Beef Enchiladas

Shredded Beef Enchiladas Made with Just 6 ingredients! This easy dinner idea is a crowd pleaser and is filled with corn, beef, green chiles, cheese and covered in red sauce.

This is a great lazy day dinner to make if you have any leftover pot roast! If we don’t use leftover roast for these enchiladas, we use it to make Green Chile Burritos. Both are delicious!

Beef Enchiladas with sour cream and avocado slices on a white plate

Easy shredded Beef Enchiladas

Who else loves enchiladas?

I think that if my husband had to choose one food that I make to eat for the rest of his life, he would definitely choose enchiladas (have you tried our Chicken Enchiladas or Red Cheese Enchiladas?). I think we can all agree that they’re delicious and so fun to change up!

I make enchiladas for dinner frequently, with a variety of fillings, and they are always delicious, but these shredded beef enchiladas are some of our favorites.

They’re the perfect way to use up all of that leftover meat after a Sunday roast, and they taste amazing! We use a canned red sauce to make these beef enchiladas super easy, but you can always try our homemade red sauce too!

Ingredients for beef enchiladas recipe

How to Make Beef Enchiladas

These enchiladas have only six ingredients, most of which I nearly always have on hand (for enchilada-related emergencies, obviously!).

  • beef
  • green chiles
  • cheese
  • flour tortillas
  • corn
  • red enchilada sauce (we love our homemade red sauce)

I made mine with fresh corn from the farmer’s market, but you could easily use canned corn or frozen corn instead. As far as the roast beef goes, this recipe for barbacoa beef is my favorite to use for this recipe, but really any roast recipe will work.

I’m generally a corn tortilla girl, but I kind of like to use 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!

Step by step pictures of how to make Beef Enchiladas

Fill, Bake, & Serve

FILL. The recipe makes enough for twelve enchiladas, which will serve six adults. I like to use the fajita-size flour tortillas (or regular sized corn tortillas). It can be a little messy filling all of the enchiladas, but once you get going, they go fast. Make sure to leave enough cheese to sprinkle on top, since that’s the best part!

BAKE. Bake the enchiladas just long enough to melt the cheese and heat the filling through, and then you’re all set!

SERVE. I like to serve them with sour cream, fresh tomatoes, avocado, and shredded lettuce on the side, and they are so, so good!

A pan full of shredded Beef Enchiladas

Making Ahead & Storing

This recipe is super easy to double or even triple the recipe and keep extra meals in the freezer. I have been so grateful on days that I’ve been busy, or not feeling well to be able to thaw a pan of enchiladas and still have a warm and yummy meal for the family. 

To FREEZE, just place in an airtight container or covered with plastic wrap and then aluminum foil for up to 2 months. Let thaw in fridge overnight before baking.

STORE leftovers in the fridge in an airtight container for 2-3 days. YOu can also divide the leftovers into individual serving air tight containers and freeze them. Reheat in the microwave.

Easy Beef Enchiladas in a casserole dish

We hope you enjoy these enchiladas as much as we do!

Complete the meal by also making:

For more enchilada recipes, be sure to check out:

Beef Enchilada Recipe

4.87 from 22 votes
Shredded Beef Enchiladas Made with Just 6 ingredients! This easy dinner idea is a crowd pleaser and is filled with corn, beef, green chiles, cheese and covered in red sauce.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 644 kcal
Author Lil’ Luna


  • 3 cups roast beef shredded, cooked
  • 1 4 oz. can green chilies diced
  • 1 cup corn
  • 1 20 oz. can red enchilada sauce (we love our homemade red sauce)
  • 2 1/2 cups shredded cheese divided
  • 12 small flour or corn tortillas warmed


  • Preheat the oven to 350.
  • In a medium bowl, mix together 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 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 20-25 minutes, or until the cheese is melted and the sauce is bubbling. Serve hot.

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About Alicia

Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day.

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  1. Great recipe I just add a can of pinto beans and a can of black beans. It add to the filling. I have 4 boys/ men so it makes it worth it to have extra fillings. I also add sliced black olives. I’ve try so many enchilada recipes but, this is by far the best! Thanks

  2. Looks like a great recipe, but it just takes sooooooo long to actually get thru all the writing and commentary before you actually get to the recipe. And when you end up having to go to different link for red sauce it just gets convoluted. Please simplify …. and put ingredients & recipe up front. Then, if I want to read I can do so. Thanks.

    1. There is a button right under the top of each recipe title to the right that says “Jump to Recipe”. If you click on that then it will take you straight to the recipe without reading all the commentary. Hope this helps!

  3. 5 stars
    My family loved it. So good! I would make it for company. And, it’s quick and easy to make.
    Thank you

    1. Haha yes! This recipe freezes well too, so you can make an extra batch and pop in the freezer for a quick meal another night.

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