Best Shredded Beef Enchiladas Recipe
Cheesy enchiladas made with shredded beef, cheddar cheese, queso fresco and chopped cilantro! The most delicious, quick and easy dinner idea. Use all of your favorite toppings like sour cream, pico salsa and avocado slices.
Servings: 6 (2 enchiladas per person)
- 28 oz. can red enchilada sauce *hot or mild *see note below
- 12 corn tortillas *5-6 inches in diameter
- 2 cups shredded beef *see note below
- 1 & ½ cups sharp white cheddar cheese *yellow also works
- ¼ cup chopped cilantro
- ¼ cup queso fresco *crumbled
- Sour cream, baja sauce, chopped green onion, jalapeno slices, red onion, avocado slices, pico salsa
Enchilada sauce: you can certainly make your own enchilada sauce if you feel up to it! I typically use canned and prefer the Old El Paso brand in mild, but any will do. You can also use green enchilada sauce if preferred. Double check that the brand you purchase is gluten free, if necessary (some are not).
Shredded beef: visit this post to see detailed instructions for preparing a large batch of Mexican Shredded Beef. You can use it in all kinds of recipes, it's super versatile!
Preheat oven to 375°F.
Spread a thin layer of enchilada sauce in the bottom of a baking dish.
Wrap tortillas in a damp paper towel and microwave to soften.
Portion shredded beef into tortillas and sprinkle with a little bit of cheddar cheese and chopped cilantro (make sure to reserve some cheese to sprinkle on top before baking). Roll and line enchiladas in your baking dish.
Cover enchiladas with remaining sauce, reserve cheddar cheese and crumbled queso fresco.
Bake for 25-30 minutes, until bubbling around the edges.
Add desired toppings and enjoy!
Allow cooked enchiladas to cool completely and transfer them to an airtight food storage container. Refrigerate for 3-4 days. You can also place enchiladas in a freezer safe food storage container and keep them frozen for up to 3 months! I love making a double batch of these enchiladas as easy meal prep.
How to reheat:
To reheat refrigerated enchiladas, you can simply microwave them on high for 60-90 seconds or bake at 375°F for 15-20 minutes, until warmed through. You can also reheat from frozen by microwave or oven, it will just take a little longer for leftovers to heat completely.
To make enchiladas ahead of time, assemble them in a freezer safe baking dish. Use a disposable dish if you'd like to give enchiladas to family or friends, I like these lidded aluminum pans. Coat the bottom of your pan with non-stick cooking spray, rather than enchilada sauce to prevent tortillas from getting soggy. Tightly cover uncooked enchiladas with foil and freeze for up to 3 months (or refrigerate for 3-4 days, and of course, you don't need to use a freezer safe dish if you're planning to simply refrigerate)! Cook enchiladas from frozen or allow them to thaw in the refrigerator overnight before heating. Place in a 375°F oven for 25-30 minutes (from thawed). To reheat from frozen, leave enchiladas covered in foil and cook for 30 minutes, uncover and bake 5-10 minutes longer until the dish is completely heated throughout and bubbling.
Serving: 2 Enchiladas (all values are approximate). | Sugar: 3.3g | Fiber: 3g | Calories: 365kcal | Fat: 19.6g | Protein: 20.6g | Carbohydrates: 24.8g