Name: Shredded Beef Enchiladas with Ancho Chile Sauce
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 pounds beef chuck roast; 2 cups beef broth; 1 tablespoon vegetable oil; 1 yellow onion, diced; 3 cloves garlic, minced; 3 dried ancho chiles, stemmed and seeded; 1 can (15 oz) tomato sauce; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 12 corn tortillas; 2 cups shredded cheddar cheese; Salt and pepper, to taste

Pull Up a Chair—Let’s Talk Shredded Beef Enchiladas!

So, here’s the scoop: these shredded beef enchiladas with ancho chile sauce have haunted my dreams (in the best possible way) since my aunt Maria showed up with a massive tray one family reunion, probably two decades ago. The kitchen was bedlam, the dog stole a tortilla off the counter—no joke!—and my cousin tried to pass off store-bought sauce as homemade. I said nothing… at the time! But man, this recipe stuck. To me, these enchiladas are what a home kitchen smells like on a Saturday. There’s just something magic about the mix of spicy, smoky, and comforting all together. Oh, and if you’re like me and get easily distracted by snack breaks during cooking, honestly, these still turn out tasting like gold.

Why Do I Keep Making These?

I make this when I want to impress but not stress—a classic flex meal that, somehow, doesn’t require chef-level skills. My family goes a little wild for these (my husband once swore he was full and then ate three more) and the leftovers, if you have ‘em, might be even better. And here’s a secret: the ancho chile sauce is forgiving. I used to flub it a bit—lumpy, too spicy, not spicy enough; it’s all part of the fun, I swear. Plus, if you’re craving restaurant-style enchiladas but forgot to go grocery shopping, chances are you’ll have most of what you need already. Except maybe the chiles. Oh, and don’t get too hung up on my exact measurements. Cooking’s meant to be a little bit messy, right?

What You’ll Need (But Honestly, Improvise!)

2–3 lbs beef chuck roast (sometimes I grab brisket if it’s on sale)
Salt and pepper (my grandma swears by freshly ground, but whatever ya got works)
2 tbsp oil—olive, canola, whatever’s in the pantry
1 large onion, diced (mine are occasionally on the small side)
4 big cloves garlic, minced (I love garlic, you do you)
2–3 dried ancho chiles, stems & seeds out (Guajillos substitute fine if you’re out—been there)
1–2 chipotle chiles in adobo, chopped (optional if you love smoky heat)
2 cups beef broth (sometimes I top up with water. Nobody knows)
1 can (14oz) crushed tomatoes (fresh works in summer, canned for sanity)
1 tsp cumin (I occasionally double down and add smoked paprika too)
2 tsp brown sugar (or a squirt of honey if that’s all you’ve got)
14–16 corn tortillas (or flour; don’t @ me, use what you like)
2 cups shredded cheese (Monterey Jack, cheddar—any melting cheese is fair game, right?)
Chopped cilantro, sliced radish, and thinly sliced onion for topping (honestly, sometimes just cheese and a squeeze of lime)

How I Actually Make These Shredded Beef Enchiladas

Get the beef going: Pat your beef dry, salt and pepper both sides, and brown it in hot oil in a Dutch oven—like, 3 min per side. If it sticks, nudge it loose. Adds flavor, I promise.
Add the aromatics: Toss in onion and garlic; sauté till translucent. Sometimes it browns, sometimes just softens. It’s all good.
Make the sauce: Throw ancho chiles in a skillet (dry), toast several seconds per side, just until they get fragrant—not burnt! Then put ’em in a bowl, cover with hot water to soften (like 15 min. I usually check my phone or make coffee here.)
Blend it up: When the chiles are soft, blend them with chipotle (if using), tomatoes, cumin, brown sugar, and about a cup of beef broth. If it looks like a chili smoothie, you’re on the right track. Not too thick, not too runny. Pour that beauty over your beef.
Simmer (and maybe nap): Add the rest of the beef broth, bring to a boil, then drop heat to low. Cover and cook 2–2.5 hours, till the beef practically begs you to shred it. This is when my pets start circling the stove. Shred with forks right in the pot.
Warm up your tortillas: Briefly heat them in a dry skillet (or zap in the microwave, wrapped in damp towels—especially if you just want to eat already), so they don’t crack.
Build those enchiladas: Spoon some beef onto each tortilla, roll, and tuck into a 9×13 pan, seam down. Not a contest—if they look wonky, sauce covers all.
Sauce and cheese (the more, the better!): Pour the sauce over (get every bit—scrape the pot!) and top with cheese.
Bake: Oven at 375°F (190°C) for 20–25 min, uncovered, till bubbly and golden. This is where I stand nearby, pretending to tidy but mostly sniffing the air and poking the cheese.
Top and serve: Garnish with your preferred fixings. Eat immediately. Or, y’know, after taking pictures for the group chat.

Oh, and a Few Notes I Learned the Hard Way

I tried skipping the chile toasting step once—nope, flavor just wasn’t there. Don’t be like past me.
If the sauce’s still a bit chunky after blending, I stopped worrying. Rustic is “in.” If you do care, strain it.
Surprisingly, this tastes richer after a night in the fridge. Not that it ever survived more than 24 hours around here.

Variations I’ve Messed With (Some Hits. One Miss!)

Pork shoulder instead of beef: crowd-pleaser, plus leftovers make killer breakfast tacos.
Vegetarian version: Once used lentils and roasted mushrooms. It was… okay, but the sauce carried it. Not my favorite, if I’m honest—your mileage may vary!
More cheese less sauce: I did this once for my cheese-obsessed brother. Pretty decadent, but sauce is the star imho.

Gear? Don’t Stress, Improvise!

Look, a Dutch oven is ideal for slow-cooking beef, but honestly, I’ve done this in a simple stockpot and even a slow cooker (just dump everything in and forget about it). No blender? Mash the chiles and sauce components as best as you can—call it “rustic.” Sometimes I literally use a whisk and some elbow grease.

Shredded Beef Enchiladas with Ancho Chile Sauce

Keeping Leftovers… If You Have Any

Pop leftovers into an airtight container. They keep 2–3 days in the fridge pretty well (though honestly, in my house it never lasts more than a day!). Reheat gently in the oven covered in foil or zap in the microwave—though I prefer the oven. Probably just personal bias. You can freeze the sauce separately too, if you end up with extra!

What Goes With? (My Two Cents)

Honestly, I love these with just a crisp salad (romaine and avocado, maybe a few orange slices on the side). My cousin swears by buttery rice and black beans, but my go-to is pickled onions for a bit of zing. And of course, always a cold beer—try a Mexican lager if you’re feeling festive. One time I served this with a big bowl of easy Mexican red rice and it disappeared so quick, even my picky nephew came back for seconds.

Pro Tips (a.k.a. My Cook Fail Confessions)

I once tried rushing the beef—turned it up to high and it went all tough. Trust me, patience gives you that magical shred.
Don’t overstuff the tortillas; they’ll explode in the oven. Which, honestly, can be kinda fun, but also messy.
If the sauce thickens too much, I splash in extra broth. On second thought, maybe do that before it’s cement.
Grate your own cheese if you’ve got the time. Pre-grated works fine, but it never melts quite right.

People (Actually) Ask Me

Is it really necessary to toast the chiles?: Yeah, I know it’s another step, but—yes! It builds flavor. I tried skipping once, the sauce was just flat. Not a fan.
Can I use store-bought enchilada sauce?: Well, I won’t judge, sometimes I get lazy too. But if you’ve got 15 minutes, homemade sauce really is next-level. You can find great tips at Serious Eats.
Flour or corn tortillas—what’s best?: I’m Team Corn, but you do you. Flour tortillas don’t soak up quite as much sauce, but they’re easier to roll. Just be sure to warm ‘em, whichever you pick.
How spicy is this, honestly?: Not too wild, more smoky than hot. But hey, leave out the chipotle if you’re heat-shy, or add an extra if you want to sweat.

Oh—random but: I once served this after an afternoon trying (and failing) to build a backyard birdhouse. The enchiladas were much more successful, and nobody wanted to stop eating, so not all failed projects are without their silver lining!

If you feel like exploring more Mexican cooking, check out Rick Bayless’s resourceful recipes at rickbayless.com; they scratch that same comfort food itch but sometimes with even less fussiness. Anyway, let me know how these turn out or if you make any wild swaps—I love a good kitchen adventure!

Shredded Beef Enchiladas with Ancho Chile Sauce