Beef Enchiladas

Flavorful shredded beef enchiladas are a family-favorite dinner. This Mexican dish is on the table in only 30 minutes!

Beef enchiladas are 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 Mexican dishes are delicious!

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

Filled with Shredded Beef!

Who else loves enchiladas?

If my husband had to choose one food that I make to eat for the rest of his life, he would definitely choose enchiladas like our favorite 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 and have the best flavor.

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!

Enchilada ingredients measured and set out on a kitchen counter.

Beef Enchilada Ingredients

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

Corn. I made mine with fresh corn from the farmer’s market, but you could easily use canned corn or frozen corn instead.

Beef. As far as the roast beef goes, this recipe for our famous Pot Roast is my favorite to use for these enchiladas, but really any beef roast recipe should work.

A substitute that you could use for shredded beef is an equal amount of ground beef or even ground turkey. Over medium-high heat brown it in a large skillet, drain excess grease, and combine it with the chiles, corn, and enchilada sauce.

Tortillas. I’m generally a corn tortilla girl, but 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!

Variations. I love the simplicity of just the beef and corn, but if you’re a fan of extra veggies in your enchiladas, feel free to add some chopped onion, diced bell peppers, grated zucchini, or black beans.

Step by step pictures of how to make Beef Enchiladas.

How to Make Beef Enchiladas

This best beef enchilada 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.

PREP. Preheat the oven to 350°F.

FILLING. 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.

ASSEMBLE. 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 cheddar cheese.

BAKE. Bake for 20-25 minutes in a preheated oven, or until the cheese is melted and the sauce is bubbling. Serve hot.

Top these with your favorites, we like to use tomatoes, avocado, sour cream, shredded lettuce, or fresh cilantro.

A pan full of enchiladas topped with cheese.

Serving + Storing Tips

These easy beef enchiladas are 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. 

Serving suggestions. Complete the meal by also making:

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 leftovers into individual serving airtight containers and freeze them. Reheat in the microwave.

Easy shredded Beef Enchiladas in a casserole dish topped with cheese.

Recipe FAQ

Can I make beef enchiladas with corn tortillas?

You can easily use corn tortillas to make these beef enchiladas instead of flour tortillas. Since they are generally smaller you’ll need more than 12. Fresh corn tortillas are best as stale tortillas tend to tear. To help them roll better, warm the stale tortillas up before filling and rolling.

Can I use frozen shredded beef to make enchiladas?

Absolutely, in fact, I will often slow-cook a huge roast just so I can store it in the freezer to use in recipes such as this. I store 2 cups (about 1 lb) in each quart ziploc and then store them all together in a larger freezer-safe container. It will keep for about 3 months.

How is the red enchilada sauce in beef enchiladas different than green enchilada sauce?

The main difference between the two sauces is the type of chili that was used in the recipe. Red sauce typically contains red chilies, chili powder, and often oregano, cumin, and other spices. Green sauce typically contains green chiles and tomatillos and can include jalapenos, bell peppers, and a variety of spices.

For More Enchilada Recipes, Try:

Beef Enchiladas Recipe

4.90 from 57 votes
Flavorful shredded beef enchiladas are a family-favorite dinner. This Mexican dish is on the table in only 30 minutes!
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

Ingredients

  • 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

Instructions
 

  • Preheat the oven to 350°F.
  • 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 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

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  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
    Delicious!
    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.

  4. 3 stars
    Mine stuck to the pan and tortilla was mushy. Need to spray casserole first and definitely use corn, not flour tortillas.

  5. 5 stars
    I am curious….. My family definitely prefers flour tortillas over corn tortillas. However, my spouse and I work different shifts. My experience with enchiladas made with flour tortillas is that the tortilla absorbs too much moisture and becomes soggy. How is that avoided in this recipe?

  6. 5 stars
    I grew up on homemade enchiladas that I never thought I could replicate. I have made this recipe so many times now and I’m always so impressed with how they turn out. The Gebhardt chili powder is a staple in our house now.

  7. 5 stars
    Thanks for giving me a great recipe to use up my left over pot roast. Love the homemade red sauce. My family loves Mexican and a great way to get the kids envolved

  8. 5 stars
    I usually do chicken and green chillies but these are great. Now part of our go to. Simple,easy and delicious.ty

  9. 4 stars
    We love enchiladas at our house and we definitely have them on cinco de mayo. We have to change up the recipe though. My Dad got sick when he visited south America and cannot have spicy things such as chiles or onions. So the adult kids have never had the spicy version of food and are not accustomed to it. So we take out the spicy and have plain enchiladas. We also have different sauces we put on them….a green sauce, a red sauce, and a creamy sauce. We like to change up the insides also. I rate this recipe a 4 of 5 because it is spicy. It is very close to what we have though.

  10. 5 stars
    I can’t wait to get started they all make me hungry.and I just ate supper to I am going to cook cook cook my mouth is tasting that good food. Thanks. Ethel

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