These Leftover Shredded Beef Enchiladas are a great way to use up any leftover roast beef or pot roast from the night before. All you need is 4 ingredients and you will have a delicious Mexican food dish at home that the whole family will love.
Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.
❤️ Why you'll love this recipe
- To enjoy these shredded beef enchiladas, you only need simple ingredients so you don't have to worry about spending a lot of money in the grocery store.
- The best part of this recipe is that it only requires a few minutes of prep time so you don't have to spend a lot of time in the kitchen.
- A great way to make your favorite meal from a Mexican restaurant at home.
- It's a great make-ahead dish when you need something that you can just pop right in the oven when you get home.
🧾 Ingredient List
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- leftover shredded roast beef, drained
- corn tortillas
- red enchilada sauce or homemade enchilada sauce
- shredded cheddar cheese
- nonstick cooking spray
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Preheat the oven to 350°F/177°C. Prepare a 9x13 casserole dish with nonstick cooking spray.
Step 2: In the bottom of the casserole dish, spread enough enchilada sauce to cover the bottom.
Step 3: In each tortilla, place about 2 tablespoons of leftover roast. Roll the tortillas and place with the seal side down in the prepared pan. Repeat until all tortillas are filled.
Step 4: Pour the remaining sauce over the rolled tortillas.
Step 5: Top with the cheese. Cover the casserole dish and cook for 30 to 45 minutes or until the cheese has melted and the casserole is warm.
Step 6: Serve warm. Garnish with sour cream or fresh cilantro if desired.
👩🏻🍳Eileen's Tips for Success
- If you don't have leftover pot roast on hand to use for these delicious enchiladas you can make a batch of this Mexican shredded beef to use.
- I used a roast beef that I made in the slow cooker with bell peppers in it, but you can use your favorite pot roast recipe instead.
- Be careful to not add too much enchilada filling you want to use about two tablespoons worth of filling.
- Not a fan of spicy foods? Make sure that you use mild enchilada sauce for this recipe.
- Make sure that you place the enchiladas seam-side down so that they don't unroll while they are in the oven.
- My favorite garnishes for these shredded beef enchiladas are sour cream, sliced green onions, fresh cilantro, a squeeze of fresh lime juice, or your favorite toppings.
📋 Frequently Asked Questions
If your enchiladas are soggy that means that you may have used too much sauce.
Yes, you will need to cover these enchiladas when you put them in the oven. This will prevent them from drying out.
If you want to crisp them up try reheating them in a skillet over medium-high heat until crispy or pop them in the air fryer for a couple of minutes.
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- If you prefer pork enchiladas instead of beef, you can use this Slow Cooker Pork Carnitas meat instead.
- Not a fan of red sauce? you can switch it out for salsa verde, green enchilada sauce, or even a cream sauce with green chilies instead.
- Swap out the cheddar cheese for your favorite shredded cheese, pepper jack cheese, or Monterey jack cheese.
- Want to add some more flavor to your enchiladas? You can add in black beans, refried beans, red onions, bell peppers, or jalapeños for some added spice.
- My family loves using corn tortillas enchiladas however you can use different types of tortillas, like flour tortillas or low-carb tortillas for homemade enchiladas.
❄️ Make ahead, storage, and freezer tips
Storage - Store the enchiladas in an airtight container and store them in the refrigerator for up to 3 days.
Make ahead - You can assemble the enchiladas and cover them with plastic wrap or aluminum foil. Refrigerate for up to 24 hours before baking.
Freezer meal - Assemble as directed, wrap tightly with aluminum foil, then place into a freezer bag or airtight container. Freeze for up to 3 months.
Reheating - To reheat, place the enchiladas in an oven-safe dish and bake at 350°F for about 20 - 30 minutes or until heated through.
🥣 Serving Suggestions
We love to serve these leftover pot roast enchiladas with a side of rice. And, this Instant Pot Rice recipe is my go-to recipe. However, you could also use a packet of Mexican Rice or Cilantro Lime recipe if you want.
This Mexican Bean Salad is one of my favorite side dishes to serve with the enchiladas. Even the picky eaters in your family will love this delicious recipe.
If you are looking for a delicious beef recipe to use for these shredded beef enchiladas give this Slow Cooker Beef and Peppers recipe a try! You won't regret it.
🍽 Similar recipes
Next time try our Ground Beef Enchilada Casserole is another delicious Mexican casserole.
Chicken Enchilada Sliders are perfect for dinner or snacking.
For a soup filled with delicious Mexican flavors, try our Slow Cooker Chicken Enchilada Soup.
This Instant Pot Taco Spaghetti is the ultimate Mexican comfort food. It comes together quickly, and the kids will love it!
Are you looking for another kid-friendly meal to make for your family? This Frito Pie is so easy to make and it's a real crowd-pleaser.
These Grilled Mexican Pork Chops are perfect for a weeknight dinner. They are full of flavor, and they come together quickly!
Sheet Pan Chicken Fajitas are one of my favorite recipes to use chicken breast. It's healthy, fresh, and simple to make.
Start the day with our Breakfast Enchiladas which are a great make ahead breakfast casserole.
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If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Leftover Shredded Beef Enchilada Recipe
- 4 cups leftover shredded beef Note 1
- 10 to 12 corn tortillas
- 1 (19) ounce can, red enchilada sauce or homemade enchilada sauce
- 1 cup cheddar cheese shredded
- nonstick cooking spray
- Preheat the oven to 350°F/177°C. Prepare a 9x13 casserole dish with nonstick cooking spray.
- In the bottom of the casserole dish, spread enough enchilada sauce to lightly cover the bottom.
- In each tortilla, place about 2 Tablespoons of shredded beef. Roll the tortillas and place with the seal side down in the casserole dish. Continue until all of the enchiladas are rolled.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Top the sauce with the shredded cheddar cheese. Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 to 45 minutes or until the cheese has melted and the casserole is hot and bubbly.