Beef Enchiladas

Quick Look_______________

I posted a request for an enchilada recipe and I got a response from Alison from SF. Thanks! I enjoy cheesy, saucy enchiladas and now I got a recipe to share. Today's post is on beef enchiladas. The next post will be on chicken enchiladas.

  • Prep time: 45 minutes
  • Cook time: 2-3 hours
  • Difficulty: easy
  • Labor Intensity: 3-4 extra people should really help.
  • 30 servings, adjust by 1.5x if your group tends to eat multiple servings.


  • 6 pound lean beef chuck (beef chuck is about $2/lb on sale at safeway)
  • 1/2 cup vegetable oil
  • 6 clove garlic, minced
  • 1 tablespoon salt
  • 1 tablespoon ground cumin
  • 1 (6.5lb) can diced tomatoes (about $3-4 at costco or smart and final)
  • 2 (6.5 lb) cans of enchilada sauce ($7.39 per can at smart and final)
  • 72 white corn tortillas ($3 for 30 or $3 for 90 at costco/smart and final)
  • 12 cups (3lbs) shredded cheddar/monterey jack cheese mix. (5lbs for $14 at smart and final or 1/2lb for $2.50 at safeway)
  • Total: about $50.00


  • Cut beef chuck into 1 inch cubes.
  • Heat some oil in a large skillet.
  • Brown beef cubes for 10 to 12 minutes.
  • Transfer to a large stock pot.
  • Add garlic, salt, cumin, tomatoes
  • Heat to a boil.
  • Reduce heat to simmer and cook for 1 1/2 to 2 hours.
  • When cooked very tender, cool, then shred the meat using 2 forks. Place back on heat and stir until most of the liquid has evaporated.
  • Wrap corn tortillas in a wet paper towel and heat for 30 seconds (this is so the tortilla is soft) in the microwave.
  • Lay tortilla flat, add the spicy shredded beef and cheese
  • Roll it up, so it looks like a mini burrito.
  • Place in a baking tray and cover with "enchilada" sauce--I always like to use chile verde, but there are also chili rojo and others.
  • Cover sauce with cheese (be generous)
  • Bake in oven at 350 for 25-30 minutes and you're done!

Tom's Tips and Tricks_______________

Not much else to add here. I think you can use flour tortillas as well, but not sure.

Serving size is 2 tortilla's worth per person. Depending on side dishes and how hungry the crowd is, I would adjust the quanitity as needed.

I would even suggest shredding 1 head of lettuce and adding it to the tortilla for texture.

[Possible side dish] Serve with tortilla chips, salsa, spanish rice, refried beans...etc


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