Shredded Beef Enchiladas is the BEST way to use up leftover roast beef! And because the meat is all ready to go, they’re super fast and easy to make!
This beef enchilada recipe is creamy, hearty, and loaded with cheese! Plus, it’s best made ahead of time, which is my fave!
Seriously, I could live on Mexican food! Every time we go out I want to go to Mexican because it’s just so good. And sometimes it’s hard to make authentic Mexican food at home.
My mom and sister always order chicken enchiladas, and you could certainly make this recipe using chicken instead of beef.
But, enchiladas with shredded beef are AMAZING! Add lots of cheese and the perfect blend of spices and you’ve got the ultimate comfort food!
Oh, and did I mention you can make them in less than 30 minutes! Now that’s my kind of recipe!
Ingredients in Shredded Beef Enchiladas:
The ingredients in this recipe are pretty simple, normal ingredients you probably already have.
Let’s run through them and I’m going to give you suggestions if you need to substitute.
- Shredded Roast Beef: Use any recipe you like. My favorites are my Slow Cooker Roast Beef and Mississippi Roast. We’re going to add lots of seasonings so don’t worry too much about how the roast was seasoned before.
- Enchilada Sauce: This is a quick and easy recipe so I’m using a can of mild sauce from the store. Feel free to make your own homemade sauce if you have time.
- Sour Cream
- Cream of Mushroom Soup: You can also use cream of chicken, or cream of celery if that’s what you have. OR, you can use cream cheese instead if you don’t want to use cream of whatever.
- Chili Powder, Garlic Powder, Cumin, Oregano, Salt: Or use store-bought enchilada seasoning mix.
- Cheese: Cheddar, Pepper Jack, Mexican Blend, etc.
- Tortilla Shells: Flour or Corn.
Little Dairy on the Prairie Pro Tip: Although I’m a huge fan of shredded beef, you can switch this recipe up and use shredded chicken or fried ground beef.
How to Make Beef Enchiladas:
You guys…I’m all about quick and easy!
I know some pulled beef enchilada recipes have SOOOOO many steps. This recipe is for busy people!
No frying shells, etc. for this recipe!
STEP 1: Mix enchilada sauce, sour cream, cream of mushroom soup, and seasonings together. Set half of it aside.
STEP 2: Add shredded beef and half of the cheese. Stir.
STEP 3: Fill shells with beef mixture. Roll.
STEP 4: Pour extra creamy sauce over the enchiladas. Top with cheese. Be generous!
STEP 5: Bake.
FAQs about Beef Enchiladas:
Of course! Fill and roll them then refrigerate. They’ll keep in the fridge for a couple of days. If you’re using leftover shredded beef they’re really fast to make!
Enchiladas will keep in the freezer for up to 2 months. It’s a great take in meal.
Store in an airtight container for up four days.
Shredded Beef Enchiladas Recipe:
You might want something else to serve alongside the best-shredded beef enchiladas. This pressure cooker Spanish rice is amazing and EASY!
Serve it with my bean dip and chips. You’ll feel just like you’re at a Mexican restaurant!
Other Mexican Recipes:
- Mexican Meatballs
- Pulled Mexican Pork
- Mexican Mac and Cheese
- Crockpot Mexican Beef Dip
- Cheesy Mexican Beef Casserole
- Southwest Chicken Soup
- Chicken Verde
I love it when you make my recipes and give me feedback! If you have a minute please comment below and leave a star ranking! Also, be sure to follow me on Pinterest, Instagram, and Facebook!
Creamy Shredded Beef Enchiladas
- 2 pounds roast beef cooked and shredded
- 28 ounces enchilada sauce
- 10 ounces cream mushroom soup see note
- 1 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 Tablespoon chili powder
- 3 cups shredded cheese Pepper Jack, cheddar, etc.
- 8 8"-10" flour tortillas see note
Optional Enchilada Toppings:
- chopped tomatoes
- green onions
- sour cream
- Preheat oven to 375 degrees. Grease a 9×13 baking dish.
- Mix enchilada sauce, sour cream, cream of mushroom soup, and seasonings together. Set half of it aside for pouring on the top.
- Add shredded beef to half of the enchilada sauce mixture. Stir.
- If the tortillas aren't pliable microwave them for a couple of seconds until they are soft.
- Spread 1/8 of the beef mixture on one side of each tortilla. Top with some grated cheese (be sure to save half of the cheese to sprinkle on the top). Roll tortillas up and place in the prepared baking dish.
- Pour remaining enchilada sauce over enchiladas. Top with the rest of the grated cheese.
- Bake for 30-45 minutes or until warmed through and the cheese is melted on top.
- Serve with extra toppings!
tried this recipe?
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I used leftover eye of the round roast that we rotisserie grilled yesterday. It was like eating steak enchiladas. Yummy! Nothing gets wasted in my house. Food prices are rising more every day. Great recipe! Thanks so much!
Amy Engberson says
Rotisserie grilled roast sounds amazing! I totally agree with you, there is no reason to throw food away. These enchiladas are a great way to use up the leftovers!
excellent, I did cover mine with foil before I put them in the oven, thanks for sharing this recipe
Amy Engberson says
I’m glad you loved them! It’s one of my favorite ways to use leftover roast beef!
April Finnerty says
This looks fantastic , cannot wait to try it out on my husband. Thanks for such creative and tasty recipes.
Oh my! Yummy! I’d love it if you’d come link these up at Tickle My Tastebuds Tuesday!
Julia @ MiniVanDreams.com
Amy Engberson says
Anything with lots of cheese is sure to be a winner! Thanks for the invite!