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!
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!
Beef Enchilada Ingredients
These enchiladas have only six ingredients, most of which I nearly always have on hand (for enchilada-related emergencies, obviously!).
- green chiles
- flour tortillas
- red enchilada sauce (we love our Homemade Enchilada Sauce)
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.
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.
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.
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.
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.
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:
- Chicken Enchiladas
- Breakfast Enchilada Casserole
- Red Cheese Enchiladas
- Creamy Chicken Enchiladas
- Chili’s Chicken Enchilada Soup
Beef Enchiladas Recipe
- 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°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.
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
You’re welcome!! I love the idea of adding beans to the filling. Sounds delicious!
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.
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!
Best enchilada sauce!
Easy and delicious. The whole
family loves them.
Yay!! So glad to hear that!
My family loved it. So good! I would make it for company. And, it’s quick and easy to make.
You are so welcome! I’m so glad you and your family loved it! 🙂
I would double the recipe, for left overs lol
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.
Mine stuck to the pan and tortilla was mushy. Need to spray casserole first and definitely use corn, not flour tortillas.
Thanks for the feedback and giving the recipe a try!
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?
Like a previous commenter, we often add beans to the filling. So good!
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.
Yes! That chili powder is a game changer! So glad you enjoy the enchiladas!
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
I usually do chicken and green chillies but these are great. Now part of our go to. Simple,easy and delicious.ty
That looks amazing delicious
Enchalada is my go to food… its easy and quick to prefer.
Very good made extra for another quick meal a go to for us
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.
These are awesome! My husband doesn’t like the sauce so I leave it off his but I love it!
I love Beef Enchiladas and this is a great recipe, Thanks.
love your recipes
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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