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A baking dish full of shredded beef enchiladas with a deep red enchilada sauce cilantro, and pickled onions.
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Easy Shredded Beef Enchiladas

Turn leftover shredded beef into easy, cheesy shredded beef enchiladas with corn tortillas and red enchilada sauce—homemade or canned—for a warm and satisfying dinner that's naturally gluten-free.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Entree, main
Cuisine: Mexican
Servings: 4
Calories: 499kcal
Author: Sally Cameron

Equipment

  • Casserole dish for baking approximately 9"x13"

Ingredients

  • 8 6" corn tortillas
  • 1 pound leftover shredded beef
  • 6-8 ounces grated cheddar cheese medium cheddar or Mexican blend
  • 1 ½ cups red enchilada sauce

Garnishes

  • 1 sliced jalapeno pepper
  • 4 tablespoons pickled onions
  • 1 tablespoon chopped cilantro
  • 4 tablespoons sour cream
  • 1 tablespoon chopped green onions instead of the pickled onions

Instructions

  • Pre-heat the oven to 350°F

Prepare the dish

  • Add about ½ cup of enchilada sauce to the bottom of the baking dish and tilt to coat it in a thin, even layer.

Warm tortillas and meat

  • Wrap the tortillas in a clean kitchen towel and microwave for about 1 minute, or until soft, pliable, and hot. Warm the shredded beef (stovetop or microwave) until just heated through, then drain off any excess juices so the enchiladas don’t get soggy. Keep the meat warm while you roll the enchiladas.

Roll enchiladas

  • For each enchilada, spread with a teaspoon of sauce, add 2 ounces (a small handful, abut ⅓ cup) of shredded beef and a sprinkle of cheese. Roll up and place seam side down in the baking dish. Repeat with the remaining tortillas to make 8 enchiladas, nestling them close together in the dish.

Sauce and bake

  • Pour about 1 cup of enchilada sauce over the enchiladas to cover, then sprinkle on the remaining cheese. Cover the dish tightly with foil and bake until hot and bubbling, about 30 minutes. The internal temperature should reach 160–165°F.
  • Let the enchiladas cool for about 10 minutes before serving. Lift them out gently with a wide spatula and add your favorite toppings.

Notes

Here's the recipe for my quick pickled red onions I use in the lead photo. They are delicious and easy! Ready in 30-60 minutes. 

Nutrition

Calories: 499kcal | Carbohydrates: 32g | Protein: 38g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 113mg | Sodium: 1171mg | Potassium: 504mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1027IU | Vitamin C: 2mg | Calcium: 348mg | Iron: 3mg