Ingredients
Full beef enchiladas recipe with instructions can be found in the recipe card below. For the filling:
Chuck roast. I like using a bone-in chuck roast for the best flavor however boneless will also work. Beef stock/beef broth. Onion. Garlic. Salt and black pepper. Canned tomatoes. Cumin. Coriander. Dried oregano. Chili powder. Cornstarch.
For the enchiladas
Flour tortillas. Corn tortillas can also be used. Grated cheese. I used cheddar cheese but any good melting cheese can be used. Avocado. Fresh cilantro/coriander. Sour cream.
How to make beef enchiladas
Can I freeze beef enchiladas?
Enchiladas freeze very well. Assemble the enchiladas in an aluminum foil container then top with a layer of parchment paper and cover well with foil. Place in the freezer and freeze for up to 3 months. Bake from frozen until hot throughout. The enchiladas can be assembled and kept in the fridge for up to 24 hours before baking. Leftovers can also be kept in the fridge for up to 2 days and reheated before serving.
Enchilada recipes
