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Shredded Beef Enchiladas

The classic shredded beef enchilada recipe for your next party entrée or family gathering. The tender beef chuck roast combined with LA VICTORIA® Red Enchilada Sauce and soothing Monterey Jack Cheese will make this another go-to recipe you’ll use time and again.

30 minutes
2 hours 30 minutes
3 hours


  • 3 pound beef chuck roast
  • 1/4 cup water
  • 1 cup beef broth
  • 3 tablespoons red wine vinegar
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 cup oil, for frying
  • 20 (6-inch) corn tortillas
  • 1 (19-ounce) can LA VICTORIA® Red Enchilada Sauce Mild
  • 1 cup Monterey Jack cheese, shredded


  1. Place roast in a large saucepan that has a tight-fitting lid.
  2. Pour in water, cover, and simmer on low for 30 minutes.
  3. Increase heat to medium/high, and brown the roast on all sides.
  4. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and cumin.
  5. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers.
  6. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
  7. In a large heavy skillet, heat the olive oil.
  8. Using tongs, dip the tortillas one at a time into the oil for 30 seconds each side.
  9. Drain on paper towels.
  10. Preheat oven to 375°F.
  11. Spread 4 tablespoons of LA VICTORIA® Red Enchilada Sauce down the center of the tortilla. Top with about the same amount of beef.
  12. Roll up and place seam side down in one or two 8×11 inch baking dish.
  13. Repeat for each tortilla. Continue until you are out of filling.
  14. Top with remaining LA VICTORIA® Red Enchilada Sauce and sprinkle with Monterey Jack cheese.
  15. Bake in a preheated oven for 30 minutes or until cheese is melted and bubbling.