Shredded Beef Enchiladas are warm, cheesy rolls filled with tender beef and topped with tasty sauce. They are packed with flavor and are a favorite for everyone!
Making these enchiladas feels like a fun party in the kitchen! I love to add extra cheese on top—who can resist that gooey goodness? 😋 They are perfect for family gatherings or cozy nights in!
Key Ingredients & Substitutions
Shredded Beef: You can use any cooked beef, like brisket or roast. If you need a lighter option, try shredded chicken or even pulled pork. For a vegetarian version, consider using beans or lentils.
Corn Tortillas: Standard corn tortillas work great, but if you can’t find them, flour tortillas are a good substitute—just note that they will give a different flavor and texture.
Red Enchilada Sauce: Homemade is always the best, but store-bought is convenient! You can add some chili powder or a bit of hot sauce for an extra kick. If you’re avoiding tomatoes, try a green sauce or mole instead.
Shredded Cheese: I like a mix of cheddar and a Mexican blend for its great melting quality. If you want to lighten it up, use reduced-fat cheese. For a non-dairy option, look for plant-based cheese.
Cilantro: This adds freshness, but if you’re not a fan, consider fresh parsley or omit it altogether. Don’t worry, the enchiladas will still taste amazing!
How Do I Fry the Tortillas Successfully?
Frying the tortillas is key to making them stretchy and less likely to tear when you roll them. Make sure you don’t fry them too long or they’ll get crispy. Here’s how to do it right:
- Heat about 1 tablespoon of vegetable oil in a skillet over medium heat.
- Carefully add a tortilla and fry for 10-15 seconds on one side.
- Flip the tortilla and fry for another 10-15 seconds. It should be pliable and warm, not crispy.
- Remove and place on a paper towel to drain any excess oil.
This technique can make a real difference in how easy it is to roll the enchiladas. Enjoy the process and have fun with it!
How to Make Shredded Beef Enchiladas
Ingredients You’ll Need:
For The Enchiladas:
- 2 cups shredded beef (cooked)
- 10-12 corn tortillas
- 2 cups red enchilada sauce (homemade or store-bought)
- 2 cups shredded cheese (cheddar or a Mexican blend)
For Flavoring:
- 1 cup diced onion
- 1 tablespoon vegetable oil (for frying tortillas)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
For Garnish:
- 1/4 cup fresh cilantro, chopped
- Sour cream (optional, for serving)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare, plus 20-25 minutes to bake. In total, you’ll be looking at around 35-40 minutes before you can dig into these tasty enchiladas!
Step-by-Step Instructions:
1. Prep the Oven:
Start by preheating your oven to 350°F (175°C) so it’s nice and hot when your enchiladas are ready to bake.
2. Season the Beef:
In a bowl, take the cooked shredded beef and add in the ground cumin, garlic powder, salt, and pepper. Mix it well and set it aside to allow the flavors to blend.
3. Fry the Tortillas:
In a skillet, heat the vegetable oil over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side. You want them soft and pliable, not crispy. Once done, transfer them to a plate lined with paper towels to soak up any extra oil.
4. Assemble the Enchiladas:
Spread a little bit of enchilada sauce on the bottom of a 9×13 inch baking dish to keep them from sticking. Take a tortilla, place a spoonful of the beef mixture in the center, roll it up tightly, and tuck it seam-side down into the baking dish. Repeat this process until all your tortillas are filled and in the dish.
5. Top It Off:
Pour the remaining enchilada sauce over the rolled enchiladas, making sure they’re well-covered. Then sprinkle the shredded cheese generously on top so it melts beautifully while baking.
6. Bake and Serve:
Pop the baking dish in your preheated oven and bake for 20-25 minutes, or until the cheese is all melted and bubbly. Once done, let the enchiladas cool for a few minutes before serving to avoid burning your mouth!
7. Garnish and Enjoy:
Before serving, sprinkle some diced onion and chopped cilantro over the top for some fresh flavor. If you like, add a dollop of sour cream on the side for an extra creamy touch. Enjoy your homemade shredded beef enchiladas!
Can I Use Store-Bought Shredded Beef?
Absolutely! If you’re short on time, feel free to use store-bought shredded beef. Just make sure it’s already cooked and seasoned to taste, as this will save you time in preparation. You may want to add a bit of extra seasoning like cumin or garlic powder to enhance the flavor.
What Can I Substitute for Corn Tortillas?
If corn tortillas aren’t available, you can use flour tortillas instead! They may alter the traditional flavor a bit, but they will still work well. To keep the tortillas from breaking, remember to warm them up in a skillet before filling.
How Do I Store Leftover Enchiladas?
Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake them for 15-20 minutes, or until heated through. You can also pop them in the microwave for a quick meal; just cover them to prevent drying out!
Can I Freeze Enchiladas for Later?
Yes, you can freeze enchiladas! Once assembled but before baking, wrap them tightly in plastic wrap and then aluminum foil. They can be stored in the freezer for up to 3 months. When you’re ready to eat, let them thaw in the refrigerator overnight, then bake as directed.
