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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.
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!