These shredded beef enchiladas are stuffed full of a tender and flavorful, slow cooked beef, and cheese, all topped with red enchilada sauce. Top them with your favorite garnishes, for a delicious dinner the whole family will love.
These shredded beef enchiladas are loaded with melty cheese, perfectly spiced, tender beef, and enchilada sauce. They’re flavorful, easy, to make, and did I mention delicious.
We love having them for dinner – and especially me because I can throw the beef roast in the slow cooker in the morning, shred it up and assemble the enchiladas in just a few minutes and bake. And then dinner is ready to eat with hardly any time in the kitchen on my part.
They’re perfect served with a salad, Mexican rice, cilantro lime rice, refried beans, roasted veggies, chips, etc.
These beef enchiladas are made by cooking the beef in the slow cooker with a delicious mix of spices, that give it the perfect flavor. It’s shredded to perfection, then wrapped up with in tortillas with some cheese, and covered in enchilada sauce and baked to cheesy, meaty, hearty, perfection. One of my favorite Mexican food dishes
This is a quick overview of the ingredients you’ll need for this Shredded Beef Enchiladas recipe. The specific measurements and full recipe instructions are in the printable recipe card below.
- beef chuck roast
- black pepper
- chili powder
- garlic powder
- onion powder
- dried oregano
- diced tomatoes
- beef broth
- diced green chiles
- red enchilada sauce
- shredded cheese
How to make Shredded Beef Enchiladas?
- Season the roast all over with your salt, pepper, and dried seasonings.
- Add the roast, diced tomatoes, diced green chilies, and beef broth to your slow cooker. Cover and cook on low until the beef is tender.
- Shred the beef and add some to the center of each tortilla. Top with a spoonful of shredded cheese.
- Roll up the tortilla and add it to a baking pan (with a few spoonfuls of enchilada sauce on the bottom) with the tortilla seam side down. Repeat with additional tortillas.
- Top rolled enchiladas with remaining enchilada sauce, and remaining cheese.
- Bake until the filling is hot and the cheese is nice and melty.
Enchilada Topping Ideas:
- Pico de Gallo
- Hot Sauce
- Sour Cream
- Green Onion
- Diced Avocado
- Shredded Lettuce
- Diced Tomatoes
Tips and Tricks:
- Add other ingredients to the fillings to make these enchiladas even more hearty. Some of my favorites are corn, black beans, refried beans, caramelized onions, etc.
- You can substitute cooked and seasoned ground beef for the shredded beef as called for. Or use leftover roast beef, though your flavor tones will be a bit different of course.
- You could also try the enchiladas with green enchilada sauce instead of red. A homemade enchilada sauce would work great too.
- Corn tortillas are typical for enchiladas, but I like flour tortillas as well. You can use either.
- The shredded beef is also great in a variety of recipes.
Other ways to use Shredded Beef:
- Taco Salad
How to store leftovers?
Store any leftover beef enchiladas in an airtight container in the fridge for up to 3 days. Reheat them in the microwave until hot. They’re one of my favorite foods to enjoy as leftovers the next day.
You can also freeze the leftovers, by wrapping them tightly in plastic wrap, then foil, or in another freezer safe container (vacuum sealed bag, etc.) for up to 2 months. Thaw the enchiladas in the fridge, then bake them in a casserole dish in the oven until hot throughout.
You can also freeze the rolled enchiladas and the sauce separately by assembling the enchiladas and placing them in a freezer safe baking dish, but not pouring the sauce on top. When ready to enjoy them, thaw the enchiladas in the fridge over night, open a can of enchilada sauce and spread it over the top of the enchiladas, top them with shredded cheese and bake them up as directed.
These shredded beef enchiladas are such a tasty dinner! They’re rich, hearty, and so delicious. (Not the healthiest meal ever) but so delicious and everyone loves them!
More Mexican inspired recipes:
- Crock Pot Chicken Tacos
- Mexican Stuffed Shells
- Mexican Stuffed Peppers
- Walking Tacos
- Mexican Street Corn Dip
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Shredded Beef Enchiladas
For Shredded Beef Enchilada Filling:
- 2 lbs beef chuck roast
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 14 oz diced tomatoes
- 1 cup beef broth
- 7 oz diced green chiles
- 12 tortillas
- 20 oz red enchilada sauce
- 2 cups shredded cheese
- sour cream (optional)
- diced avocado
- diced black olives
- diced tomatoes
- diced green onions
- shredded lettuce
- fresh cilantro
For Shredded Beef Enchilada Filling:
- Combine the salt, pepper, chili powder, cumin, garlic powder, onion powder, paprika, and oregano in a small bowl.
- Sprinkle the spice rub mixture all over the beef roast, rubbing it into the roast to coat it well.
- Add the diced tomatoes, beef broth, and diced green chilies to the bottom of your slow cooker.
- Place the seasoned beef roast over the top.
- Cover the slow cooker with the lid, and cook on low for 7 to 8 hours, or until the beef is tender enough to shred.
- Remove the roast from the slow cooker, to a plate or cutting board, and shred it with two forks.
- Preheat the oven to 350 degrees Fahrenheit.
- Spread 1/4 cup of enchilada sauce on the bottom of a 9x13 baking pan.
- Take one tortilla, and place it on your work surface. Scoop 3-4 TBS of the shredded beef into the middle of the tortillas.
- Sprinkle about 1 TBS of cheese of grated cheese over the meat.
- Roll the tortilla up and place the enchilada into the prepared pan, with the seam side down. Repeat with additional filling and tortillas.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, spreading it to cover them evenly.
- Sprinkle the remaining cheese over the top of the rolled enchiladas.
- Cover the pan with foil and baking for 20 minutes, or until the filling is heated through.
- Remove the foil, and bake for another 5 minutes to fully melt the cheese.
- Serve enchiladas hot with your favorite garnishes.
These shredded beef enchiladas were first posted on November 18, 2010. The photos and blog text were updated on June 27, 2022.