Shredded beef enchiladas are baked tortillas filled with tender seasoned beef, covered in enchilada sauce, and topped with melted cheese. They’re rich, comforting, and one of the easiest ways to turn leftover or slow-cooked beef into a full dinner.
These restaurant-style shredded beef enchiladas start with tender Mexican shredded beef tucked into warm tortillas, then baked under enchilada sauce and melted cheese. A spoon of sour cream on top adds a cool, creamy finish that cuts through the richness.
As the enchiladas bake, the tortillas soften and absorb the sauce while the cheese melts and browns at the edges. It’s an easy, reliable dish that holds up well for dinner and reheats cleanly the next day.
Other uses for leftover shredded beef: shredded beef tacos, shredded beef burritos or shredded beef quesadillas.
Shredded Beef Enchiladas Recipe
If you’re making your own beef, this guide to how to cook chuck roast in the oven walks through a reliable base method for tender shredded beef.
If you’re starting from scratch or deciding what cut works best, this guide to best beef for shredding breaks down which cuts give you the most tender results when slow cooked.
Learn how to choose the right beef with my Guide to Beef Cuts.
Ingredients To Make Shredded Beef Enchiladas
Here’s everything you’ll need to make these shredded beef enchiladas.
- Shredded Beef: Mexican shredded beef works best, or use leftover pot roast, brisket, or chuck roast. If starting from scratch, see how to cook chuck roast for the base method.
- Tortillas: Corn tortillas provide the most traditional flavor, while flour tortillas are easier to roll and less likely to crack.
- Enchilada Sauce: Red enchilada sauce is the most common choice. For a green sauce option, use this salsa verde sauce made with roasted tomatillos.
- Cheese: Monterey Jack, cheddar, Oaxaca cheese, pepper jack, Colby Jack, or Mexican cheese blends all melt beautifully.
- Toppings: Sour cream, diced avocado, cilantro, green onions, sliced jalapeños, pico de gallo, or fresh lime wedges add extra flavor and freshness.
How To Make Enchiladas With Shredded Beef
Once your beef is ready, these shredded beef enchiladas come together quickly. It’s mostly about warming, assembling, and layering everything so the flavors stay rich and the texture holds up in the oven.
Warm the Beef
Gently warm the Mexican shredded beef in a skillet or microwave until it’s hot and tender again. If it looks a little dry, stir in a spoonful of cooking liquid or a splash of broth to bring it back to life.
Prep The Tortillas
Warm the tortillas just enough so they bend easily without cracking. A quick pass in a dry skillet or a few seconds in the microwave works perfectly. Dip the tortilla in a bit of the enchilada sauce to help make them pliable.
Stuff and Roll the Tortillas
Spoon in the shredded beef and a little cheese, then roll each tortilla up tightly. Place them seam-side down in a lightly greased baking dish so they stay put while baking.
Add Sauce and Cheese
Pour enchilada sauce evenly over the top, making sure everything is well coated, then finish with a generous layer of cheese.
Bake Until Bubbly
Bake at 375°F for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden. Let them rest for a few minutes before serving so they set up slightly.
Recipe Tips and Notes
A few simple techniques can make the difference between good enchiladas and great enchiladas. Follow these tips to keep your shredded beef enchiladas flavorful, easy to roll, and perfectly baked every time.
- Warm tortillas before rolling to prevent cracking.
- Don’t overfill enchiladas or they’ll be difficult to roll.
- Use enough enchilada sauce to completely coat the tortillas so they stay tender while baking.
- Let the enchiladas rest for 5 to 10 minutes before serving so the filling can firm up.
- As a general guide, plan 2-3 enchiladas per adult depending on the sides.
- Make ahead: Assemble enchiladas up to 24 hours in advance, cover, and refrigerate until ready to bake.
- Freezing: Enchiladas freeze well before or after baking. Wrap tightly and freeze for up to 3 months. Bake covered when reheating to keep them moist.
Variations
Shredded beef enchiladas are easy to adjust based on what you like. Add more heat, extra cheese, or extra fillings and you can shift the flavor without changing the base method.
- Green Beef Enchiladas: Use green enchilada sauce for a brighter flavor.
- Cheesy Beef Enchiladas: Add extra cheese inside each tortilla and on top.
- Spicy Enchiladas: Add jalapeños, hot sauce, or chipotle peppers.
- Loaded Enchiladas: Add beans, rice, onions, or vegetables to the filling.
- Smoked Beef Enchiladas: Use leftover smoked chuck roast or brisket.
- Prefer a lighter version? Try my cheesy chicken enchiladas, or learn how to make chicken for enchiladas for the perfect filling
What To Serve with Shredded Beef Enchiladas
A few simple sides are all you need to turn shredded beef enchiladas into a complete meal. Popular pairings include Mexican rice or cilantro lime rice, refried beans, chips and salsa, or grilled vegetables. These beef enchiladas also pair perfectly with Micheladas, Margaritas, Mexican beer, or sparkling lime water.
Mexican Shredded Beef Enchiladas
Servings: 12 enchiladas
Calories: 332kcal
Cost: $25
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Ingredients
Chuck Roast
- 2½-3½ chuck roast
- 1½ tbsp vegetable oil (for slow cooker version only)
- 1 tbsp beef bouillon paste (*Note 1)
Spice Rub
- 1 tbsp chili powder
- 1 tbsp ground cumin
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp paprika
- 1 tsp ground coriander
- 1 tsp black pepper
Braising Liquid and Vegetables
- 1 cup beef consommé or stock (*Note 2)
- 1 10 oz can rotel (*Note 3)
- 2 tbsp fresh lime juice
- 1 tbsp brown sugar
- 1 tbsp dried Mexican oregano (*Note 4)
- 1 medium onion, thinly sliced
- 2 bay leaves
- salt, to taste
ENCHILADAS
- 12 corn tortillas, taco size
- 3 cups shredded Monterey jack or pepper jack, divided
- 1 28 oz can red enchilada sauce
Instructions
OVEN ROASTED SHREDDED BEEF (*Note 6)
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In a small mixing bowl, add all the spice rub ingredients and stir to combine. Set aside.
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Move the oven rack to the top position and turn the oven broiler to high. (*Note 5)
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Pat dry the chuck roast with paper towels and coat with the beef bouillon paste. Evenly coat the roast with the spice rub, using your hands to press the spices into the paste, and transfer to a roasting pan. Save any excess spice rub (you'll use it later).
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Place the pan under the broiler and let the roast sear for 5-8 minutes, until the outside is dark brown and crusty. Keep your eyes on it, as it can quickly burn.
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Remove the roast from the oven and reduce the oven temperature to 300°F. Add the beef consommé, rotel, lime juice, brown sugar, oregano, and remaining spice rub to the pan. Use a small spatula to stir the ingredients together. Add the onions and bay leaves to the liquid.
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Tightly cover the roasting pan with aluminum foil and transfer the pan to the oven. Bake for 3½-4 hours, or until fork tender. Check at the 3½ hour mark, to see if it shreds easily with two forks. If not, bake for another 30 minutes, or until it does easily shred.
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Remove the roasting pan from the oven and let rest, still covered, for 10-15 minutes. When ready to serve, remove the foil and use two forks to shred the roast right into the juices.
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Give the shredded beef a final stir and taste, adding additional salt if needed. Drain the meat of excess liquid before using.
SLOW COOKER SHREDDED BEEF
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In a small mixing bowl, add all the spice rub ingredients and stir to combine. Set aside.
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Pat dry the chuck roast with paper towels and coat with the beef bouillon paste. Evenly coat the roast with the spice rub. Save any excess spice rub (you'll use it later).
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Heat the vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add the beef and sear on all sides. Remove and transfer to the slow cooker.
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Add the beef consommé, rotel, lime juice, brown sugar, oregano, and remaining spice rub to the slow cooker. Use a spatula to stir the ingredients together. Add the onions and bay leaves to the liquid.
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Cover and cook on high for 3 ½ – 4 ½ hours or on low for 6-8 hours, or until the beef shreds easily with two forks.
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Use two forks to shred the beef directly in the slow cooker. Give the shredded beef a stir and taste, adding additional salt if needed.
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Cover and let cook on warm (or low) for a final 20 minutes. Drain the meat of excess liquid before using.
MAKE THE ENCHILADAS
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Pre-heat the oven to 350℉. Grease a 9" x 13" baking dish and set aside.
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In a large bowl, add shredded beef, half the cheese, and toss to combine. Set aside.
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Pour ½ cup of the enchilada sauce onto a large plate.
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Heat up 4 tortillas in a microwave for approximately 30 seconds, or until soft.
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One by one, coat the warmed tortilla in the enchilada sauce and add 1/4 cup beef filling to the edge closest to you. Roll up tightly and transfer to the baking dish, seam side down. Repeat 3 more times until all 12 tortillas are filled.
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Pour the rest of the enchilada sauce over the tortillas, making sure every part of the tortilla is coated.
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Sprinkle the rest of the cheese evenly over the top of the enchiladas.
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Transfer to the oven and bake for 20-25 minutes. Let rest for 5-10 minutes before cutting and serving.
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Top with your favorite toppings and enjoy!
Notes
Note 2 – Beef consommé has a much stronger flavor profile than stock, so I highly recommend using it. It does tend to be saltier, however, so I wait to add more salt until after cooking.
Note 3 – Any flavor rotel will work.
Note 4 – Use regular oregano if you don’t have Mexican oregano.
Note 5 – If using a dutch oven you may need to place the oven rack in the second position as they’re much taller than a roasting pan.
Note 6 – To reheat already cooked shredded beef: Place the shredded beef in a skillet over medium-low heat. Add a few spoonfuls of the cooking liquid or broth to keep it moist, and heat until warmed through.
Storing and Reheating Leftovers
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months for longer storage.
To reheat, cover and bake at 350°F for 15 to 20 minutes until heated through. Individual portions can also be warmed in the microwave for 1 to 2 minutes.
Nutrition
Calories: 332kcal | Carbohydrates: 16g | Protein: 24g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 395mg | Potassium: 416mg | Fiber: 2g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 2mg | Calcium: 267mg | Iron: 3mg
Darcey Olson
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