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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!

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

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.
Enchilada ingredients measured and set out on a kitchen counter.

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.

Filling, rolling and covering tortillas with sauce and shredded cheese.

How to Make Beef Enchiladas

  1. PREP. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. BAKE. Bake for 20-25 minutes in a preheated oven. Serve hot.
  5. 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.

A pan full of beef enchiladas topped with cheese.

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

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4.93 from 78 votes

Beef Enchiladas

By: Lil’ Luna
Beef enchiladas are a family favorite dinner. This Mexican dish is delicious and on the table in only 30 minutes!
Servings: 6
Prep: 10 minutes
Cook: 20 minutes
Total: 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.

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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4.93 from 78 votes (42 ratings without comment)

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Recipe Rating




61 Comments

  1. ethel yelko says:

    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

  2. Marlene Paul says:

    5 stars
    love your recipes

    1. Lil'Luna Team says:

      Thank you!!

      1. Paula says:

        5 stars
        I love your recipes!!

      2. Lil'Luna Team says:

        Thank you!! So glad you are enjoying them!

  3. Billy H Harding says:

    5 stars
    I love Beef Enchiladas and this is a great recipe, Thanks.

  4. Stacey W says:

    5 stars
    These are awesome! My husband doesn’t like the sauce so I leave it off his but I love it!

  5. Lisa says:

    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.

  6. Penny says:

    5 stars
    Very good made extra for another quick meal a go to for us

  7. Ana says:

    5 stars
    Enchalada is my go to food… its easy and quick to prefer.

  8. Christine Diercks says:

    That looks amazing delicious

  9. Catherine Mary Sweeney says:

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

  10. Jill says:

    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