Shredded Beef Enchiladas With Red Sauce Recipe
For your next Tex-Mex feast, everyone will love these very best shredded beef enchiladas with a spicy red chile sauce! After filling corn tortillas with succulent, tender beef chuck roast and Hatch green chilies, these meaty enchiladas are covered with plenty of melted cheese and your favorite toppings.
How to Make the Best Shredded Beef Enchiladas With Red Sauce
These shredded beef enchiladas with red sauce are the ultimate Tex-Mex comfort food. With tender, succulent beef wrapped in soft corn tortillas and covered in a rich, complex red chile sauce, they’re sure to become a family favorite. The sauce is the star here—a harmonious blend of chili powders, cocoa, cumin, and espresso that creates unexpected depth and richness that keeps people coming back for more.
What makes these enchiladas special is the attention to flavor layering in the sauce. The combination of all-purpose flour and various spices creates a deeply satisfying sauce that coats each bite with warmth and subtle heat. Combined with Hatch green chilies and melty cheese, every enchilada delivers authentic Tex-Mex flavors that taste like they came straight from your favorite restaurant.
Whether you’re hosting a Cinco de Mayo celebration or just craving some serious comfort food, these enchiladas are incredibly satisfying. They’re perfect for feeding a crowd, and they actually taste even better the next day as the flavors meld together. Top them with all your favorites—sour cream, fresh cilantro, avocado slices, and lime—and prepare for rave reviews at your table.
Shredded Beef Enchiladas With Red Sauce
For your next Tex-Mex feast, everyone will love these very best shredded beef enchiladas with a spicy red chile sauce! After filling corn tortillas with succulent, tender beef chuck roast and Hatch green chilies, these meaty enchiladas are covered with plenty of melted cheese and your favorite toppings.
Ingredients
Red Enchilada Sauce
Shredded Beef Enchiladas
Instructions
Red Enchilada Sauce
- In a saucepan, whisk together flour, chili powder, and chipotle chili powder over medium heat.
- Add tomato sauce and chicken stock, stirring constantly to combine.
- Stir in cocoa powder, ground cumin, garlic powder, espresso powder, onion powder, Mexican oregano, cinnamon, and salt.
- Bring to a simmer and cook for 5-10 minutes, stirring occasionally, until sauce thickens slightly. Taste and adjust seasonings as needed.
Shredded Beef Enchiladas
- Preheat oven to 350°F (175°C). Lightly oil a 9x13 inch baking dish.
- Heat a small amount of canola oil in a shallow pan. Quickly dip each corn tortilla in the hot oil for a few seconds until warm and pliable.
- Dip the warm tortilla into the enchilada sauce, then place on a clean surface.
- In the center of each tortilla, add a spoonful of shredded beef, some green chilies, and a handful of cheese.
- Roll the tortilla tightly and place seam-side down in the prepared baking dish.
- Repeat with remaining tortillas and filling.
- Pour remaining enchilada sauce over the rolled enchiladas and sprinkle with remaining cheese.
- Bake for 30-35 minutes until heated through and cheese is melted and bubbly.
- Let rest for 5 minutes, then serve with your desired toppings.
Notes
- White melting cheese can be a blend of Oaxaca, Asadero, or a mix of Monterey Jack and sharp cheddar.
- These enchiladas are best served fresh, but leftovers can be reheated in a 350°F oven for 15-20 minutes.
- For a milder sauce, reduce the amount of chipotle chili powder.
- Homemade shredded beef from a slow-cooked chuck roast works beautifully in this recipe.