Name: Shredded Beef Enchiladas Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 3 cups cooked shredded beef (such as from a chuck roast); 2 cups enchilada sauce (canned or homemade); 1 1/2 cups shredded cheddar cheese; 1 1/2 cups shredded Monterey Jack cheese; 1 (4-ounce) can diced green chiles; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; Salt and pepper to taste; 8 large flour or corn tortillas; Chopped cilantro; Sour cream; Sliced green onions

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If you’re craving a meal that’s hearty, comforting, and loaded with flavor, these Shredded Beef Enchiladas promise to hit the mark every time. Imagine tender, slow-cooked beef wrapped up in warm tortillas, blanketed with melty cheese and a deeply seasoned enchilada sauce. Each bite feels like a warm hug — a little spicy, incredibly cheesy, and utterly satisfying. Whether you’re feeding a crowd, prepping ahead, or just want to spice up your weeknight dinner routine, this recipe has become a beloved staple in our house for good reason. Let’s dive into everything you need to make Shredded Beef Enchiladas your new favorite too!

Shredded Beef Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

Gathering just a handful of key ingredients is all it takes to create seriously show-stopping Shredded Beef Enchiladas. Each one is hand-picked for maximum flavor, meltiness, aroma, and just the right pop of color — no fillers, just the basics that always deliver.

Cooked shredded beef (3 cups): The heart of the dish — savory, tender, and packed with flavor, especially if slow-cooked with your favorite seasonings.
Enchilada sauce (2 cups): Whether you go homemade or canned, this sauce adds depth and that irresistible, saucy finish to every bite.
Shredded cheddar cheese (1 1/2 cups): Gives a rich, sharp flavor and melts beautifully on top and inside the enchiladas.
Shredded Monterey Jack cheese (1 1/2 cups): Super gooey and mild, it combines with cheddar for the perfect cheese pull.
Diced green chiles (1 4-ounce can): Add just the right hit of mild heat and bright, punchy flavor without being overpowering.
Ground cumin (1/2 teaspoon): Brings an earthy warmth that rounds out the sauce and beef.
Chili powder (1/2 teaspoon): Infuses every bite with a classic, mild spicy flavor that’s signature to Mexican cuisine.
Garlic powder (1/2 teaspoon): Offers an immediate flavor boost, tying all the savory notes together.
Salt and pepper to taste: A simple touch to enhance and balance all of the flavors.
Large flour or corn tortillas (8): Your cozy, foldable, chewy wrappers; choose flour for softness or corn for authentic texture.
Chopped cilantro, sour cream, and sliced green onions (for topping, optional): These optional garnishes add freshness, creaminess, and color to every plate.

How to Make Shredded Beef Enchiladas

Step 1: Mix the Beef Filling

Start by placing your cooked shredded beef in a medium bowl. Toss in the diced green chiles, cumin, chili powder, garlic powder, salt, pepper, and half a cup of enchilada sauce. For that gooey, cheesy interior, stir in 1 cup of the shredded cheese mix. You want everything evenly coated — this is where much of the flavor magic happens!

Step 2: Prep the Baking Dish

Spoon a generous half-cup of enchilada sauce onto the bottom of your 9×13-inch baking dish. Spread it out so you have a lovely foundation that keeps the enchiladas tender and flavorful on the bottom, not dry or stuck.

Step 3: Fill and Roll the Enchiladas

Lay each tortilla out flat, then pile the beef filling along the center of each one. Roll them up snugly, tucking the ends if you prefer, and place them seam-side down in the sauce-lined dish. This keeps everything tidy and helps seal in the filling as they bake.

Step 4: Top with Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure every edge gets covered in sauciness. Sprinkle the remaining cheddar and Monterey Jack cheese over everything so it bakes into a bubbly, golden crust.

Step 5: Bake to Perfection

Cover the dish with foil and bake at 375°F for 20 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is melted, oozy, and starting to bubble. Let the enchiladas cool just slightly before you add any garnishes.

How to Serve Shredded Beef Enchiladas

Garnishes

The finishing touch is always the best part! Scatter over fresh cilantro for a burst of color and citrusy brightness, a dollop of sour cream for creaminess, and sliced green onions for crunch and a pop of green. Each garnish brings something special, turning these Shredded Beef Enchiladas into a true showpiece.

Side Dishes

I love pairing Shredded Beef Enchiladas with simple sides like Mexican rice, creamy refried beans, a crisp green salad, or vibrant charred corn. These additions round out the meal perfectly without stealing the spotlight, letting those cheesy, beefy flavors shine.

Creative Ways to Present

Don’t be afraid to get playful with plating! Try serving individual enchiladas on brightly colored dishes, cutting them into smaller pieces for appetizers, or setting up a DIY enchilada bar so guests can add their own favorite toppings. However you serve them, these Shredded Beef Enchiladas bring festive energy to any table.

Make Ahead and Storage

Storing Leftovers

Leftover Shredded Beef Enchiladas keep beautifully in the fridge for up to 3 days. Just transfer cooled enchiladas to an airtight container, separating layers with parchment paper if stacking, to keep them fresh and prevent the tortillas from sticking together.

Freezing

If you’re planning ahead or made a double batch (great idea!), simply assemble the enchiladas but skip the final bake. Cover tightly with foil and freeze for up to three months. When you’re ready, thaw overnight in the fridge, then bake as directed for an easy, homemade meal at your fingertips.

Reheating

For the best texture, cover the enchiladas with foil and reheat in a 350°F oven until hot and bubbly, about 20 minutes. Microwaving also works for single servings — just cover with a damp paper towel and heat in short bursts for moist, evenly reheated enchiladas.

FAQs

Can I use chicken or another protein instead of beef?

Absolutely! Shredded chicken, pork, or even black beans are excellent swaps if you want to mix things up while keeping all the classic enchilada flavors.

What’s the best way to make super tender shredded beef?

For extra-tender beef, cook a chuck roast in a slow cooker with broth and your favorite seasonings for about 8 hours on low. It practically falls apart on its own and is perfect for filling these enchiladas.

Are flour or corn tortillas better for Shredded Beef Enchiladas?

This comes down to personal preference: flour tortillas are soft and pliable, holding up well to rich fillings, while corn tortillas offer traditional flavor and a slightly firmer bite. Both are delicious — use what you love!

Can I make these Shredded Beef Enchiladas ahead of time?

Yes, you can assemble the enchiladas up to a day in advance and keep them covered in the fridge. When it’s time for dinner, simply pop them in the oven and bake as usual.

How do I prevent my enchiladas from becoming soggy?

For best results, don’t over-sauce the bottom of the pan, and make sure to bake uncovered for the last 10 minutes. This helps the cheese bubble up and the tortillas absorb just the right amount of moisture, keeping everything deliciously intact.

Final Thoughts

There’s just something magical about gathering around the table for homemade Shredded Beef Enchiladas. Every cheesy, saucy forkful brings comfort and joy, no matter the occasion. If you’ve never tried this recipe, I seriously encourage you to put it on your menu — you’ll be hooked from the first bite!

Shredded Beef Enchiladas Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 50 minutes
Yield: 8 enchiladas 1x
Diet: Non-Vegetarian

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Description

These Shredded Beef Enchiladas are a comforting and flavorful Mexican dish that features tender beef, gooey cheeses, and a perfect blend of spices, all wrapped in soft tortillas and baked to cheesy perfection. Easy to make and great for a family dinner or a casual gathering.

Ingredients

Scale

For the Enchiladas:

3 cups cooked shredded beef (such as from a chuck roast)
2 cups enchilada sauce (canned or homemade)
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
1 (4-ounce) can diced green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
8 large flour or corn tortillas

For Topping:

Chopped cilantro
Sour cream
Sliced green onions

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Instructions

Preheat the oven: Preheat the oven to 375°F.
Prepare the beef mixture: In a medium bowl, combine the shredded beef, green chiles, cumin, chili powder, garlic powder, salt, pepper, and 1/2 cup of enchilada sauce. Stir in 1 cup of the shredded cheese mixture.
Assemble the enchiladas: Spread 1/2 cup of enchilada sauce in a baking dish. Spoon the beef mixture down the center of each tortilla, roll them up, and place seam-side down in the dish. Pour the remaining sauce over the top and sprinkle with the remaining cheese.
Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until cheese is melted and bubbly.
Serve: Let cool slightly, then garnish with cilantro, sour cream, and green onions if desired.

Notes

For tender shredded beef, cook a 2.5–3 lb chuck roast in a slow cooker with beef broth and seasonings on low for 8 hours.
You can freeze these enchiladas before baking for a make-ahead meal.
Swap in shredded chicken or black beans for a variation.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican