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! 
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. 😉
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…..
You just need them to be pliable, not crispy like a taco shell. Drain on paper towels…..
Now spread 1 cup of Red Chile Enchilada Sauce in a 10 by 15 inch baking dish…..
and set aside. {Do you recognize the Kizmo ladle?} Place 1/4 cup of Mexican Shredded Beef in the center of the tortilla and roll…..
Place seam side down in the prepared pan…..
Cover with remaining sauce…..
and sprinkle with shredded cheese…..
I use Queso Fresco and Sharp Cheddar…..
but you could also use Monterrey Jack. (We don’t have that cheese in Iowa). Bake in a preheated 350 degree oven for 20 minutes, until heated through and the cheese is melted…..
Serve with shredded lettuce, guacamole, sour cream/Greek yogurt, black olives, salsa, extra sauce. Whatever your little heart desires. 🙂
They are so delicious…..
but I said that already. I went easy on the sauce, because it was the first time that I had made it…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…..
That’s right, that entire plate is leftovers!!
Enjoy!
Shredded Beef Enchiladas
Print recipe
| Serves | 6 |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
| Meal type | Main Course |
Ingredients
- 3 Cups red chile enchilada sauce
- 3 Cups Mexican shredded beef
- safflower oil
- 12 6-inch corn tortillas
- 1 1/2 Cups shredded cheese (I used Queso Fresco and cheddar)
- sour cream/Greek yogurt (to garnish)
- guacamole (to garnish)
- shredded lettuce (to garnish)
Directions
| Prepare the Red Chile Enchilada Sauce and Mexican Shredded Beef, set aside. | |
| 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. | |
| Preheat oven to 350 degrees. 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. | |
Note
I used these recipes:
This recipe will be partying at these link parties!
Maybe you would prefer Chicken Enchiladas:
Is it wrong that I want these now — for breakfast? Pinning!
I sure hope not, because I ate the leftovers for breakfast. 😉 Thanks for the pin!!
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?
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!
I am in LOVE! Need to make this dish this weekend… I’ve been day dreaming of the red sauce ever since you posted it! 🙂
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.
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!
Ooh, can’t wait for Cinco De Mayo for these babies!! I could drink that sauce straight from the jar!
Okay, that I want to see Tanya! 😉 Thank you so much, you always make me smile when you stop by!!
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. 🙂
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!!
I love everything about this. If I had these ingredients at at home I would make them now.
Thank you Bintu. 🙂
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.
Thank you Erlene. I will be posting the Mexican Rice recipe later this week, I think. 😉
These look fantastic, Lisa! My mom always fries the corn tortillas like that for tacos – I bet they make yummy enchilada shells! Pinning this to my dinner ideas board!
Thank you Jen! I fry my taco shells too. Soooo much better than the ones in boxes. 😉
These look awesome, Lisa! Enchiladas are my husband’s absolute FAVORITE!! Pinning & sharing!
Can you give us the recipe for the rice pictured with these yummy enchiladas?
I just posted it today Julie! Well maybe it is yesterday now. 🙂 https://cookingwithcurls.com/2014/04/27/mexican-rice/
Once again, I’m coming over for dinner. This gal can totally be won over with Mexican food. Pinned. Thanks for sharing at Marvelous Mondays, Lisa!
One of these days we will have to go out for Mexican food Julie. I am sure I will make it down to Florida at some point to visit Cassi. 🙂
Look at you making your own tortillas… you are so ready for Mexico this coming month. Great looking enchiladas…
LOL, I will be sick of Mexican food by then!! Thanks so much Diane. Have a great week. 🙂
My daughter wants to make fresh tortillas. Did you buy a tortilla press?
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! 🙂
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.
Thank you so much, and thank you for joining us!! I hope you have a wonderful week as well. 🙂
Mexican food is one thing I never get tired of! Enchiladas are definitely a favorite! 🙂