Shredded Beef Enchiladas
Updated
Updated
Tortillas stuffed with perfectly seasoned beef, salsa verde, a creamy chile pepper sauce, and melty cheese, these Shredded Beef Enchiladas are an easy weeknight dinner and also a crowd pleaser!
More enchiladas to try include our chicken enchiladas, ground beef enchiladas, and even breakfast enchiladas!
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Salsa Verde Beef Enchilada Recipe
With perfectly seasoned meat, flavorful salsa verde, a creamy sauce, and lots of cheese, these shredded beef enchiladas are so incredibly delicious and satisfying! While this is may not be an authentic Mexican recipe, it sure does have the great Mexican flavors we love.
We’re pretty biased toward our homemade salsa verde and homemade flour tortillas, but you can keep things really simple by using store-bought ingredients.
Ingredients Needed
These homemade enchiladas are made with salsa verde, cooked shredded ground beef, and a handful of other ingredients.
(Scroll below to the printable recipe card for details and measurements.)
For the Chile Cream Sauce
- Canned diced green chile peppers – You’ll need 2, 4 ounce cans, undrained.
- Seasonings – Simple cumin, chili powder, and salt season the cream sauce.
- Flour – This thickens the sauce.
- Sour cream – The “creamy” part of the cream sauce.
- Monterey Jack cheese – Freshly shredded off the block for the best results.
For the Beef Enchiladas
- Cooked shredded beef – This cooked shredded beef we use for tacos, we also use in these enchiladas.
- Salsa verde – Use our homemade salsa verde recipe or buy a jar at the store.
- Flour tortillas – Warm them slightly so they’re less likely to crack when you roll them.
- Monterey Jack cheese – Freshly shredded off the block for the best results.
Recipe Variations
Here are a few ideas of how to switch up this recipe:
- Use chicken instead of beef. If you prefer chicken enchiladas, simply replace the beef in the recipe with some cooked shredded chicken.
- Make them spicy. If you want spicy enchiladas, you can use spicy canned chile peppers, add some cayenne pepper to the meat, and/or add in some diced jalapenos.
- Try corn tortillas. If you prefer corn tortillas to flour, try this enchilada recipe with homemade corn tortillas. Note that they are smaller than flour tortillas so you may need a few extras.
How to Make Shredded Beef Enchiladas
You can have this easy enchilada recipe prepared and on the table in under an hour.
(Scroll below to the printable recipe card for details and measurements.)
- Make the cream sauce. In a medium saucepan, combine the chile peppers and their liquid, the cumin, chili powder, and salt; cook over medium heat for 1-2 minutes until heated through. Stir in flour and mix to combine for 1 more minute. Remove from heat and stir in the sour cream and half of the cheese.
- Assemble. On the lower third of each tortilla, spread a heaping tablespoon of the sauce, followed by 1/3 cup of the beef. Roll up the tortillas tightly and place, seam side down, in a greased 9×13 casserole dish.
- Bake. Cover the dish with foil and bake at 350F for 25 minutes. Uncover; sprinkle with some cheese, spoon salsa verde over the top, followed more cheese. Place back in the oven, uncovered, for 10 minutes until the cheese is melted and the enchiladas are heated through.
- Serve. Serve hot with some extra sour cream drizzled over the top, sliced jalapenos, and chopped cilantro, if desired.
Serving Suggestions
For a complete Mexican meal, these shredded beef enchiladas go great with Spanish Rice, Cilantro Lime Rice, or Mexican Street Corn Salad. You can top them with Guacamole, Pico de Gallo, Restaurant Style Salsa, sour cream, and sliced jalapenos.
To wash it all down, you can’t beat refreshing (and kid-friendly!) horchata or agua fresca, or some margaritas for the grown ups. And don’t forget Tres Leches Cake, Carlota de Limon, or Churros for dessert!
Proper Storage
- Storing leftovers: Allow any leftovers to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
- To freeze: To freeze enchiladas, allow to cool completely, then wrap the casserole dish in plastic wrap and again in foil. Or transfer enchiladas to an airtight freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven or microwave.
More Mexican-Inspired Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Shredded Beef Enchiladas
Ingredients
- 2 cans (4 ounces each) diced green chile peppers, , undrained
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/8 teaspoon kosher salt
- 1 tablespoon all-purpose flour
- 8 ounce container sour cream
- 1 & 1/2 cups shredded Monterey Jack cheese, ,divided
- 5 cups cooked shredded beef
- 15 (6-7 inch) flour tortillas
- 1 cup salsa verde
Instructions
- Preheat oven to 350 degrees F. Coat a 9×13 casserole dish with nonstick cooking spray.
- In a medium saucepan, combine the chile peppers and their liquid, the cumin, chili powder, and salt; cook over medium heat for 1-2 minutes until heated through. Stir in flour and mix to combine for 1 more minute. Remove from heat and stir in the sour cream and 1/2 cup of the cheese until melted.
- On the lower third of each tortilla, spread a heaping tablespoon of the sauce, followed by 1/3 cup of the beef. Roll up the tortillas tightly and place, seam side down, in the prepared dish.
- Cover with foil and bake for 25 minutes. Uncover; sprinkle with 1/2 cup of the cheese, spoon salsa verde over the top, followed by the remaining 1/2 cup cheese. Place back in the oven, uncovered, for 10 minutes until the cheese is melted and the enchiladas are heated through.
- Serve with a drizzle of sour cream, chopped cilantro, and sliced jalapenos, if desired.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Omgsh this was so good!! I had some leftover Mexican shredded beef and followed the rest of this recipe and these are probably the best enchiladas we’ve ever made at home. I loved the sauce that goes inside!! My husband said these are “slammin!” Lol
I used the juice from the slow cooker beef and added the chilies etc and it turned out so fantastic. This is the flavor I have been searching for for my enchiladas
This was delicious!
I use this recipe all the time. I nearly panicked when I lost my copy and couldn’t find this. I was so relieved when I did. This is delicious. Sometimes, I use a sour cream -salsa verde sauce on top. You won’t be sorry you tried this.
This recipe turned out amazing! We loved the flavors. So simple yet so delicious. Definitely will be putting it in the rotation!
Looooved these!!! My boys already asked when I would make them again. WINNER.
Hello – have you ever made this with corn tortillas? Good flavoring
You can substitute corn tortillas for the flour tortillas, but just make sure to buy the absolute best quality kind, use them fresh, and place in the microwave for a few seconds to make them pliable (only if necessary.) Or make them from scratch! Since they’re typically smaller than the flour tortillas, you might need more of them. Also keep in mind that corn tortillas don’t absorb liquid in the same way flour ones do, so that can change the overall results.
I made a pan of flour and a pan of corn…the corn had a better taste for our preferences but seemed to absorb more liquid so the bottom was not as moist. Both were delicious. My new favorite enchilada recipe. Thank you
Another keeper…thanks, Amy
This is a fabulous twist on regular beef tacos. The salsa verde and cream sauce were wonderful. Thanks for sharing!
We loved the cream sauce in these enchiladas – totally different and delicious!