These Shredded Beef Enchiladas are packed with slow-cooked, braised beef and smothered in enchilada sauce and cheese.
Table of Contents
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.
Ingredients and Estimated Costs
Per Serving Cost: $4.43
Recipe Cost: $26.60
Here’s everything you need, including substitutions to make these enchiladas with shredded beef.
For the Enchiladas
- 3 pounds boneless beef chuck-eye roast ($20.97) – Chuck roast is perfect here—it’s marbled, flavorful, and beautifully tender when slow-cooked. If you can’t find chuck-eye, standard chuck roast or even brisket will do the trick.
- Salt and pepper ($0.02) – Essential for seasoning the beef and building flavor from the very first step. Be generous!
- 1 tablespoon vegetable oil ($0.05) – A neutral oil to sear the meat and develop a deep, browned crust that adds richness to the sauce.
- 3 cups red enchilada sauce ($2.47) – Store-bought works great, or use homemade if you have a go-to recipe. Look for one with a good balance of heat and depth. If you want more control over the spice level, choose a mild base and spice it up later.
- 2 cups shredded cheddar cheese ($2.22) – Cheddar melts beautifully and adds a sharp, creamy contrast to the bold beef and sauce. You could also mix in Monterey Jack or pepper jack for a little twist.
- 12 (6-inch) corn tortillas ($0.87) – These are traditional and sturdy enough to hold the hearty filling. If yours are breaking, warm them longer or brush with oil before rolling. Flour tortillas work in a pinch but will give a softer texture.
For Serving (all optional)
- Sour cream – Cool, creamy, and classic.
- Chopped cilantro – For a pop of freshness.
- Diced avocado – Buttery bites to balance the boldness.
- Lime wedges – A little squeeze over the top brightens everything up.
NOTE: Grocery website prices are used to calculate the cost based on recipe amounts. Your actual cost will differ depending on your pantry. Pricing last updated April 2025.
How To Make Shredded Beef Enchiladas
Sear chunks of chuck roast, then braise them in enchilada sauce until fall-apart tender. Shred the beef, roll it into tortillas with cheese, top with sauce and more cheese, then bake until bubbly. Serve with your favorite toppings and dig in!
Step-by-Step Instructions:
- Sear the Beef: Trim and cube the chuck roast into 1½-inch pieces. Pat the beef dry and season generously with salt and pepper. Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Once shimmering, add the meat and brown it on all sides (about 8–10 minutes).
- Prep the Beef: Remove the pot from heat and pour the enchilada sauce over the meat.
- Braise and Shred the Beef: Cover the pot with a lid and place in a preheated 300°F oven for 2–2½ hours until the beef is fork-tender. Pour the beef and sauce through a strainer over a bowl. Transfer the beef to a dish and shred it with two forks. Reserve the sauce (you should have about 2 cups). Mix ⅓ cup of that reserved sauce and 1 cup of cheese into the shredded beef.
- Fill the Enchiladas: Increase the oven’s temp to 375°F. Microwave the tortillas until pliable (30–60 seconds). Add ⅓ cup of the beef mixture to each tortilla and Roll tightly.
- Assemble: Place seam-side down in a greased 9 by 13-inch pan with ⅔ cup of sauce spread across the bottom. Pour the remaining sauce over the enchiladas and sprinkle with the remaining 1 cup of cheese.
- Top and Bake: Cover with foil. Bake for 22 minutes, until hot and melty.
- Serve and Garnish: Plate your enchiladas and finish with sour cream, cilantro, avocado, and a squeeze of lime (all optional).
Cook’s Note – Beef Enchilada Recipe:
- If you do not have 2 cups of enchilada sauce after straining the braised beef, thin out the sauce with a 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.
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Shredded Beef Enchiladas
Equipment
- oven-safe heavy-bottomed pot
- large fine-mesh strainer
- 9×13-inch pan
Ingredients
FOR THE ENCHILADAS:
- 3 pounds boneless beef chuck-eye roast
- Salt and pepper
- 1 Tablespoon vegetable oil
- 3 cups red enchilada sauce
- 2 cups shredded cheddar cheese
- 12 6-inch corn tortillas
FOR SERVING:
- sour cream
- chopped cilantro
- diced avocado
- lime wedges
Instructions
- 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.
- 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).
- Turn the oven temperature up to 375 degrees F. Spoon ⅔ cup of the reserved enchilada sauce into the bottom of a 13×9-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 9×13 pan. Repeat with the remaining tortillas and filling.
- 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.
Notes
Storage and Make-Ahead Tips
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap cooled enchiladas tightly and freeze for up to 3 months. For best results, freeze before baking and add cheese just before.
- Reheat: Reheat covered in a 350°F oven until hot, or microwave individual portions.
- Make ahead: You can make the beef filling up to 3 days in advance. Assemble the enchiladas on the day of baking.
Nutrition
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Shredded Beef Enchiladas FAQs
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.
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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.
Nicole, I am thrilled that this recipe was a hit!
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.
These turned out wonderfully and the kids just adored the flavor, thank you!
So glad this recipe was a hit!
Who doesn’t love enchiladas?! Certainly I do and these right here look delish! Cannot wait to try your version! Thanks for this recipe!
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!
I love the simple ingredients used in this recipe!! Looks delicious!!
What a delicious mid-week dinner idea! The flavours sound delicious, definitely an indulgent comfort food I cannot wait to try!
These beef enchiladas sure look yummy! Perfect for anytime I have a craving for Mexican.