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Shredded Beef Enchiladas

Have you ever wondered what to do with leftover pot roast? These Shredded Beef Enchiladas make a perfect round two meal using leftover roast. Topped with a homemade enchilada sauce and stuffed with a flavorful combo of beef, onion and peppers it’s held together with plenty of cheese, of course.  It’s one of my favorite makeovers for leftovers and the family loves it, too.

Shredded Beef Enchiladas

Shredded Beef Enchiladas

I love saving money and getting creative with leftovers. One of my favorite things to do is to turn roast into these shredded beef enchiladas. It gives me two very different tasting dishes, and my family gets to enjoy the flavors they love. In fact, at times, I’ll freeze my leftover pot roast, labeled for shredded beef tacos or enchiladas, and defrost it on a day I have little time to cook. It’s a time saver and it’s economical, and I love that it keeps my family happy and my budget on track.
Step-by-step preparation images and ingredients for beef enchiladas

How to Make the BEST Shredded Beef Enchiladas Recipe

  • Ingredients you’ll need to make homemade Shredded Beef Enchiladas: White flour or yellow corn tortillas, shredded cooked pot roast, Rotel tomatoes, poblano pepper, onion, garlic, taco seasoning, ground chipotle pepper, taco sauce, shredded colby jack cheese and cilantro.
  • To make the Enchilada sauce: Tomato sauce, onion, olive oil, taco seasoning, ground chipotle pepper and cumin.
  • Kitchen tools you’ll need: Medium bowl, medium saucepan, measuring cups and spoons, sharp knife and chopping board, cheese grater, 13 x 9 inch dish and large spoon.
  • You could use ground chicken, pork or turkey in this recipe in the same amount.
  • For added kick, substitute pepper jack cheese for colby jack cheese. You could also use monterey jack or cheddar cheese.
  • You can use mild, medium or hot taco sauce.
  • The enchilada sauce can be made up to 2 days in advance and stored chilled until assembling the enchiladas.
  • Top these enchiladas with pico de gallo, sour cream,salsa verde, shredded lettuce, guacamole or any of your favorite fixings.
  • Store baked Shredded Beef Enchiladas chilled in the refrigerator for up to 3 days. Reheat in an 350°F oven with foil on top just until heated through. You can als reheat in single servings in the microwave.
  • You can also enjoy Breakfast Enchiladas or Enchilada Dip or Cheesy Enchilada Crockpot Meatballs from Tornadough Ali for your next game day eats.



Shredded Beef Enchiladas on a plate

Flour or Corn Tortillas for Enchiladas

Classic enchiladas are typically made with corn tortillas. While I dearly love them, this recipe was made using what I have on hand most often and that’s flour tortillas. Flour tortillas are typically turned into burritos but, I firmly believe you can use what you have on hand and adapt the ingredients into a dish you enjoy. If you prefer to use corn tortillas, go for it! You’ll be able to yield eight servings as they are a bit smaller than a flour tortilla. Regardless, you can’t go wrong.

Shredded Beef Enchiladas

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Shredded Beef Enchiladas

Prep Time20 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Mexican Inspired
Keyword: shredded-beef-enchiladas
Servings: 6 flour or 8 corn Enchiladas
Calories: 543kcal
Author: Melissa Sperka


  • Enchilada sauce:
  • 1/4 cup onion finely diced
  • olive oil
  • 1 15 oz can tomato sauce
  • 3 tsp prepared taco seasoning
  • 1/2 tsp cumin
  • 1/4 tsp ground chipotle pepper
  • Enchiladas:
  • 1 small onion diced
  • 1 medium poblano pepper diced
  • olive oil
  • 4 cloves garlic minced
  • 1 10 oz can diced tomatoes & green chilies i.e. Rotel Chili Fixin's
  • 2 Tbsp prepared taco seasoning [more or less to your taste]
  • 1/4 tsp ground chipotle pepper
  • 1/8 tsp cinnamon
  • 3 cups cooked chuck roast shredded
  • 1/2 cup taco sauce
  • 6 8 inch flour tortillas OR 8 [6] inch corn tortillas
  • 2 cups shredded Colby-Jack cheddar cheese divided
  • 3 Tbsp chopped fresh cilantro
  • fresh pico de gallo


  • To make the enchilada sauce In a small saucepan, cook 1/4 cup of chopped onion in a small amount of olive oil until translucent.
  • Add 1 can of tomato sauce and all of the seasonings. Stir well and season with salt to your taste.
  • Lower the heat and simmer for 8-10 minutes then remove from the heat to cool slightly.
  • To make the filling for the enchiladas: Preheat the oven to 375°F and spray a 13 x 9 inch dish with cooking spray.
  • In a stove top pot over medium high heat, saute the chopped onion and poblano pepper in a couple of drizzles of olive oil. Season with salt and black pepper to taste. Cook until the veggies turn translucent and are beginning to brown.
  • Add the minced garlic and 1 can of Rotel Chili Fixin's. Cook for 5 minutes, on medium low heat. Add the taco seasoning, ground chipotle pepper and cinnamon.
  • Taste and adjust to your taste. Continue to simmer for around 5 minutes.
  • Add 1/2 cup of taco sauce and the shredded beef. Simmer the beef on low heat for 8-10 minutes to allow it to warm and soak in all of the flavors from the spices and tomato sauce. Remove from the heat.
  • Divide the shredded beef equally between tortillas. Spoon down the middle of the tortilla. Sprinkle 1/2 of the shredded cheese over the beef..
  • Roll the tortillas and place seam side down side by side, in the baking dish.
  • Pour the homemade enchilada sauce on top from end to end. Sprinkle the remaining 1 cup of shredded Colby-Jack cheese over the top and place into the oven.
  • Bake for 25 minutes until the cheese is golden and the enchiladas are bubbly around the edge. Allow to rest for 5 minutes before serving.
  • Garnish with fresh cilantro or pico de gallo. Yield: 6 flour or 8 corn shredded beef enchiladas


Rotel Chili Fixin's are already seasoned. If you're unable to find that variety, adjust the taco seasoning to your taste.


Serving: 1serving | Calories: 543kcal | Carbohydrates: 32g | Protein: 37g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 864mg | Potassium: 663mg | Fiber: 3g | Sugar: 5g | Vitamin A: 704IU | Vitamin C: 20mg | Calcium: 362mg | Iron: 5mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Made this tonight! We cannot buy pablano peppers here this time of year so I had to by canned c hipotle. It was soooo hot! Very good but next time I will cut back the heat and maybe I can find the right pepper. My husband loved it too!

  2. Hi Heidi, I used leftover pot roast for the meat portion. I usually slow cook it with veggies. I have a couple of recipes here on my website, look under beef or slow cooker in the recipe index and you can find them.

  3. I love corn tortillas and you’re right this dish can go either way based on preference. Thanks for sharing your tip with others about how to soften corn tortillas. ☺

  4. Everything sounds about right with the way the sauce
    Is made but growing up with a hispanic background we always used corn tortillas instead the way to softed them up and easy to roll is to put about 10 tl 12 in a plastic bag and in the microwave about 1 min 30 sec never tried them myself with flour tortillas i might just do that next time thanks for the idea

  5. This looks so good. 🙂 And I love that theres no real “processed” foods – it looks like it’s pretty much from scratch and those are the best recipes. Thank you. 🙂

  6. YUMMY!!! Roy loves enchiladas. I haven’t made them in a while. Thanks for posting. I’m gonna make your recipe this weekend. sw♥

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