If you have leftover shredded beef, these shredded beef enchiladas are an easy, satisfying dinner you can pull off on a weeknight. My leftover slow cooker shredded beef is what inspired them-and with sauce and shredded cheese, assembly is quick: soften the tortillas, fill, roll, sauce, cheese, and bake. And that dark red enchilada sauce? It's my homemade enchilada made with from dried chiles, so it's a deeper brick-red than the brighter red canned sauces you might be used to.
Beef enchiladas don't need to be complicated to be good. Here, there's no frying, no fuss, and no need to drown everything in sauce. Warm the tortillas just enough to make them pliable (microwave), then roll them with shredded beef and a little cheese. By lightly saucing the pan and topping the enchiladas instead of dousing them, you get tender, filled, flavorful tortillas ready to bake. They are best served right away while they still hold their shape. Garnish and enjoy.
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Shredded Beef Enchiladas Highlights
- Use leftover shredded meat - An easy, satisfying way to turn leftovers into dinner.
- Fast to assemble - Soften the tortillas, fill, roll, sauce, cheese, and bake.
- Short ingredient list - Tortillas, beef, sauce, and cheese (garnishes optional).
- Sauce options - Make my homemade enchilada sauce with dried chiles ahead of time, or use a canned or bottled sauce.
- Naturally gluten-free - With corn tortillas.
What to serve with these enchiladas? Try this mixed vegetable rice recipe with Mexican flavors. It's a great pairing.
Ingredients You'll Need
Beef Enchiladas
- Meat - Leftover slow cooker shredded beef works great and makes assembly fast.
- Tortillas - Corn tortillas are traditional (and naturally gluten-free).
- Enchilada sauce - Use a good canned or bottled sauce, or make my homemade dried-chile enchilada sauce ahead of time for deeper, richer flavor.
- Cheese - Shredded cheddar or a Mexican cheese blend melts well and adds that classic cheesy finish.
Optional for serving
- Onions - Pickled red onions add tang and brightness; sliced green onions add fresh color and mild onion flavor.
- Sour cream - Adds cool, creamy balance against the rich sauce and cheese.
- Cilantro - Fresh chopped cilantro adds classic flavor and a pop of green.
- Jalapeño peppers - Thinly sliced for color and a little extra heat for those who like it spicy.
Substitutions and Variations
- Meat options - Leftover shredded rib meat (pork ribs or beef short ribs) and shredded pot roast are also good.
- Shredded chicken enchiladas - Swap in cooked shredded chicken (rotisserie chicken works great).
- Cheese swap - Use Monterey Jack or pepper jack, or a cheddar and jack combo.
- Tortilla options - Corn tortillas are traditional; if you prefer flour tortillas, warm them briefly so they roll easily (note: texture is different). There are also wheat-corn blend tortillas that might work well, but I've not tried them (as I am GF).
- Add-ins - A handful of sautéed onions mixed into the beef adds extra flavor (optional), just don't over-stuff them.
For a fast and easy taco dinner, make my taco filling recipe with ground beef or ground turkey in minutes!
Chef's tip - Why make red enchilada sauce from scratch
Many popular canned enchilada sauces contain wheat (so not gluten-free), modified corn starch, hydrolyzed corn, soybean oil, and "flavor enhancers." Making it at home means a clean, naturally gluten-free sauce made with good oil, real chiles, broth, and simple pantry spices. You also skip the soy and corn additives that are often GMO unless organic. Plus it's fun to make, easy, and freezes, so make a batch ahead.
How to Make Shredded Beef Enchiladas
once your ingredients are ready, this goes really fast, fill, roll, and bake. Pre-heat the oven to 350°F.
- Wrap tortillas in a clean kitchen towel and microwave 1 minute or until warm and soft. Heat the meat briefly, drain off juices. Fill each tortilla with 2 ounces (¼ cup) meat and a sprinkle of cheese.
- Place about ½ cup of enchilada sauce on the bottom of a casserole dish (this dish is approx. 9"x13").
- Add rolled enchiladas to the dish, add sauce, enough to cover to the edges.
- Add cheese, cover with foil tightly and bake until hot, about 30 minutes (to 165°).
Serving Homemade Beef Enchiladas
Corn tortillas soften quickly once they're sauced and baked so they don't hold well for long. For the cleanest servings, rest the pan 5-10 minutes out of the oven, then lift with a wide spatula from underneath to warm plates. Serve with a simple green salad, rice, or beans.
Leftovers and Storage
From a food-safety standpoint, leftover enchiladas will keep for up to 4 days in the refrigerator. But honestly, they won't hold together well-it's the nature of corn tortillas. As they sit (and especially after reheating), the tortillas keep absorbing sauce, so you won't get neat rolled shapes. They fall apart, but they'll still be delicious…just a little messy.
Recipe FAQs
Corn tortillas soften quickly once they're sauced and baked. They're best served soon after baking; after sitting (or reheating) they'll be delicious but won't hold neat rolled shapes.
Warm them first so they're pliable. I steam/microwave them wrapped in a damp towel until flexible.
Yes, but the texture and flavor will be different. Warm flour tortillas briefly so they roll easily. Another option, try the corn-wheat blend tortillas.
More Mexican-Inspired Recipes
If you loved these shredded beef enchiladas, here are more Mexican-inspired recipes to add to your dinner rotation.
📖 Recipe
Easy Shredded Beef Enchiladas
Equipment
- Casserole dish for baking approximately 9"x13"
Ingredients
- 8 small corn tortillas
- 1 pound leftover shredded beef
- 6 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
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.
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.
Roll enchiladas
- For each tortilla, add 2 ounces (¼ 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
Nutrition
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