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Shredded Beef Enchiladas

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Next up at my Cinco de Mayo fiesta, is one of my absolute favorites…..Shredded Beef Enchiladas! This is one of those meals that comes together easily, if you plan in advance, and after you have made them half a dozen times!

Shredded Beef Enchiladas with homemade enchilada sauce! cookingwithcurls.com

These are the kind of Shredded Beef Enchiladas that blow the ones at your local Mexican restaurant away! I have served them at several Cinco de Mayo parties in the past, and they are always a hit. Am I bragging? Yes, but I want you to make these. They really are worth the effort!! 😉

How to make Shredded Beef Enchiladas:

Start by heating 1/4 inch of oil in a frying pan. Cook corn tortillas one at a time, turning once just until limp and blistered…..

Shredded Beef Enchiladas fry cookingwithcurls.com

You just need them to be pliable, not crispy like a taco shell. Drain on paper towels…..

Shredded Beef Enchiladas tortillas cookingwithcurls.com

Now spread 1 cup of Red Chile Enchilada Sauce in a 10 by 15 inch baking dish…..

Shredded Beef Enchiladas sauce cookingwithcurls.com

and set aside. Place 1/4 cup of Mexican Shredded Beef in the center of the tortilla and roll…..

Shredded Beef Enchiladas fill cookingwithcurls.com

Place seam side down in the prepared pan…..

Shredded Beef Enchiladas roll cookingwithcurls.com

Cover with remaining sauce…..

Shredded Beef Enchiladas sauce top cookingwithcurls.com

and sprinkle with shredded cheese…..

Shredded Beef Enchiladas top cheese cookingwithcurls.com

I use Queso Fresco and Sharp Cheddar…..

Shredded Beef Enchiladas shredded cookingwithcurls.com

but you could also use Monterrey Jack. (We don’t have Monterrey Jack in Iowa). Bake in a preheated 350 degree oven for 20 minutes, until heated through and the cheese is melted…..

Shredded Beef Enchiladas bake cookingwithcurls.com

Serve with shredded lettuce, guacamole, sour cream/Greek yogurt, black olives, salsa, extra sauce. Whatever your little heart desires. 🙂

These Shredded Beef Enchiladas are better than any you will find in a restaurant! cookingwithcurls.com

They are so delicious…..

Shredded Beef Enchiladas! cookingwithcurls.com

but I said that already. I went easy on the sauce, because it was the first time that I had made that version…and I was afraid it might be too spicy. The sauce was perfect, so I poured more on the next day while I was enjoying my leftovers…..

Shredded Beef Enchiladas cookingwithcurls.com #cincodemayo

That’s right, that entire plate is leftovers!!

Recipes used to make these Shredded Beef Enchiladas:

Some additional enchilada recipes for you to try:


Shredded Beef Enchiladas with homemade enchilada sauce! cookingwithcurls.com

Shredded Beef Enchiladas

These Shredded Beef Enchiladas are better than any you will find in a restaurant!
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Mexican
Keyword: enchiladas, red sauce, Mexican, recipe, beef, shredded beef, tortillas
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6 Servings
Calories: 946kcal
Author: Lisa Johnson


  • 12 small corn tortillas (6-inches)
  • oil for frying
  • 3 cups red enchilada sauce
  • 3 cups Mexican-style shredded beef
  • 1 ½ cups shredded cheese (I used Queso Fresco and cheddar)
  • sour cream/Greek yogurt
  • guacamole
  • shredded lettuce and diced tomatoes


  • Preheat oven to 350 degrees. Heat a 1/4 inch of oil in a small frying pan over medium-high heat.
  •  When oil is hot, cook each tortilla just until limp and slightly blistered, turning once. (About 10 seconds per side.) Remove from oil and drain on paper towels.
  • Spread 1 cup of enchilada sauce in the bottom of a 10 by 15 inch baking dish, set aside.
  • Roll a 1/4 cup of shredded beef in each tortilla. Place seam side down in the prepared pan.
  • Cover filled tortillas with remaining sauce and sprinkle with shredded cheese.
  • Bake until hot in the center, and cheese is melted, about 20 minutes.
  • Garnish with sour cream, guacamole, shredded lettuce, olives, salsa.


Calories: 946kcal | Carbohydrates: 11g | Protein: 94g | Fat: 57g | Saturated Fat: 26g | Cholesterol: 332mg | Sodium: 1581mg | Potassium: 1515mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1050IU | Vitamin C: 2.4mg | Calcium: 218mg | Iron: 10.2mg

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  1. So I’m a little intimidated by the “half dozen times”, but they sure look delicious. You don’t have Monterrey Jack cheese in Iowa? Really?

    1. LOL, sorry about that Seana. 😉 Sometimes I say something is really easy to prepare, and realize later that the reason it is so easy for me is because I have done it so many times before. The first time can be a bit awkward, but it really does get easier each time!

  2. Holy yum Lisa, can you pass some of this through the screen to me! Loving this dish.

    How in the world did you get those enchiladas to come out perfectly? Whenever I take them out of the dish I always mess up the enchilada and end up getting like 1 and a half or chop one side off.

    1. Wouldn’t that be so much fun if we could do that!! I think I am just so anal about getting them out in one piece, that they don’t dare break apart! The enchiladas know that I will blow a gasket if they don’t come out correctly, LOL 😉 You just made my night by the way, I am busting up laughing just trying to picture you battling a pan of enchiladas!

  3. Ooh, can’t wait for Cinco De Mayo for these babies!! I could drink that sauce straight from the jar!

  4. I think these enchiladas look to die for, and I’m pinning! I need a great enchilada recipe and this looks like it. I think the foodblogger group on FB sounds great, so I joined. I’m tired of those FB antics as well. 🙂

    1. You’ll have to let me know what you think of them Marcie. 😉 I am so glad that you joined the group. We need to find a way to beat facebook at their own game!!

  5. Oooo….that whole entire plate looks SO good. Do you have the rice recipe too? Would love if you came and shared your enchilada sauce and this recipe at The Yuck Stops Here! that is now live.

    1. No, I couldn’t find one in town and the shipping was pretty high because they are so heavy. I need to drive down to Iowa City and see if I can find one in the kitchen store down there. I am still dying to make them! 🙂

  6. Yummy yum…shredded beef in enchiladas with Queso Fresco and cheddar, wow…pinned to try…thanks for hosting the flavors of mexico. following you. Have a wonderful week.

  7. Mexican food is one thing I never get tired of! Enchiladas are definitely a favorite! 🙂

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