Go Back
–+ servings
A dish of shredded beef enchiladas topped with melted cheese, avocado slices, and cilantro is placed on a black tiled surface. Beside it, small bowls contain salsa and sour cream, with fresh cilantro and lime wedges on a plate nearby.
Print Recipe

Shredded Beef Enchiladas

Slow-cooked beef, lightly crisped tortillas, and plenty of melted cheese—baked until bubbly in a rich enchilada sauce. A dinner worth looking forward to.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: Cinco de Mayo, comfort food, easy
Servings: 8 enchiladas
Author: Marissa Stevens

Ingredients

  • 8 teaspoons olive oil plus more for brushing baking dish and reheating pulled pork
  • 8 flour tortillas
  • 2 1/2 cups red enchilada sauce divided, (recipe note #1)
  • 1 pound shredded beef ideally from this Beef Carnitas (Mexican Shredded Beef) recipe
  • Kosher salt and freshly ground black pepper to taste
  • 2 green onions thinly sliced
  • 4 ounces canned roasted and diced green chiles
  • 4 ounces shredded Monterey Jack cheese divided
  • 4 ounces shredded cheddar cheese divided

Optional Toppings

  • sour cream
  • sliced avocado
  • chopped fresh cilantro leaves

Instructions

  • Preheat oven to 350˚F.
  • Heat 1 teaspoon of oil in a non-stick skillet over medium heat until hot. Add tortilla and fry for 10-15 seconds per side until lightly brown; transfer to plate. Repeat with remaining tortillas, stacking as you go. Set aside.
  • Warm shredded beef (leftover from the refrigerator/freezer or freshly made and still warm) by adding a little oil to a large non-stick skillet over medium heat. Add beef; cook and stir until just warmed through and transfer to medium bowl to cool slightly. Add green onions, diced green chiles and 2 ounces each of Monterey Jack and cheddar cheeses and gently stir to combine.
  • Brush bottom and edges of a 9 x 13-inch baking dish with olive oil. Spread 1/2 cup of the enchilada sauce over the bottom in an even layer.
  • Place one warmed tortilla on a plate and top with 1/8 of the shredded beef mixture; roll up and place crosswise, seam-side down in one end of prepared baking dish. Repeat with remaining tortillas.
  • Top enchiladas with remaining 2 cups enchilada sauce, and spread evenly to the edges. Sprinkle with remaining cheese. Bake uncovered 30 to 35 minutes until cheese melts and enchiladas are heated through. Serve hot with desired toppings.

Notes

  1. Use store bought enchilada sauce or easily make it from scratch with pantry ingredients using my Red Enchilada Sauce recipe. 

Nutrition

Calories: 379kcal | Carbohydrates: 35g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 1590mg | Potassium: 114mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1036IU | Vitamin C: 13mg | Calcium: 285mg | Iron: 3mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code