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
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. You can also enjoy Breakfast Enchiladas or Enchilada Dip or Cheesy Enchilada Crockpot Meatballs from Tornadough Ali for your next game day eats.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Shredded Beef Enchiladas
Ingredients
- Enchilada sauce:
- ¼ cup onion finely diced
- olive oil
- 1 15 oz can tomato sauce
- 3 teaspoon prepared taco seasoning
- ½ teaspoon cumin
- ¼ teaspoon 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 tablespoon prepared taco seasoning [more or less to your taste]
- ¼ teaspoon ground chipotle pepper
- ⅛ teaspoon cinnamon
- 3 cups cooked chuck roast shredded
- ½ cup taco sauce
- 6 8 inch flour tortillas OR 8 [6] inch corn tortillas
- 2 cups shredded Colby-Jack cheddar cheese divided
- 3 tablespoon chopped fresh cilantro
- fresh pico de gallo
Instructions
- To make the enchilada sauce In a small saucepan, cook ¼ 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 ½ 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 ½ 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
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
>
Anonymous
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!
Melissa
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.
Anonymous
How did you make the. Meat? Heidi
Melissa
Spice is like salt, completely subjective. Perhaps it would suit your family if you left out the chipotle pepper and use a mild salsa next time.
travlnbard
Wow these were delicious but HOT. Beware I like hot things so it was great for me but my wimpy family complained and used a lot of sour cream.
Melissa
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. ☺
Anonymous
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
Melissa
Thank you! I hope you enjoy these, we love them. ~ Melissa
Anonymous
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. 🙂
Ann from Sumptuous Spoonfuls
I love that you make your own enchilada sauce! Your enchiladas look so yummy ... I'm tempted to cook up a beef pot roast just so I can make enchiladas 🙂
Melissa
C'mon over Didi ♥ Melissa
Didi Dalaba
Yum, yum, yum!!!! I want reach in with my fork!!!
Melissa
Ann, thank you so very much and for visiting! Love your blog and page, it's great to connect ☺
Melissa
Hi Robynne!!! Thank you and welcome! I'm thrilled to meet you, and I'm looking forward to getting to know you! Blessings!
Robynne
These look amazing! I can't wait to try them. Thanks for the great recipe. Love your blog, Melissa 🙂
sherri
I will post a pic...♥ya
Melissa
Aww, what a compliment from you, Sherri!! I hope you guys enjoy! Post a pic!! xoxo
sherri
YUMMY!!! Roy loves enchiladas. I haven't made them in a while. Thanks for posting. I'm gonna make your recipe this weekend. sw♥