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    Home » Main Course » Shredded Beef Enchiladas

    Published: Apr 9, 2014 · Modified: Jun 8, 2020 by Lisa Johnson

    Shredded Beef Enchiladas

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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    Shredded Beef Enchiladas with homemade enchilada sauce! cookingwithcurls.com

    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:

    • Mexican Shredded Beef
    • Instant Pot Mexican Style Shredded Beef - same great flavor made even easier!
    • Red Chile Enchilada Sauce - authentic style sauce
    • Easy Enchilada Sauce - no soaking or blending required
    • Mexican Rice - Instant Pot Spanish Rice
    • Guacamole

    Some additional enchilada recipes for you to try:

    • Chicken Enchiladas
    • Creamy Seafood Enchiladas - with a creamy white sauce
    • Simple Chicken Enchiladas Verdes

    Enjoy!!

    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

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Nutrition

    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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    Reader Interactions

    Comments

    1. Amy at Ms. Toody Goo Shoes says

      April 10, 2014 at 6:27 am

      Is it wrong that I want these now -- for breakfast? Pinning!

      Reply
      • Lisa Johnson says

        April 10, 2014 at 10:38 pm

        I sure hope not, because I ate the leftovers for breakfast. 😉 Thanks for the pin!!

        Reply
    2. Seana Turner says

      April 10, 2014 at 7:54 am

      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?

      Reply
      • Lisa Johnson says

        April 10, 2014 at 10:37 pm

        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!

        Reply
    3. Gloria // Simply Gloria says

      April 11, 2014 at 10:34 am

      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! 🙂

      Reply
    4. Krista @ Joyful Healthy Eats says

      April 11, 2014 at 8:22 pm

      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.

      Reply
      • Lisa Johnson says

        April 12, 2014 at 8:22 pm

        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!

        Reply
    5. Tanya Schroeder says

      April 11, 2014 at 9:38 pm

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

      Reply
      • Lisa Johnson says

        April 12, 2014 at 8:17 pm

        Okay, that I want to see Tanya! 😉 Thank you so much, you always make me smile when you stop by!!

        Reply
    6. marcie says

      April 12, 2014 at 10:51 am

      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. 🙂

      Reply
      • Lisa Johnson says

        April 12, 2014 at 8:12 pm

        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!!

        Reply
    7. Bintu @ Recipes From A Pantry says

      April 13, 2014 at 12:49 am

      I love everything about this. If I had these ingredients at at home I would make them now.

      Reply
      • Lisa Johnson says

        April 14, 2014 at 12:59 pm

        Thank you Bintu. 🙂

        Reply
    8. Erlene says

      April 21, 2014 at 9:23 pm

      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.

      Reply
      • Lisa Johnson says

        April 21, 2014 at 11:46 pm

        Thank you Erlene. I will be posting the Mexican Rice recipe later this week, I think. 😉

        Reply
    9. Jen @ Yummy Healthy Easy says

      April 22, 2014 at 9:50 pm

      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!

      Reply
      • Lisa Johnson says

        April 22, 2014 at 9:51 pm

        Thank you Jen! I fry my taco shells too. Soooo much better than the ones in boxes. 😉

        Reply
    10. Cathy@LemonTreeDwelling says

      April 24, 2014 at 4:57 pm

      These look awesome, Lisa! Enchiladas are my husband's absolute FAVORITE!! Pinning & sharing!

      Reply
    11. Julie Dominguez says

      April 25, 2014 at 12:28 pm

      Can you give us the recipe for the rice pictured with these yummy enchiladas?

      Reply
      • Lisa Johnson says

        April 28, 2014 at 12:09 am

        I just posted it today Julie! Well maybe it is yesterday now. 🙂 https://cookingwithcurls.com/2014/04/27/mexican-rice/

        Reply
    12. Julie @ This Gal Cooks says

      April 25, 2014 at 9:04 pm

      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!

      Reply
      • Lisa Johnson says

        April 28, 2014 at 12:07 am

        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. 🙂

        Reply
    13. Diane Balch says

      April 27, 2014 at 1:22 pm

      Look at you making your own tortillas... you are so ready for Mexico this coming month. Great looking enchiladas...

      Reply
      • Lisa Johnson says

        April 27, 2014 at 11:47 pm

        LOL, I will be sick of Mexican food by then!! Thanks so much Diane. Have a great week. 🙂

        Reply
    14. Diane Balch says

      May 13, 2014 at 2:25 pm

      My daughter wants to make fresh tortillas. Did you buy a tortilla press?

      Reply
      • Lisa Johnson says

        May 14, 2014 at 11:46 pm

        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! 🙂

        Reply
    15. Rachel Kathyg @ onlinesisterhood says

      May 15, 2014 at 2:33 pm

      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.

      Reply
      • Lisa Johnson says

        May 15, 2014 at 4:40 pm

        Thank you so much, and thank you for joining us!! I hope you have a wonderful week as well. 🙂

        Reply
    16. Jamie @ Love Bakes Good Cakes says

      April 09, 2015 at 11:47 pm

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

      Reply

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    Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

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