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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:
Creamy Chicken Enchiladas
1 hr 10 mins
Chicken Enchilada Soup
4 hrs 10 mins
Beef Enchilada Casserole
50 mins
Beef Enchiladas
Quick and simple beef enchiladas are a family favorite dinner. This Mexican dish is delicious and on the table in only 30 minutes!
Equipment
Video
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)
- 2½ 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 9×13 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.
Notes
Freezer meal. 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 leftovers in the refrigerator in an airtight container(s) for 2-3 days, or in the freezer for 2-3 months. Reheat small portions in the microwave. Larger portions can be reheated in the oven.
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?
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
love your recipes
Thank you!!
I love your recipes!!
Thank you!! So glad you are enjoying them!
I love Beef Enchiladas and this is a great recipe, Thanks.
These are awesome! My husband doesn’t like the sauce so I leave it off his but I love it!
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.
Very good made extra for another quick meal a go to for us
Enchalada is my go to food… its easy and quick to prefer.
That looks amazing delicious
I usually do chicken and green chillies but these are great. Now part of our go to. Simple,easy and delicious.ty
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 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!
Like a previous commenter, we often add beans to the filling. So good!
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?
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 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.
Delicious!
My family loved it. So good! I would make it for company. And, it’s quick and easy to make.
Thank you
You are so welcome! I’m so glad you and your family loved it! 🙂
Easy and delicious. The whole
family loves them.
Yay!! So glad to hear that!
Best enchilada sauce!
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!
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!
Five star recipe – my family just loves this recipe! Thanks so much!
I love a flavorful and rich beef enchilada. We have these all the time because of how much we love them!
Ooh I do too! 😉 So glad you guys love this recipe!
These were so easy to make! Tasted delicious, too….definitely making again!
Yay! I’m so glad you enjoyed them!
Easy and delicious.
Glad you think so 🙂 Thank you for trying them!
I was raised on “real Mexican” recipes from my parents and grandparents. I have never been able to recreate the sauce for my dad’s enchiladas UNTIl this one. It’s SO easy and so authentic tasting! Try it. You won’t be disappointed. We have even gifted it with a tag and the ingredients for friends.
Awe, thank you so much for saying that!! That makes me so happy!
Great way to use up leftover roast beef. Yum!
This recipe is oh so good!!!
Red enchiladAs are a favorite in our home. Usually we make them with just cheese. This version with meat puts them over the top.
Made for A quick and delicious dinner! Of course it’s even better when paired with your Spanish rice.
What a delicious recipe!! They are cheesy & filling & super easy, which makes me like them more!
Enchiladas are so good! These did not disappoint! There were NO leftovers when I made these!
Love the addition of beef inside!! They are so tasty & one of my go-to for Mexican food!
I absolutely love this recipe website for my go to mexican meals. I am mexican and my momma always cooked mexican dishes. I was never the kicthen kid, i didnt learn any of her recipes befofe she passed away. & that was very hard for me after because you just always miss your mommas food. I started searching the web and found this site. I absolutely fell in love because it has taught me to make the food i been missing from my momma. This website has brought me home. ❤ thank you!!!!
Awe, that’s so nice of you! I am glad you found my site & like the recipes you try!!
I have not seen a chile sauce recipie wich i wiSh there was
My family LOVED them! Thanks so much for sharing!
You are so welcome! I am happy they did! Thank you!
This has to be dinner soon. Looks so amazing.
I hope it is! They are so good! Thank you 🙂
This is one of our favorite dinner recipes!
Yay!! I am happy to hear that! It is one of mine, too! Thank you!
What a great recipe! We have mexican at least once a week, i’ll definitely be adding this to our menu!
I hope you try it! They are my favorite! Thanks!
These are the best beef enchiladas i’ve ever made!!
I am so glad you think that!! Thank you so much!
Indeed a great enchiladas recipe. Thanks for posting.