Shredded Beef Enchiladas
These tasty shredded beef enchiladas are made with tender shredded beef rolled in corn tortillas and baked in spicy enchilada sauce with lots of cheese.
This easy recipe for shredded beef enchiladas is comforting, delicious, and great for a busy weeknight, and is also good for dinner guests. The best part? I can whip these enchiladas up using leftover shredded beef in 30 to 40 minutes, and they are always a crowd-pleaser.
Shredded Beef Enchiladas
Enchilada Ingredients:
- 3-4 tbsp vegetable oil, or more if needed
- 8 corn tortillas
- 3 cups of leftover shredded beef (click here for the recipe)
- 1 (15 oz) can of red enchilada sauce
- 1 cup Monterey Jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
Serving Options:
- Fresh cilantro, chopped
- Tomatoes, diced
- Shredded lettuce
- Jalapenos, sliced
- Sour cream
- Guacamole
- Hot sauce
How to Make Shredded Beef Enchiladas
Prepare the shredded beef (click here for the recipe).
Preheat the oven to 350 degrees. Coat a 9 x 13 inch baking dish with cooking spray.
Prepare the tortillas by heating the vegetable oil in a small skillet over medium-high heat until the oil bubbles. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side). Transfer that tortilla onto paper towels to drain. Repeat with the remaining tortillas. Side Note: This not only adds flavor to the tortillas, but it creates a barrier on the surface of the tortilla that allows the tortilla to absorb some sauce—but avoid disintegrating.
If you’d prefer not to cook the tortillas in oil first, you can wrap the tortillas in damp towels and microwave them for 45-60 seconds, until pliable.
Prepare the enchiladas by pouring enough enchilada sauce to thinly cover the bottom of the prepared baking dish.
Place some of the shredded beef down the center of tortilla. Roll and place seam side down in the baking dish or roll burrito-style if you prefer. Repeat with the remaining tortillas and beef.
Pour remaining sauce evenly over each rolled enchilada then top with the mixture of shredded cheese. Cover the baking dish with foil.
Bake the enchiladas in the preheated oven for 15 minutes.
Remove the foil and continue to bake for another 10 minutes, or until the cheese is melted and gooey.
Remove the baking dish from the oven and immediately serve the shredded beef enchiladas with fresh cilantro, chopped tomatoes, shredded lettuce, sliced jalapenos, guacamole, sour cream, and hot sauce, if desired. Enjoy.
Equipment
Ingredients
Enchilada Ingredients:
- 3-4 tbsp vegetable oil or more if needed
- 8 corn tortillas
- 3 cups of leftover shredded beef click the link up above for the recipe
- 1 15 oz can of red enchilada sauce
- 1 cup Monterey Jack cheese shredded
- 1 cup sharp cheddar cheese shredded
Serving Options:
- Fresh cilantro chopped
- Tomatoes diced
- Shredded lettuce
- Jalapenos sliced
- Sour cream
- Guacamole click the link up above for the recipe
- Hot sauce
Instructions
- Prepare the shredded beef (click here for the recipe).
- Preheat the oven to 350 degrees. Coat a 9 x 13 inch baking dish with cooking spray.
- Prepare the tortillas by heating the vegetable oil in a small skillet over medium-high heat until the oil bubbles. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side). Transfer that tortilla onto paper towels to drain. Repeat with the remaining tortillas. Side Note: This not only adds flavor to the tortillas, but it creates a barrier on the surface of the tortilla that allows the tortilla to absorb some sauce—but avoid disintegrating.
- If you'd prefer not to cook the tortillas in oil first, you can wrap the tortillas in damp towels and microwave them for 45-60 seconds, until pliable.
- Prepare the enchiladas by pouring enough enchilada sauce to thinly cover the bottom of the prepared baking dish.
- Place some of the shredded beef down the center of tortilla. Roll and place seam side down in the baking dish or roll burrito-style if you prefer. Repeat with the remaining tortillas and beef.
- Pour remaining sauce evenly over each rolled enchilada then top with the mixture of shredded cheese. Cover the baking dish with foil.
- Bake the enchiladas in the preheated oven for 15 minutes.
- Remove the foil and continue to bake for another 10 minutes, or until the cheese is melted and gooey.
- Remove the baking dish from the oven and immediately serve the shredded beef enchiladas with fresh cilantro, chopped tomatoes, shredded lettuce, sliced jalapenos, guacamole, sour cream, and hot sauce, if desired. Enjoy.
They look incredibly delicious and moreish!
I’m ready to make something Mexican and your enchiladas look like a good inspiration. We’re tied up for Cinco De Mayo but I’ll hopefully try them later.
My grandson’s favorite Mexican dish. Your recipe looks delicious.