Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) boneless lamb shoulder, cut into 2-inch pieces
- 1 tbsp (15 ml) neutral oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 6 garlic cloves, minced (divided)
- 2 cups (480 ml) low-sodium beef or chicken broth (divided)
- 2 tbsp tomato paste
- 2 tsp ground cumin (divided)
- 2 tsp dried Mexican oregano (divided)
- 1 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 2 bay leaves
- 1 tbsp apple cider vinegar (divided)
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 12 corn tortillas (6-inch)
- 2 cups (200 g) shredded Monterey Jack cheese
- 1 cup (100 g) shredded sharp cheddar cheese
- 1/2 cup chopped cilantro (for serving)
- 1 lime, cut into wedges (for serving)
Do This
- 1. Toast and soak guajillo and ancho chiles; blend with broth, tomato paste, spices, and vinegar for a smooth red chili sauce.
- 2. Sear lamb in oil; sauté onion and garlic; add spices, broth, bay leaves, and braise at 325°F (163°C) until shreddable (about 1 hour 45 minutes).
- 3. Shred lamb and moisten with a little braising liquid; season to taste.
- 4. Warm tortillas until flexible; spread a thin layer of sauce in a 9×13-inch baking dish.
- 5. Fill tortillas with lamb, roll, and place seam-side down; pour over remaining sauce and cover with cheese.
- 6. Bake at 375°F (190°C) for 20 minutes, then bake uncovered 10 minutes until bubbly and melted.
- 7. Rest 10 minutes; top with cilantro and serve with lime wedges.
Why You’ll Love This Recipe
- Big comfort-food energy: tender shredded lamb, rich red chili sauce, and a bubbling cheese topping.
- Home-cook friendly: the sauce is made from dried chiles, but the method is straightforward and forgiving.
- Make-ahead friendly: braise the lamb and blend the sauce in advance for easy assembly later.
- Great for sharing: a 9×13 pan feeds a crowd and reheats beautifully.
Grocery List
- Produce: yellow onion, garlic, cilantro, lime
- Dairy: Monterey Jack cheese, sharp cheddar cheese
- Pantry: boneless lamb shoulder, dried guajillo chiles, dried ancho chiles, corn tortillas, low-sodium broth (beef or chicken), tomato paste, neutral oil, apple cider vinegar, ground cumin, dried Mexican oregano, smoked paprika, ground cinnamon, bay leaves, kosher salt, black pepper
Full Ingredients
Shredded Spiced Lamb Filling
- 2 lb (907 g) boneless lamb shoulder, cut into 2-inch pieces
- 1 tbsp (15 ml) neutral oil (avocado, canola, or grapeseed)
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 bay leaves
- 1 1/2 cups (360 ml) low-sodium beef broth or chicken broth
- 1 1/2 tsp apple cider vinegar
Red Chili Sauce
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 tbsp (15 ml) neutral oil
- 1/2 medium yellow onion, roughly chopped (about 3/4 cup)
- 2 garlic cloves, roughly chopped
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1 1/2 cups (360 ml) low-sodium broth (beef or chicken)
- 1 1/2 tsp apple cider vinegar
- 1/2 tsp kosher salt, plus more to taste
For Rolling and Baking
- 12 corn tortillas (6-inch)
- 2 cups (200 g) shredded Monterey Jack cheese
- 1 cup (100 g) shredded sharp cheddar cheese
For Serving (Optional but Recommended)
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges
- 1/2 cup sour cream (optional)
Step-by-Step Instructions
Step 1: Prep the chiles for a smooth, deep red sauce
Heat a large skillet over medium heat. Add the dried guajillo and ancho chiles and toast for 30–45 seconds per side, just until they smell fragrant (don’t let them blacken).
Transfer the chiles to a bowl and cover with 2 cups (480 ml) boiling water. Let them soak for 15 minutes until softened. Drain well and set aside.
Step 2: Blend and simmer the red chili sauce
Wipe out the skillet, then add 1 tbsp (15 ml) oil over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened. Add the chopped garlic and cook for 30 seconds.
In a blender, combine the softened chiles, sautéed onion and garlic, tomato paste, cumin, oregano, 1 1/2 cups (360 ml) broth, 1 1/2 tsp vinegar, and 1/2 tsp salt. Blend for 60–90 seconds until very smooth.
Pour the sauce back into the skillet and simmer gently for 10 minutes, stirring occasionally, until slightly thickened. Taste and add salt if needed. Set aside.
Step 3: Sear the lamb for maximum flavor
Heat the oven to 325°F (163°C). Pat the lamb dry with paper towels (this helps it brown instead of steam).
Heat 1 tbsp (15 ml) oil in a Dutch oven (or oven-safe pot with a lid) over medium-high heat. Sear the lamb in two batches so it isn’t crowded, cooking about 3 minutes per side until nicely browned. Transfer browned lamb to a plate.
Step 4: Braise the lamb until it’s fall-apart tender
Reduce heat to medium. Add the diced onion to the pot and cook for 5 minutes, scraping up browned bits. Add the minced garlic and cook for 30 seconds.
Stir in cumin, oregano, smoked paprika, and cinnamon for 20 seconds to bloom the spices.
Return the lamb to the pot and add 1 1/2 cups (360 ml) broth, bay leaves, 1 1/2 tsp vinegar, salt, and pepper. Bring to a gentle simmer.
Cover with a lid and transfer to the oven. Braise for 1 hour 45 minutes, or until the lamb shreds easily with a fork.
Step 5: Shred the lamb and keep it juicy
Transfer the lamb to a cutting board and shred with two forks. Discard bay leaves.
Skim excess fat from the braising liquid if desired, then stir 1/2 cup (120 ml) of the braising liquid into the shredded lamb (add a little more if it seems dry). Taste and adjust with salt and pepper. The filling should be well-seasoned and moist, not soupy.
Step 6: Prep the tortillas and the baking dish
Increase the oven temperature to 375°F (190°C).
Warm the tortillas so they roll without cracking. You can microwave them stacked under a slightly damp paper towel for 45–60 seconds, or warm them in a dry skillet for 15–20 seconds per side.
Spread 1/2 cup of the red chili sauce over the bottom of a 9×13-inch baking dish.
Step 7: Roll the lamb enchiladas and sauce them generously
Place a tortilla on a plate and add about 1/3 cup shredded lamb down the center. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Pour the remaining red chili sauce evenly over the enchiladas, making sure the ends are covered so they stay tender while baking.
In a bowl, toss together the Monterey Jack and cheddar. Sprinkle all of the cheese evenly over the sauced enchiladas.
Step 8: Bake until bubbly and melted, then rest and serve
Bake at 375°F (190°C) for 20 minutes. Then bake uncovered for 10 minutes, until the sauce is bubbling around the edges and the cheese is fully melted.
Let the enchiladas rest for 10 minutes before serving (this helps them set and makes cleaner slices/servings).
Top with chopped cilantro and serve with lime wedges. If you like, add a spoonful of sour cream on the side to cool the heat and round out the flavors.
Pro Tips
- Blend the sauce thoroughly: give it a full 60–90 seconds in the blender for a restaurant-smooth texture. If you want it extra silky, strain it through a fine-mesh sieve.
- Keep the lamb moist: mixing in braising liquid after shredding prevents dry enchiladas, especially after baking.
- Cover the tortilla edges with sauce: exposed tortilla tips can get chewy. A good sauce blanket keeps everything tender.
- Salt in layers: lightly season the lamb, then taste again after shredding, and again after simmering the sauce.
- Make it fit your heat level: guajillo and ancho are usually mild-to-medium. If you want more heat, add 1 chipotle in adobo (see variations).
Variations
- Smoky chipotle red sauce: blend in 1 chipotle pepper in adobo plus 1 tsp adobo sauce with the red chili sauce (keep the vinegar the same).
- Creamy red enchiladas: whisk 1/2 cup (120 ml) heavy cream into the finished red chili sauce off heat for a richer, slightly milder sauce.
- Extra-veg bake: add 1 1/2 cups sautéed zucchini or bell peppers to the shredded lamb before rolling.
Storage & Make-Ahead
Refrigerate: Store baked enchiladas in an airtight container for up to 4 days. Reheat, covered, in a 350°F (177°C) oven for 20–25 minutes (or microwave individual portions until hot).
Freeze: Assemble enchiladas (sauce and cheese included) in a freezer-safe baking dish, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, then bake at 375°F (190°C) for 30–35 minutes covered, uncovering for the last 10 minutes.
Make-ahead plan: Braise and shred the lamb up to 2 days ahead; make the red chili sauce up to 5 days ahead. Assemble just before baking for the best tortilla texture.
Nutrition (per serving)
Approximate, per serving (2 enchiladas): Calories: 680; Protein: 38 g; Carbohydrates: 42 g; Fat: 40 g; Saturated Fat: 16 g; Fiber: 8 g; Sodium: 980 mg; Sugars: 6 g.
