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Beef enchiladas are a family favorite dinner. This Mexican dish is delicious and on the table in only 30 minutes!
If we don’t use leftover Pot Roast for these enchiladas, we use it to make Green Chile Burritos and both are delicious!
Gotta Love a Classic!
Who else loves enchiladas for dinner?
We love our favorite Cheese Enchiladas so much that we changed them up to make beef enchiladas for the perfect Mexican meal!
It’s now on the rotation because we love it so much.
Why we know you’ll love them:
- Freezer friendly. Double the recipe and save a batch for a fiesta, a quick dinner idea for busy nights, or to send a friend in need.
- Classic taste. The homemade Enchilada Sauce brings the flavor of Mexico right to your kitchen.
- Ready in no time. With a quick prep time, just roll and bake for a warm meal in a total time of 30 minutes!
- Use it up. This beef enchiladas recipe is a great lazy day dinner to make with leftover pot roast or shredded beef.
Ingredients
- beef – use our pot roast recipe or your favorite beef roast recipe. While these use shredded, we’ve also made lean ground beef enchiladas (ground turkey would also work).
- green chiles
- cheese – cheddar, Monterey jack, Mexican blend cheese
- flour tortillas – I used Flour Tortillas for these enchiladas. They will turn out a little different depending on which type of tortillas you use, but they are delicious both ways!
- corn – I made mine with fresh corn, but you could easily use canned corn or frozen corn instead.
- red enchilada sauce – we love our Homemade Enchilada Sauce, but your favorite store-bought sauce will work as well.
Variations
If you’re a fan of extra veggies, feel free to add some chopped onion, diced bell peppers, grated zucchini, or black beans.
How to Make Beef Enchiladas
- PREP. Preheat the oven to 350°F.
- FILLING. In a medium bowl, stir the shredded beef, green chilies, corn, and ½ cup enchilada sauce. Spread ½ cup of enchilada sauce into the bottom of a 9×13 baking dish.
- ASSEMBLE. Scoop about ⅓ cup of the beef mixture into the center of each tortilla, and sprinkle with cheese. Roll each tortilla up and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce on top and sprinkle with the remaining cheddar cheese.
- BAKE. Bake for 20-25 minutes in a preheated oven. Serve hot.
- TOPPINGS. Top these with your favorites, we like to use tomatoes, avocado, sour cream, shredded lettuce, or fresh cilantro.
Serving Suggestions
Complete the meal with these side dishes and toppings: Mexican Rice, Homemade Salsa, Cilantro Lime Rice, Pico de Gallo, or Guacamole.
Storing Tips
- To freeze ahead of time, prepare as directed, but don’t bake. Use a freezer-safe baking pan and cover it with plastic wrap and then aluminum foil. It will keep for up to 2 months. Let thaw in the fridge overnight before baking.
- STORE. Keep leftover shredded beef enchiladas in the fridge in an airtight container for 2-3 days.
- FREEZE. You can also divide the leftover easy beef enchiladas into individual serving airtight containers and freeze them. Reheat in the microwave.
For More Enchilada Recipes:
Beef Enchiladas
Beef enchiladas are a family favorite dinner. This Mexican dish is delicious and on the table in only 30 minutes!
Ingredients
- 3 cups roast beef, shredded, cooked
- 1 (4-ounce) can green chilies, diced
- 1 cup corn
- 1 (20-ounce) can red enchilada sauce, (we love our homemade red sauce)
- 2 ½ cups shredded cheese, divided
- 12 small flour or corn tortillas, warmed
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix the shredded beef, green chilies, corn, and ½ cup enchilada sauce. Spread ½ cup of enchilada sauce into the bottom of a 9 x 13 baking dish.
- Scoop about ⅓ cup of filling into the middle of each of the tortillas, and sprinkle with cheese (reserving about 1 cup of cheese for the top of the enchiladas). Roll each tortilla up and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the top of the rolled-up tortillas, spreading to cover the tortillas completely. Sprinkle with the remaining shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and the sauce is bubbling. Serve hot.
Video
Notes
Serving Suggestions. Complete the meal with these side dishes and toppings: Mexican Rice, Homemade Salsa, Cilantro Lime Rice, Pico de Gallo, or Guacamole.
To freeze ahead of time, prepare as directed, but don’t bake. Use a freezer-safe baking pan and cover it with plastic wrap and then aluminum foil. It will keep for up to 2 months. Let thaw in the fridge overnight before baking.
Nutrition
Calories: 644kcal, Carbohydrates: 40g, Protein: 35g, Fat: 37g, Saturated Fat: 15g, Cholesterol: 116mg, Sodium: 947mg, Potassium: 486mg, Fiber: 3g, Sugar: 5g, Vitamin A: 385IU, Vitamin C: 7.4mg, Calcium: 320mg, Iron: 4.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
How do you prepared ground beef for enchiladas?
No green onions or cilantro?