warm gluten-free corn tortillas, and baked with gooey melted cheese. Perfect for family dinners, meal prep, or game day, this dish is hearty, satisfying, and completely irresistible. Serve them with Moro rice for the ultimate meal! Or try our Low-Carb Keto Chicken Enchiladas if you want more tasty enchilada recipes!
- Packed with Flavor – Slow-cooked beef infused with spices for maximum taste.
- Melty & Cheesy – Who can resist a dish loaded with gooey Monterey Jack cheese?
- Gluten-Free & Hearty – Perfect for those avoiding gluten without sacrificing taste.
- Great for Meal Prep – Make ahead and enjoy throughout the week!
- Prevent Soggy Enchiladas – Lightly toast the tortillas before assembling to keep them from getting too soft.
- Use the Right Cut – Chuck roast is best for shredding since it becomes incredibly tender after slow cooking.
- Layer the Sauce Properly – Spread a thin layer of enchilada sauce on the bottom of the baking dish before placing the enchiladas.
- Serve with Moro rice for a traditional pairing.
- Add a dollop of sour cream and sprinkle with fresh cilantro for extra freshness.
- Pair with a simple avocado salad or refried beans for a complete meal.
- Swap the Beef – Use chicken or pork for a different take on enchiladas.
- Make it Dairy-Free – Replace cheese with a plant-based alternative.
- Go Low-Carb – Use low-carb tortillas or grilled zucchini slices instead.
- Spice it Up – Add extra jalapeños or a touch of chipotle for a smoky heat.
- Short-Term Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Long-Term Freezing: Freeze individual portions in a freezer-safe container for up to 3 months.
- Reheating Tip: Reheat in the oven at 350°F for 10–15 minutes to maintain texture.
- Boneless Beef Chuck Roast – The ideal cut for tender, juicy shredded beef.
- Green Chilies – Adds a mild heat and smoky depth to the beef.
- Garlic & Shallots – Enhance the dish with a rich, aromatic base.
- Chili Powder & Smoked Paprika – Essential spices that bring warmth and complexity.
- Gluten-Free Corn Tortillas – Traditional for enchiladas, adding authentic texture and flavor.
- Monterey Jack Cheese – Creamy and melty, making every bite irresistible.
- Jalapeño & Cilantro – Perfect garnishes for freshness and a little extra kick.
What meat is best for shredded beef?
Chuck roast is the best choice because it’s tender, juicy, and shreds easily after slow cooking. Chuck roast may also be labeled as arm chuck roast, shoulder roast, and chuck eye roast.
How do you make beef enchiladas not soggy?
Put a small amount of enchilada sauce in the bottom of the baking pan, then assemble the enchiladas and add them to the pan. Add the remaining enchilada sauce right before baking the enchilada sauce.
Should I cover enchiladas when baking?
Yes, you should cover enchiladas when baking them. If you don't, the enchiladas will dry out in the oven, and the tortillas will become hard.
Are enchiladas better with corn or flour tortillas?
Corn tortillas are better for enchiladas. Even though some recipes use flour tortillas, corn tortillas are the traditional tortilla for enchiladas. Additionally, they have more flavor than flour tortillas.
Can I make these enchiladas ahead of time?
Yes! Assemble the enchiladas, cover them, and refrigerate for up to 24 hours before baking.
Time & Serves
Ingredients
1 (2 pound) Boneless Beef Chuck Roast, fat trimmed
3 tablespoons Olive Oil
1 (7 ounce) can Green Chilies with liquid
2 Garlic cloves, minced
2 Shallots, minced
1 tablespoon Chili Powder
1 teaspoon Onion Powder
1 teaspoon Smoked Paprika
1 1/2 teaspoons Kosher Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Cayenne Pepper
2 tablespoons Canola Oil
1 small White Onion, minced
1/2 Jalapeño Pepper, minced
2 cloves Garlic, minced
2 tablespoons Chili Powder
1 1/2 teaspoons Cumin
1 teaspoon Smoked Paprika
1/2 teaspoon Dried Oregano
2 cups Low-sodium Gluten-free Vegetable Broth
1 tablespoon Brown Sugar
2 cups Tomato Sauce
1/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
1/2 batch Moro Rice
8 x (8-inch) warm Gluten-free Corn Tortillas
3 cups shredded Monterey Jack Cheese
1/2 Jalapeño, sliced thinly for garnish
2 tablespoons chopped Cilantro for garnish
Instructions
Preheat the oven to 300°F.
Put a large sheet of aluminum foil large enough to cover the meat on a baking sheet. Place the beef chuck roast on the foil and set it aside.
Place the olive oil, diced green chilies, and the liquid, garlic cloves, shallots, chili powder, onion powder, smoked paprika, kosher salt, black pepper, and cayenne pepper in a small bowl. Whisk until combined.
Pour the seasoning mixture over the beef chuck roast and spread it all over the meat, making sure to massage it into the meat. Wrap the beef chuck roast tightly with the foil, then wrap it tightly with another sheet of foil and place it back onto the baking sheet.
Bake the beef chuck roast for 4 1/2–5 hours until it falls apart easily when pulled with a fork.
Remove the beef chuck roast from the oven and carefully unwrap the beef chuck roast. Shred the meat, then place it into a large bowl along with the juices from the pan. Set it aside.
Place the canola oil in a medium pot and set it over medium-high heat.
Add the white onion and jalapeño pepper and cook them for 2 minutes until they soften.
Add the garlic, chili powder, cumin, smoked paprika, and dried oregano and cook them for 1 minute.
Add the vegetable broth, brown sugar, tomato sauce, kosher salt, and black pepper. Mix until combined.
Let the enchilada sauce come to a boil, then decrease the heat to low and cook it for 15 minutes until it thickens slightly. Remove it from the heat and set it aside to cool.
Prepare the Moro rice according to the recipe instructions, cover it, and set it aside.
Preheat the oven to 350°F.
Add 2 cups of enchilada sauce to the shredded beef and mix to combine. Set it aside.
Next, pour 3/4 cup of enchilada sauce onto the bottom of a 13" by 9" baking dish. Spread it into an even layer.
Arrange 1 tortilla on your countertop and add 1/3 cup of shredded beef to the center.
Sprinkle 1/4 cup of Monterey Jack cheese and roll it up tightly, then place it into the prepared pan.
Next, repeat steps 4 and 5 until all the enchiladas have been assembled.
Next, add the remaining enchilada sauce on top of the enchiladas. Sprinkle the remaining Monterrey Jack cheese on top of the enchiladas.
Cover the enchiladas with foil and bake them for 25 minutes. Remove the foil from the enchiladas and bake them for another 3–5 minutes.
Divide the enchiladas between 4 plates, then add the Moro rice and garnish each plate with jalapeños and cilantro.
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