These Shredded Beef Enchiladas are packed with slow-cooked shredded beef that’s been braised and smothered in homemade enchilada sauce.

This recipe costs $16.30 to make a pan full for the whole family. Serve these enchiladas with this Mexican Rice and Horchata for a complete meal. 

Two rolled shredded beef enchiladas topped with sour cream, avocado, and cilantro.

Shredded Beef Enchiladas

The combination of braised beef that’s been slow-cooked in homemade enchilada sauce makes for perfectly seasoned shredded beef enchiladas. After tasting these, there will be no need to try another beef enchilada recipe ever again!

Don’t skimp on the toppings, because they’re necessary. They help cut through the richness of the braised beef, and the sprinkling of lime juice brightens the deep rich flavors. Toppings of sour cream, cilantro, and diced avocado crown these enchiladas like the Mexican food royalty that they are.

RELATED RECIPES: Chicken Enchilada Casserole | Chicken Enchiladas with Green Chile Cream Sauce

Can I use store-bought enchilada sauce?

If you are tight on time, you can use store-bought enchilada sauce. However, if you have the time, homemade enchilada sauce is always better! I recommend using my homemade enchilada sauce when you make these beef enchiladas.

Can I use flour tortillas instead of corn tortillas?

You can substitute flour tortillas for corn tortillas if you need to. If you do this, just be aware that it will change the flavor slightly, and it will not be as authentic as using corn tortillas.

How to make shredded beef enchiladas?

A picture collage of how to make the recipe.

First, brown the beef while heating the oven to 300 degrees.

Next, pour the enchilada sauce over the beef.

Then, place the pot in the oven and cook, covered, for about 2 hours. After it has cooked, you will need to take the beef out and strain the enchilada sauce.

Next, spread 2/3 cup of the enchilada sauce over the bottom of a 9×13 baking dish. Shred the beef into bite-sized pieces and add 1 cup of shredded cheese and 1/3 cup of enchilada sauce to the beef.

Then, place 1/3 cup of beef mixture in the middle of each tortilla, and roll the tortillas up tightly.

Place the enchiladas into the pan. Pour the rest of the sauce over the enchiladas and top with the rest of the cheese. Finally, bake for about 20 minutes and then enjoy!

Cook’s Note – Beef Enchilada Recipe:

  • If you do not have 2 cups of enchilada sauce at the end of step 3, then thin out the sauce with a little bit of chicken broth.
  • In my opinion, homemade enchilada sauce is a must in this recipe. It adds warmth and depth of flavor that store-bought sauce just doesn’t have. With that said, in a pinch, you could use store-bought sauce. I’ll just look the other way, and we can still be friends.
  • To round out the meal, I like to serve these shredded beef enchiladas with either my sweet corn cakes or black bean and corn salad. Or you could serve them with this Mexican Salad and sopapilla cheesecake bars

Cook’s Tools:

  • oven-safe heavy-bottomed pot
  • large fine-mesh strainer
  • 9×13-inch pan

Shredded beef enchiladas on a plate topped with sour cream, avocado, and chopped cilantro.

How much will this Shredded Beef Enchiladas recipe cost to make: 



NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

  • 3 pounds boneless beef chuck-eye roast –  $12.41
  • Salt and pepper – $0.02
  • 1 Tablespoon vegetable oil – $0.03
  • 3 cups red enchilada sauce – $1.74
  • 2 cups cheddar cheese – $1.38
  • 12 (6-inch) corn tortillas – $0.72

More Mexican Recipes:

A shredded beef enchilada cut into with a fork.
4.91 from 10 votes

Beef Enchiladas

Recipe Cost $ 16.30
Serving Cost $ 2.72
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
6 people
These Shredded Beef Enchiladas are packed with slow-cooked shredded beef that’s been braised and smothered in homemade enchilada sauce.


  • oven-safe heavy-bottomed pot
  • large fine-mesh strainer
  • 9x13-inch pan





  • Move the oven rack to the lower-middle position and preheat the oven to 300 degrees F. Trim the beef and cut it into 1 ½-inch pieces. Use paper towels to pat the beef dry and then season the meat on all sides with salt and pepper. Add the oil to a large heavy-bottomed pot and heat over medium-high heat until the oil is shimmering and just beginning to smoke. Add in the meat and cook until the meat is browned about 8-10 minutes.
  • Take the pot off of the heat and stir in the enchilada sauce. Put the lid on the pot and cook in the preheated oven for 2-2 ½ hours or until the meat is fork-tender.
    Pour the enchilada sauce over the beef and cook for 2 hours.
  • Set a large strainer over a large bowl and empty the beef and sauce into the strainer. Move the meat to a large bowl or pan and use two forks to shred the beef. Reserve the strained off enchilada sauce for later in the recipe (there should be about 2 cups of sauce).
    Shred the cooked beef into bite-sized pieces.
  • Turn the oven temperature up to 375 degrees F. Spoon ⅔ cup of the reserved enchilada sauce into the bottom of a 13x9-inch baking pan. Add 1/3 cup of the enchilada sauce and 1 cup of the shredded cheese to the beef. Stir until the beef is coated in the sauce and the cheese is evenly distributed. 
  • Heat all of the tortillas in the microwave until they are warm and pliable, about 30-60 seconds. Place a tortilla on a plate or countertop and add 1/3 cup of the beef filling into the middle. Roll up the tortilla nice and tight and place it seam-side down into the 9x13 pan. Repeat with the remaining tortillas and filling.
    Place 1/3 cup of the beef mixture into the center of a corn tortilla.
  • Use a spoon to evenly distribute the remaining enchilada sauce over the enchiladas. Then, evenly distribute the remaining shredded cheese and then cover the enchiladas with foil. Bake for 22 minutes, or until the enchiladas are hot and the cheese is melted. Serve the enchiladas on plates and garnish with sour cream, cilantro, avocado, and lime wedges.
    Sprinkle with cheddar cheese and cook the enchiladas for 22 minutes.


If you serve these enchiladas with rice and beans, this recipe will serve more like 10-12 people. 


Serving: 2enchiladas | Calories: 591kcal | Carbohydrates: 33g | Protein: 57g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 106mg | Sodium: 1081mg | Potassium: 886mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1205IU | Vitamin C: 2.4mg | Calcium: 352mg | Iron: 6.3mg

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Recipe Rating


  1. These beef enchiladas sure look yummy! Perfect for anytime I have a craving for Mexican.

  2. What a delicious mid-week dinner idea! The flavours sound delicious, definitely an indulgent comfort food I cannot wait to try!

  3. I love the simple ingredients used in this recipe!! Looks delicious!!

  4. If there is slow-cooked shredded beef inside these, they should taste like it is nobody’s business. These enchiladas look incredible and are a great additino to a Latin-inspired party!

  5. Who doesn’t love enchiladas?! Certainly I do and these right here look delish! Cannot wait to try your version! Thanks for this recipe!

  6. I LOVE these beef enchiladas!

  7. These turned out wonderfully and the kids just adored the flavor, thank you!

    1. So glad this recipe was a hit!

  8. I have never been a fan of beef enchiladas but these really look good and willing to give them a go. Can’t wait to try it out on the family.

  9. Delicious! Tastes like the ones we get in a mexican restaurant. The sauce has just a tiny hint of spice. The kids (5 and 8) loved them too! We have a new family meal to add to our book.