Shredded Beef Enchiladas


2 lbs boneless beef chuck roast, preferably grass-fed and organic

3/4 cup Stubb’s Beef Marinade, divided

1 1/2 cups beef broth, divided

1 tsp cumin

1/2 tsp salt

1 4-oz can diced green chilies

16 oz of your favorite enchilada sauce

10 corn tortillas

2 cups shredded monterey jack cheese

sour cream for serving

sliced avocado for serving

Cooking Instructions:

Place 1 cup beef broth in the bottom of a heavy pot. Place beef roast on top then sprinkle with salt and cumin. Pour 1/2 cup of marinade over top. Bring to a boil then cover and turn heat to low. Cook on low for about 3 hours, until beef easily falls apart when a fork is stuck into it.

When the beef is done, place in a large bowl and shred with two forks, discarding the fat. Add the diced green chilies and the remaining 1/4 cup of marinade to the beef and mix well.

Preheat the oven to 350 degrees. Drizzle a small amount of enchilada sauce at the bottom of a 9 x 13″ pan — just enough to cover the bottom of the pan.

Bring the remaining 1/2 cup of beef broth to a simmer over medium-low heat in a small shallow pan. Place a corn tortilla in the broth for about 5 seconds to soften then remove using a tongs. Fill the softened tortilla with a scoop of the beef green chile mixture and a sprinkle of cheese. Roll up the tortilla and place seam-side down in the prepared pan. Repeat this procedure with the remaining tortillas.

Once you have all the tortillas filled and in the pan, pour the remaining enchilada sauce over top. Sprinkle with the remaining shredded cheese. Cover loosely with tin foil and bake for 20 minutes then remove the foil and bake for another 10 minutes until bubbly.

Let the enchiladas sit for 10 minutes before serving {if you can wait that long}. Serve with dollops of sour cream and big slices of avocado.


This recipe was developed for Stubb’s by Jenna Beaugh of Eat, Live, Run. For more recipes by Jenna, please visit her website at