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These easy shredded beef enchiladas will create a flavorful fiesta on your plate! In just a few steps you can make authentic Mexican enchiladas at home to delight your whole family.

Bursting with rich flavors and tender shredded beef made in a slow cooker, this easy dinner recipe is a favorite with Mexican food lovers. Whether you’re a seasoned chef or a beginner in the kitchen, these enchiladas are a breeze to prepare, making them a perfect choice for a weeknight dinner or a delightful weekend indulgence for the entire family.

You just need a few simple ingredients and you can easily leave the beef cooking overnight or during the day in the slow cooker. That’s why it’s perfect for busy weeknights! 

Savor the traditional taste of Mexico in every bite as you sink your teeth into the warm tortillas filled with mouthwatering shredded beef, bathed in enchilada sauce. This crowd-pleasing beef enchilada recipe combines the perfect balance of spices and textures, creating a comforting, yet exhilarating dining experience that will have your family and friends clamoring for more. It yields 6 to 8 individual servings so nobody will go hungry!

Gather your ingredients, get your slow cooker or crock pot ready, and let’s get started on this flavor-packed journey that will elevate your love for Mexican fare and have you coming back for seconds!

Are beef enchiladas an easy dinner option?

Yes, beef enchiladas can be an easy dinner option, especially if you follow the recipe and make the shredded beef ahead of time. You could also use store bought pre-shredded beef but I do prefer the delicious taste of homemade beef made in the slow cooker. Additionally, using ready-made enchilada sauce or a few key store-bought ingredients can streamline the process further.

How to make the enchiladas

Here are the general steps for making easy beef enchiladas:

1. Prepare the Filling:  Since the slow cooker takes a few hours, I recommend making the shredded beef in advance, even the night before. Or you can se pre-cooked, shredded beef.
2. Assemble the Enchiladas: Fill the tortillas with the beef and any other desired ingredients, such as cheese or sautéed vegetables.
3. Roll and Place in a Baking Dish: Roll up the filled tortillas and place them seam-side down in a baking dish.
4. Top with Sauce and Cheese: Pour store-bought enchilada sauce over the rolled tortillas, and sprinkle cheese on top.
5. Bake: Bake in the oven until the cheese is melted and bubbly, and the enchiladas are heated through.
6. Serve: Garnish with fresh cilantro, chopped green onions, sour cream, or any other desired toppings before serving.

By following a simple recipe and taking advantage of store-bought shortcuts, you can easily whip up a delicious batch of beef enchiladas for a satisfying dinner option without spending hours in the kitchen.

Can I substitute the queso fresco for other types of cheese?

Yes! You can easily swap it for Monterey Jack shredded cheese.  You can also use a Mexican cheese blend.

Should I use red or green enchilada sauce?

The type of enchilada sauce comes down to personal taste. For this recipe, I used red, but my mom prefers green enchilada sauce.

Which type of tortillas should I use?

Personally I prefer corn tortillas, which also tend to be gluten-free. However, use your favorite type of tortilla. Just make sure they are taco sized.

Shredded Beef Enchiladas

Prep: 8 hours (for the slow cooker)

Yield: 6 to 8 servings

Ingredients

For the shredded beef:

• 1 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 fresh garlic, minced
• 4 tablespoons red wine vinegar

For the enchiladas:

• 1 (10 ounce) can red enchilada sauce
• 10 corn or flour tortillas, warmed
• 1 (8 ounce) package queso fresco or queso Cotija, crumbled
• Sour cream, for serving
• Freshly chopped cilantro or green onions, for garnish

Instructions

1. Generously coat the beef roast on all sides with the seasonings. Place the beef roast into the slow cooker.
2. Top the beef roast with the peppers, onion, and minced garlic. Pour the red wine vinegar over the top. 
3. Cover the slow cooker and cook on low for 6 to 8 hours or until the roast is fork tender.
4. When the roast is tender, use two forks to pull beef apart. Toss together with the peppers and onions. Drain the excess juices.
5. Preheat the oven to 350 degrees F or 176 C. Prepare a 9×13 inch casserole dish with nonstick cooking spray.
6. Pour enough enchilada sauce into the casserole dish to lightly coat the bottom.
7. Place about ¼ cup of the shredded beef into each tortilla and add a sprinkle of cheese. Roll up and place in the casserole dish seam side down. 
8. When all of the tortillas are rolled with the beef filling inside, pour the remaining enchilada sauce over the top.
9. 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.
10. Serve garnished with additional cheese, sour cream, and cilantro or green onions, if desired. You may also top with green chilies.

If you have any leftover enchiladas, refrigerate in an airtight container for up to 2 days. Reheat in the oven, covering with aluminum foil.

What can I serve with beef enchiladas?

There are so many side dishes that go well with this recipe. Here are a few suggestions:

• Mexican or Spanish rice
• Mexican street corn
• Black beans
• Refried beans

At Mexican restaurants you will usually see this dish served with refried beans and Mexican rice.

How do you make homemade enchilada sauce?

To save time, I usually use enchilada sauce I buy at the grocery store, but you can make your own sauce, too. Here’s an easy recipe to try:

Easy Homemade Red Enchilada Sauce

Ingredients:

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 3 tablespoons chili powder (adjust to your spice preference)
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 2 cups chicken or vegetable broth
• 1 can (8 ounces) tomato sauce
• 1 teaspoon granulated sugar (optional, to balance the acidity)
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, heat the vegetable oil over medium heat.
2. Add the flour to the oil and whisk together to form a roux. Continue whisking for about 1 minute to cook out the raw taste of the flour.
3. Stir in the chili powder, ground cumin, garlic powder, onion powder, and dried oregano. Cook the spices with the roux for about 30 seconds to a minute until fragrant.
4. Gradually pour in the chicken or vegetable broth while whisking constantly to avoid lumps.
5. Add the tomato sauce to the mixture and continue whisking until well combined.
6. Bring the sauce to a simmer, then reduce the heat to low and let it gently simmer for about 10-15 minutes, stirring occasionally. The sauce will thicken slightly as it cooks.
7. Taste the sauce and season with salt and pepper to your liking. If the sauce tastes too tangy, you can add a teaspoon of granulated sugar to balance the acidity.
8. Remove the sauce from the heat and let it cool slightly before using it in your enchilada recipe.

Now you have a delicious and easy homemade red enchilada sauce ready to elevate your beef enchiladas. 

More delicious dinner recipes

• The Best Sheet Pan Fajitas
• Easy baked cream cheese chicken taquitos
• The Best Chicken Fajita Kebabs Recipe
• The Best Creamy Chicken Enchiladas Recipe

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