Stacked Beef Enchiladas
Mexican seasoned shredded beef enchiladas with melted cheese, corn tortillas, and homemade enchilada sauce. An easy beef enchilada casserole!
We are Mexican food fanatics in our home. I am pretty sure I could live on a hefty dose of chips and salsa and homemade chocolate chip cookies for the rest of my life. Ever since I was a little girl, I would order shredded beef enchiladas with red sauce at every single Mexican food restaurant. It has always been my favorite Mexican food dish.
So I wanted to simplify it to make it easier for those weeknight dinners. These Stacked Beef Enchiladas are incredibly easy because everything is layered in a pan. Instead of rolling and stuffing each enchilada, all of the ingredients are basically just thrown in a pan. We are shaving off time right and left here.
The key to make killer beef enchiladas starts with the beef. I found that when cooking beef, low and slow always wins the race. To make these shredded beef enchiladas, I start by cooking a beef roast with Mexican spices in a slow cooker on a low setting. This is what makes it so tender and the meat just fall apart. So this recipe does take a bit of planning ahead of time but it is well worth it.
Another key component to making the perfect machaca beef enchiladas is the enchilada sauce. I am incredibly picky about my red enchilada sauce and have tasted some canned versions from the store that taste too smoky, too bitter, or too blah. Instead of playing the enchilada sauce lottery at the store, I created a homemade enchilada sauce that is easy to throw together and tastes so much better!
The homemade red enchilada sauce is made with a base of tomato sauce, onion, broth, chili powder, cumin, Mexican oregano, and garlic. It is full of flavor and pairs perfectly with this tender Mexican beef.
To make authentic stacked beef enchiladas, I reach for corn tortillas. You can also use flour tortillas but I prefer corn tortillas with shredded beef enchiladas. These Stacked Beef Enchiladas are made with shredded beef, corn tortillas, homemade enchilada sauce, and a hefty amount of Mexican cheese. Bring on the cheese!
How to make Stacked Beef Enchiladas:
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Pin ItHomemade Red Enchilada Sauce:
Optional Garnish:
In a slow cooker (crockpot), add beef roast, onion, poblano, chili powder, cumin, garlic, and beef broth. Cook on a low setting for 8 hours. After it is done cooking, shred with two forks.
Enchilada Sauce:
In a medium pot, saute onion in oil over medium heat until onion is soft, about 7-8 minutes. Stir in tomato sauce, chicken broth, chili powder, cumin, Mexican oregano, and garlic powder. Cook for 20 minutes until it starts to thicken and reduce. Carefully puree in a blender or with an immersion blender.
Preheat oven to 375 degrees. Spread a layer of enchilada sauce on the bottom of a 9 x 13 pan. Layer corn tortillas, shredded beef, enchilada sauce, and cheese. Repeat to make at least 3 layers. Top with a generous amount of cheese.
Cover with foil and bake for 20-25 minutes. Remove the foil and bake for 5-10 minutes until the cheese is bubbling.
Serve with sour cream and cilantro.
Nutrition information is automatically calculated, so should only be used as an approximation.
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