Shredded Beef Enchiladas Recipe

If you’re craving something comforting, bold, and utterly satisfying, these Shredded Beef Enchiladas are exactly what you need. Imagine melt-in-your-mouth beef wrapped in tender tortillas, smothered in rich enchilada sauce and bubbly cheese—the result is a dish that combines the deep flavors of slow-cooked beef with the vibrance of Mexican spices. Whether you’re serving a weeknight family dinner or hosting friends, these enchiladas offer soul-warming goodness in every bite and never disappoint.

Shredded Beef Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The magic of Shredded Beef Enchiladas comes from a handful of simple ingredients coming together in harmony. Each element adds its own special character—texture from the beef, creaminess from the cheese, and that unmistakable punch from the sauce. Don’t be tempted to skip anything; every item pulls its weight!

  • Shredded beef: The star of the show! Tender, juicy shredded beef packs deep flavor and ensures each bite is satisfying.
  • Enchilada sauce: Choose your favorite red enchilada sauce for a tangy, slightly spicy base (or make your own for extra flair).
  • Shredded Mexican blend cheese: This melty combination brings creaminess and that golden finish everyone loves.
  • Flour tortillas (8-inch): Soft flour tortillas make rolling simple, but swap for corn if you want gluten-free or crave classic taste.
  • Small onion, finely chopped: Adds sweetness and depth to the sautéed beef filling.
  • Garlic, minced: Boosts aroma and flavor, making the beef mixture truly irresistible.
  • Olive oil: For sautéing your aromatics to golden perfection.
  • Ground cumin: Essential for that earthy, warm spiced flavor.
  • Chili powder: Brings just the right amount of smokiness and subtle heat.
  • Salt: Enhances all of the flavors, so don’t be shy!
  • Black pepper: A little kick to balance the richness.
  • Fresh cilantro, chopped (for garnish): Brightens up the finished dish with fresh herbal notes.
  • Sour cream (optional): Adds a cool, creamy contrast to the warm, robust enchiladas.

How to Make Shredded Beef Enchiladas

Step 1: Prep and Sauté the Aromatics

Start by preheating your oven to 375°F (190°C). Grab a large skillet, add a splash of olive oil, and set it over medium heat. Once hot, toss in your chopped onions and let them soften for about 3 to 4 minutes, stirring occasionally—enjoy that tantalizing aroma! When the onions are translucent and sweet, add the minced garlic, ground cumin, chili powder, salt, and black pepper. Give everything a quick stir, cooking for another minute until the fragrance is simply irresistible.

Step 2: Add Shredded Beef and Sauce

To your fragrant skillet, add the cooked shredded beef and ½ cup of your enchilada sauce. Stir to combine, coating the beef in all those beautiful spices and sauce. Allow it to heat through, so every shred soaks up the flavors—this makes the filling tender, juicy, and absolutely jam-packed with taste.

Step 3: Prepare the Tortillas

Warm your flour tortillas just enough to make them pliable; a quick zap in the microwave wrapped in a damp towel does wonders, or you can warm them in a dry skillet. This step makes rolling up your Shredded Beef Enchiladas a breeze and prevents the tortillas from cracking.

Step 4: Assemble the Enchiladas

Pour a few spoonfuls of enchilada sauce into the bottom of a 9×13-inch baking dish; this forms a saucy base that keeps everything moist. Add a generous heap of beef filling to each tortilla, sprinkle with a bit of shredded cheese, then roll them up tightly. Place each enchilada seam-side down in the dish to help them keep their shape during baking.

Step 5: Top and Bake

Pour the rest of the enchilada sauce over your rolled tortillas, ensuring every single one is blanketed in that spicy tomato goodness. Sprinkle over the remaining cheese for that irresistible bubbly, golden finish. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake an additional 10 minutes until the cheese is glorious and melted.

Step 6: Garnish and Serve

Once out of the oven, shower your hot Shredded Beef Enchiladas with a handful of chopped fresh cilantro for color and brightness. Serve immediately, with dollops of creamy sour cream on the side if you like. Prepare to fall in love with every single mouthful!

How to Serve Shredded Beef Enchiladas

Shredded Beef Enchiladas Recipe - Recipe Image

Garnishes

The right garnish takes Shredded Beef Enchiladas from delicious to unforgettable! Sprinkle plenty of fresh cilantro for a pop of green, or add thinly sliced scallions for a mild oniony bite. For an extra treat, a squeeze of lime or a drizzle of creamy avocado sauce elevates everything. And of course, a dollop of cool sour cream is never out of place.

Side Dishes

Pair these enchiladas with simple, classic sides to make a truly complete meal. Try fluffy Mexican rice, refried beans, or black beans for hearty accompaniments. A crisp green salad with a tangy vinaigrette balances the richness perfectly, or serve corn on the cob for a sweet, summery touch.

Creative Ways to Present

Why not get playful with presentation? Serve individual enchiladas in small cast iron skillets for a restaurant-style feel, or set up a taco-night-style toppings bar so everyone can add their favorite extras. If you’re hosting a party, slice the enchiladas into “fingers” for a fun appetizer twist—watch them disappear in minutes!

Make Ahead and Storage

Storing Leftovers

Leftover Shredded Beef Enchiladas make for a fantastic meal the next day. Simply store cooled enchiladas in an airtight container in the refrigerator for up to 3 days. They reheat beautifully and, honestly, might taste even better after the flavors meld overnight!

Freezing

If you want enchiladas on hand for busy nights, these freeze perfectly. Once assembled (but before baking), tightly wrap your dish in foil and freeze for up to 2 months. When you’re ready to eat, bake straight from frozen—just add an extra 10–15 minutes to the cooking time.

Reheating

To reheat, cover individual portions or the whole baking dish loosely with foil and warm in a 350°F oven until hot and bubbly, about 20 minutes. You can also use the microwave for single servings. Add a splash of extra sauce before reheating to keep everything moist and delicious.

FAQs

Can I use corn tortillas for Shredded Beef Enchiladas?

Absolutely! Corn tortillas are a wonderful, authentic choice and are a must if you want a gluten-free version. Just be sure to warm them before rolling to prevent cracking, and savor the added flavor they bring.

How can I make the filling spicier?

If you like extra heat, stir in some finely chopped jalapeños or green chilies with the onions and garlic, or choose a fiery enchilada sauce. A pinch of cayenne, chipotle powder, or even a few dashes of hot sauce will also do the trick.

What kind of beef works best for the shredded filling?

Leftover pot roast, brisket, or even slow-cooked chuck roast are perfect for these enchiladas. The key is to use beef that’s tender, juicy, and easily shredded so it absorbs all the wonderful flavors.

Can I make Shredded Beef Enchiladas ahead of time?

These enchiladas are a meal-prep superstar! Assemble them up to a day ahead and refrigerate, then bake just before serving. They’re also freezer friendly, making them a great option for busy weeknights or entertaining.

What cheese substitutes can I use?

If you don’t have a Mexican blend, Monterey Jack, cheddar, or pepper jack all work well here. For a stretchier melt, try mozzarella, or to add extra flavor, sprinkle in a little crumbled queso fresco at the end.

Final Thoughts

If you’re ready for a meal that delivers pure comfort and flavor in every forkful, these Shredded Beef Enchiladas are a must-try. Everyone who tastes them is bound to ask for seconds, so don’t be surprised if this recipe becomes your new go-to for family dinners or gatherings. Give these enchiladas a whirl—you’ll fall in love, guaranteed!

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Shredded Beef Enchiladas Recipe

Shredded Beef Enchiladas Recipe


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4.8 from 17 reviews

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Non-Vegetarian

Description

These Shredded Beef Enchiladas are a savory and satisfying Mexican dish that is perfect for a family dinner. Tender shredded beef, flavorful enchilada sauce, and melted cheese all rolled up in flour tortillas and baked to perfection.


Ingredients

Cooked Shredded Beef:

3 cups

Enchilada Sauce:

2 cups (plus more for topping)

Mexican Blend Cheese:

2 cups shredded

Flour Tortillas (8-inch):

8

Onion:

1 small, finely chopped

Garlic:

2 cloves, minced

Olive Oil:

1 tablespoon

Ground Cumin:

1 teaspoon

Chili Powder:

1 teaspoon

Salt:

½ teaspoon

Black Pepper:

¼ teaspoon

Cilantro:

Fresh, chopped (for garnish)

Sour Cream:

Optional for serving


Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Sauté Onion: In a skillet over medium heat, sauté the chopped onion in olive oil until soft, about 3–4 minutes.
  3. Add Flavors: Add garlic, cumin, chili powder, salt, and pepper. Cook for another minute.
  4. Combine: Stir in shredded beef and ½ cup of enchilada sauce. Heat through.
  5. Prepare Tortillas: Warm tortillas to make them pliable.
  6. Assemble: Spread enchilada sauce in a baking dish. Fill each tortilla with beef mixture and cheese. Roll up and place seam-side down in the dish.
  7. Bake: Pour remaining sauce over the top, add cheese, cover with foil, and bake for 20 minutes. Uncover and bake for an additional 10 minutes until cheese is bubbly.
  8. Serve: Garnish with cilantro and serve with sour cream if desired.

Notes

  • You can use corn tortillas for a more traditional taste.
  • Leftover pot roast or brisket can be used for the beef.
  • For extra heat, add jalapeños or green chilies.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 enchiladas
  • Calories: 520
  • Sugar: 4g
  • Sodium: 950mg
  • Fat: 28g
  • Saturated Fat: 13g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 90mg

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