Shredded Beef Enchiladas

on Feb 18, 2025

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Shredded Beef Enchiladas never last long at my house. The first time I made them, I expected leftovers. I figured a pan full of saucy, cheesy enchiladas would last at least another meal, but by the time we finished dinner, only a couple remained. Slow-cooked, deeply flavorful shredded beef wrapped in lightly crisped tortillas and covered in a rich sauce with plenty of melted cheese makes it hard to stop at just one.

A pan of enchiladas topped with melted cheese, avocado slices, and fresh cilantro on a tiled surface. Bowls of salsa and sour cream are nearby, along with a plate of avocado slices and cilantro leaves.

These come together quickly when you have leftover shredded beef on hand. A quick pan-fry gives the tortillas a little structure, keeping them from getting soggy under the sauce. Monterey Jack and cheddar cheese melt into the beef filling and create a gooey, golden topping. Serve them straight from the oven with a scoop of sour cream and a few slices of avocado, and you’ll see why they disappear so fast.

Ingredients for Shredded Beef Enchiladas
Optional Toppings
7 Recipe Tips
Recipe Options
Storage and Reheating
More Must-Try Mexican Recipes
How to Make Shredded Beef Enchiladas
Shredded Beef Enchiladas Recipe

Ingredients for Shredded Beef Enchiladas

A flat lay of shredded beef enchilada ingredients: bowls of cheddar cheese, Monterey Jack cheese, shredded beef, diced green chiles, green onions, red enchilada sauce, sour cream, salt, black pepper, olive oil. Cilantro, avocado, and flour tortillas are also shown.

Olive Oil: Extra-virgin olive oil adds great flavor, but use what you have on hand. You’ll need a little for brushing the baking dish and reheating the beef.
Flour Tortillas: Soft, pliable tortillas work best. I prefer standard 8-inch flour tortillas, but you can use smaller ones for a more compact version.
Red Enchilada Sauce: My homemade Red Enchilada Sauce adds amazing flavor, but feel free to use your favorite store-bought brand.
Shredded Beef: Ideally from my Beef Carnitas shredded beef recipe—deeply seasoned and tender, it’s perfect for enchiladas.
Kosher Salt & Freshly Ground Black Pepper: Season the beef to taste, but keep in mind that the enchilada sauce and cheese add their own saltiness.
Green Onions: Choose bright, perky ones without any wilting. Thinly sliced so they blend into the filling.
Roasted & Diced Green Chiles: Canned green chiles add subtle heat and a roasted depth of flavor. No need to drain them!
Monterey Jack & Cheddar Cheese: A mix of these two gives the best balance—Monterey Jack melts beautifully, while cheddar adds a sharp, rich flavor. Divide them so half goes into the filling and half on top.

Optional Toppings

Sour Cream: Adds a cool, creamy contrast to the warm, spiced enchiladas.
Sliced Avocado: Buttery and fresh—always a good addition.
Chopped Cilantro Leaves: A bright finishing touch if you like a little freshness on top.

A plate with a serving of enchiladas topped with cheese, sour cream, avocado slices, and cilantro. Next to the plate are two bowls containing salsa and sour cream. A cutting board holds fresh cilantro and avocado slices.

7 Recipe Tips

Quick Fry: Heat the oil until shimmering before adding each tortilla—they should take just 10-15 seconds per side.
Warm the Beef: Don’t skip this step of the recipe. Cold shredded beef is harder to work with.
Keep Them Pliable: Stack the fried tortillas as you go to keep them soft and easy to roll.
Cheese Distribution: Mix half the cheese into the filling for the best melty texture and save the rest for the topping.
Prep the Pan: Brush the baking dish generously with oil to prevent sticking and help crisp the edges.
Even Filling: Divide the meat mixture into 8 portions before rolling to keep the enchiladas uniform in size.
Let Them Rest: Give the enchiladas a few minutes out of the oven before serving—this helps the filling set and makes them easier to plate.

A plate with two enchiladas topped with melted cheese and garnished with sour cream, cilantro, and lime slices. A fork and knife rest on the plate. In the background are bowls of sauce and a baking dish with more enchiladas.

Recipe Options

Switch the Tortillas: Corn tortillas work too—just warm them first to keep them from tearing when rolled.
Try a Different Cheese: Pepper Jack adds a little heat, or go for Oaxaca cheese for an extra melty option.
Use Store-Bought Shredded Beef: If you’re short on time, a good-quality store-bought shredded beef can work in a pinch.
Add Beans: A spoonful of Refried Beans, Refried Black Beans or Slow Cooker Pinto Beans inside each enchilada makes them extra hearty.
More Topping Ideas: I love these with sour cream and avocado, but diced tomatoes, pickled onions, and lime wedges for squeezing also make great additions.

Storage and Reheating

Storage: Leftover enchiladas keep well in an airtight container in the refrigerator for 3-4 days. If storing in the baking dish, cover tightly with foil or a lid.
Reheating in the Oven: For the best texture, reheat at 350°F until warmed through, about 15-20 minutes. Cover with foil to prevent drying out.
Freezing: Assemble the enchiladas but do not bake. Cover tightly and freeze for up to 3 months. When ready to bake, go straight from freezer to oven at 375°F, covered with foil, for about 45 minutes, then uncover and bake for another 10-15 minutes until hot and bubbly.

Whether you make these for a crowd or a quiet dinner at home, they never disappoint. Top them how you like and serve them hot.

More Must-Try Mexican Recipes

Slow Cooker Chicken Enchiladas

Slow Cooker Birria de Res

Steak Enchiladas

Mexican Meatballs

How to Make Shredded Beef Enchiladas

Start by lightly frying each tortilla in hot oil for a few seconds per side until just golden. Stack them as you go to keep them pliable.

A tortilla cooking in a black frying pan on a light-colored surface, its surface lightly browned with bubbling indications of warmth. Nearby, uncooked tortillas await their turn to become delicious shredded beef enchiladas.

A golden-brown tortilla sizzles in a black frying pan on a light-colored surface, hinting at its transformation into delicious shredded beef enchiladas. Additional uncooked tortillas patiently await their turn in the background.

Warm the shredded beef in a skillet with a little oil, then stir in the green onions, diced green chiles, and half of the cheese until evenly combined.

Shredded beef in a black frying pan on a light-colored countertop.

A clear glass bowl filled with shredded, cooked beef placed on a light, textured surface. The meat appears brown and well-seasoned.

Brush a 9×13-inch baking dish with oil and spread a thin layer of enchilada sauce over the bottom. Fill each tortilla with the beef mixture, roll it up, and place it seam-side down in the dish. Repeat until all the enchiladas are assembled.

A rectangular white tray filled with a thick, red enchilada sauce. The sauce has a smooth and glossy texture, with a rich, vibrant color, placed against a plain background.

A soft tortilla on a black plate is laid out next to a dish of red enchilada sauce and a bowl of shredded beef mixed with sliced scallions. The setup suggests ingredients for a enchilada preparation.

Pour the remaining enchilada sauce evenly over the top, making sure to cover the edges. Sprinkle with the remaining cheese. Bake uncovered at 350°F until the cheese is melted and the sauce is bubbling. Let them rest for a few minutes before serving with your favorite toppings.

A rectangular baking dish filled with enchiladas, covered in a rich red enchilada sauce. The dish is placed on a light-colored surface.

A rectangular baking dish filled with shredded beef enchiladas, topped with a generous amount of shredded cheese. The enchiladas are covered in red sauce, and the dish rests on a light-colored surface.