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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!
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…..
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. 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 Monterrey Jack 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 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…..
That’s right, that entire plate is leftovers!!
Recipes used to make these Shredded Beef Enchiladas:
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
Some additional enchilada recipes for you to try:
Creamy Seafood Enchiladas – with a creamy white sauce
Simple Chicken Enchiladas Verdes
Enjoy!!
Shredded Beef Enchiladas
Ingredients
- 12 small corn tortillas (6-inches)
- oil for frying
- 3 cups red enchilada sauce
- 3 cups Mexican-style shredded beef
- 1 1/2 cups shredded cheese (I used Queso Fresco and cheddar)
- sour cream/Greek yogurt
- guacamole
- shredded lettuce and diced tomatoes
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.
Amy at Ms. Toody Goo Shoes says
April 10, 2014 at 6:27 amIs it wrong that I want these now — for breakfast? Pinning!
Lisa Johnson says
April 10, 2014 at 10:38 pmI sure hope not, because I ate the leftovers for breakfast. 😉 Thanks for the pin!!
Seana Turner says
April 10, 2014 at 7:54 amSo 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?
Lisa Johnson says
April 10, 2014 at 10:37 pmLOL, 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!
Gloria // Simply Gloria says
April 11, 2014 at 10:34 amI am in LOVE! Need to make this dish this weekend… I’ve been day dreaming of the red sauce ever since you posted it! 🙂
Krista @ Joyful Healthy Eats says
April 11, 2014 at 8:22 pmHoly 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.
Lisa Johnson says
April 12, 2014 at 8:22 pmWouldn’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!
Tanya Schroeder says
April 11, 2014 at 9:38 pmOoh, can’t wait for Cinco De Mayo for these babies!! I could drink that sauce straight from the jar!
Lisa Johnson says
April 12, 2014 at 8:17 pmOkay, that I want to see Tanya! 😉 Thank you so much, you always make me smile when you stop by!!
marcie says
April 12, 2014 at 10:51 amI 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. 🙂
Lisa Johnson says
April 12, 2014 at 8:12 pmYou’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!!
Bintu @ Recipes From A Pantry says
April 13, 2014 at 12:49 amI love everything about this. If I had these ingredients at at home I would make them now.
Lisa Johnson says
April 14, 2014 at 12:59 pmThank you Bintu. 🙂
Erlene says
April 21, 2014 at 9:23 pmOooo….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.
Lisa Johnson says
April 21, 2014 at 11:46 pmThank you Erlene. I will be posting the Mexican Rice recipe later this week, I think. 😉
Jen @ Yummy Healthy Easy says
April 22, 2014 at 9:50 pmThese 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!
Lisa Johnson says
April 22, 2014 at 9:51 pmThank you Jen! I fry my taco shells too. Soooo much better than the ones in boxes. 😉
Cathy@LemonTreeDwelling says
April 24, 2014 at 4:57 pmThese look awesome, Lisa! Enchiladas are my husband’s absolute FAVORITE!! Pinning & sharing!
Julie Dominguez says
April 25, 2014 at 12:28 pmCan you give us the recipe for the rice pictured with these yummy enchiladas?
Lisa Johnson says
April 28, 2014 at 12:09 amI just posted it today Julie! Well maybe it is yesterday now. 🙂 https://cookingwithcurls.com/2014/04/27/mexican-rice/
Julie @ This Gal Cooks says
April 25, 2014 at 9:04 pmOnce 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!
Lisa Johnson says
April 28, 2014 at 12:07 amOne 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. 🙂
Diane Balch says
April 27, 2014 at 1:22 pmLook at you making your own tortillas… you are so ready for Mexico this coming month. Great looking enchiladas…
Lisa Johnson says
April 27, 2014 at 11:47 pmLOL, I will be sick of Mexican food by then!! Thanks so much Diane. Have a great week. 🙂
Diane Balch says
May 13, 2014 at 2:25 pmMy daughter wants to make fresh tortillas. Did you buy a tortilla press?
Lisa Johnson says
May 14, 2014 at 11:46 pmNo, 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! 🙂
Rachel Kathyg @ onlinesisterhood says
May 15, 2014 at 2:33 pmYummy 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.
Lisa Johnson says
May 15, 2014 at 4:40 pmThank you so much, and thank you for joining us!! I hope you have a wonderful week as well. 🙂
Jamie @ Love Bakes Good Cakes says
April 9, 2015 at 11:47 pmMexican food is one thing I never get tired of! Enchiladas are definitely a favorite! 🙂