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.
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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
Equipment
- 9x13 inch casserole dish
- can opener
Instructions
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 or leftover eye round roast recipe.
- 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.
Variations
Want to change up this recipe?
- 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.
Serve homemade guacamole and pico de gallo on the side.
I love any comments or questions, please feel free to leave them below.
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Thank you for your continued support. I am forever grateful.
Eileen xo
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.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Leftover Shredded Beef Enchilada Recipe
Equipment
Ingredients
Instructions
- 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 of the 1 (19) ounce can, red enchilada sauce to lightly cover the bottom of the casserole dish/.
- In each of the 10 to 12 corn tortillas, place 2 Tablespoons of the 4 cups leftover shredded beef. Roll the tortillas and place them with the sealed side down in the casserole dish. Continue until all enchiladas are rolled.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Top the sauce with 1 cup 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.
- Serve with optional garnishes; chopped fresh cilantro, sour cream, guacamole, and Pico De Gallo.
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