Shredded Beef Enchiladas are made with tender shredded beef and an easy enchilada sauce layered with tortillas and cheese. This is a fast and easy dinner the whole family will love!
You're going to want to add this easy recipe to your meal plan!
These shredded beef enchiladas are a fast, easy weeknight meal idea with plenty of leftovers and easy-to-meal prep! As a busy mom, I’m always looking for fast and easy recipes, and this recipe is no exception! Your slow cooker does all the work for cooking the meat; all you need to do is throw it together and bake!
Here's what you need to make our Shredded Beef Enchiladas recipe:
- beef roast
- ground cumin
- chili powder
- large onion
- kosher salt and black pepper
- red bell pepper
- green bell pepper
- fresh garlic
- red wine vinegar
- flour or corn tortillas
- red enchilada sauce
- corn or flour tortillas
- queso fresco
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- Add the beef, peppers, onion, garlic, red wine vinegar, and spices to the slow cooker. Cook until fork tender (6-8 hours)
- Shred the cooked beef and drain any excess juices.
- Preheat the oven to 350F and prepare a 9x13 casserole dish with nonstick cooking spray.
- Pour enough enchilada sauce into the baking dish to lightly coat the bottom.
- Place about ¼ cup of the shredded beef into each tortilla and add a sprinkle of cheese. Roll up and place in the prepared pan.
- Pour the remaining enchilada sauce over the top when all the tortillas are rolled.
- Bake the casserole for 30 minutes or until the casserole is warm throughout.
- Top with the remaining cheese and return to the oven for 10 minutes.
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Here is what you will need to make this easy recipe:
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✔️ Drain excess cooking liquid so that the tortillas do not become soggy.
✔️ Place the rolled tortillas seam-side down into the pan.
✔️ This beef can be made 2-3 days ahead of time and stored in the fridge until you're ready to use it. You can also freeze the beef in a resealable freezer bag.
To Store: Leftover beef enchiladas should be stored in an airtight container in the fridge. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30 second intervals until heated throughout.
✏️ Make Ahead
Shredded beef can be used so many different ways including tacos, quesadillas, waffle fry nachos, and more. I cannot get enough of my favorite Mexican restaurant, and this Mexican beef reminds me of my favorite burrito there!
The first time you try any new recipe we recommend that you make it just as it is written on the recipe card since that is how the recipe has been tested. However, the next time you make our recipe, you might want to try one of these ideas:
- If you don't have queso fresco cheese, Monterey jack cheese will work just as well.
- If you love green chiles, add a can of diced tomatoes and green chilies to the beef mixture before assembling the casserole.
- This recipe can also be made into chicken enchiladas by using shredded chicken.
- For additional protein and flavor, add a tablespoon or so of refried beans to the center of each tortilla before adding the beef.
🍴 Serving Suggestions
I love serving this with a side of Mexican rice - like this cilantro lime rice - along with additional cheese, sour cream, or sliced green onion. It's also super tasty with a little bit of cowboy caviar, homemade guacamole, or pico de gallo on top of the enchiladas!
😋 Similar Recipes
If you love recipes inspired by classic Mexican food, you'll want to try our chicken taco casserole or taco stuffed peppers next time. You'll also love our walking taco casserole and cowboy cornbread casserole. Which one of these delicious recipes will you make next?
Related: Ground Beef Casseroles
Related: Pork Carnitas Casserole
Not ready to make these Shredded Beef Enchiladas yet?
For an easy dinner idea, you can't go wrong with this seasoned shredded beef enchilada casserole dish. When you do make these delicious enchiladas, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Shredded Beef Enchiladas
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For the shredded beef:
- 1lb beef roast
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and black pepper to taste
- 1 large onion sliced
- 1 red bell pepper seeded and sliced
- 1 green bell pepper seeded and sliced
- 3 cloves garlic minced
- 4 tablespoons red wine vinegar
For the enchiladas:
- 1 can red enchilada sauce 10 ounces
- 10 corn or flour tortillas warmed
- 8 ounces queso fresco crumbled and divided
- Sour cream for serving
- Freshly chopped cilantro for serving
- Coat the beef roast on all sides with the seasonings.1lb beef roast, 1 teaspoon ground cumin, ½ teaspoon chili powder, Salt and black pepper
- Place the beef roast into the slow cooker.
- Top the beef roast with the peppers, onion, minced garlic, and red wine vinegar.1 large onion, 1 red bell pepper, 1 green bell pepper, 3 cloves garlic, 4 tablespoons red wine vinegar
- Cook on low for 6 to 8 hours or until the roast is fork-tender.
- When done cooking, use two forks to pull the beef apart. Drain any excess juices before using the beef to make the enchiladas so that they do not become soggy.
- Preheat the oven to 350F degrees.
- Prepare a 9x13 casserole dish with nonstick cooking spray.
- Pour enough red sauce into the casserole dish to lightly coat the bottom.1 can red enchilada sauce
- Place about ¼ cup of the shredded beef into each tortilla and add a sprinkle of cheese.8 ounces queso fresco, 10 corn or flour tortillas
- Roll up and place in the casserole dish.
- Pour the remaining enchilada sauce over the top when all the tortillas are rolled.8 ounces queso fresco
- Bake the casserole for 30 minutes or until the casserole is warm.
- Top with the remaining cheese and return to the oven for 10 minutes.8 ounces queso fresco
- If desired, serve garnished with additional cheese, sour cream, and cilantro.Sour cream, Freshly chopped cilantro
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