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Combine corn tortillashomemade enchilada sauce, and slow-cooker shredded beef for the best enchiladas and an absolutely delicious Mexican meal! A great enchilada with a wonderful homemade twist that makes this recipe yours. Give this Shredded Beef Enchiladas with Homemade Enchilada Sauce a try today.

A fork with a single bite of shredded beef enchilada with the whole serving plate behind it.
Homemade Enchilada sauce is great on these shredded beef enchiladas.

🌯 What makes this recipe special?

Mexican food is so reachable and has such great flavors. Why make things out of a box, though, when you can easily make homemade ingredients that blow average stuff out of the water? That is what whe have with this delicious homemade enchilada sauce.

This recipe is unique because of the simple and tasty enchilada sauce, but it doesn’t stop there. We use our own Slow Cooker Shredded beef in this recipe, which makes this recipe doubly special. Impress your family with all of these tasty and unique Mexican flavors.

Some other great recipes that you might also enjoy are our Honduran Enchiladas recipe, this Caldo de Queso soup, or how about a flavorful treat with this Mangonada frozen drink

🍅 Ingredients

It doesn’t take much to make these enchiladas.

Ingredients for Beef Enchiladas with Homemade Enchilada Sauce.
Corn Tortillas, Shredded Beef, Onion, Garlic, Olive Oil, Flour, Tomatoes, Beef Broth, Salt, Pepper, Cumin, Red Pepper Flakes, and Cayenne pepper.
  • Corn Tortillas
  • Shredded Beef
  • Mexican cheese blend
  • Diced tomatoes
  • Beef stock
  • Onion
  • Garlic
  • Olive oil
  • All-purpose flour
  • Cumin
  • Red pepper flakes
  • Salt & Pepper
  • Cayenne pepper

See the recipe card for quantities.

Shredded Mexican Beef

We made a crockpot shredded mexican beef as our filling and the recipe is here. There are several different fillings that you can use, but shredded beef is a solid choice. With this recipe, you can start it in the morning before you go to work and come home to a great smelling house. Then, you can cook the other elements in a reasonable amount of time and enjoy some fantastic shredded beef enchiladas.

Corn Tortillas

Any quality corn tortillas will do, but make sure to soften them. I do this by heating up a cast iron on low and then cooking the shells on them for just a minute on each side. I dab my fingers in a bowl of water and just flick a few drops on the shells. 

Once soft and pliable, I store them on a plate with some tinfoil on top until I am ready to use. If I don’t do this, the corn shells are likely to break when you wrap your enchiladas. 

Of course, you could make your own homemade corn tortillas, too. 

Mexican Blend Cheese

You can purchase any Mexican blend, but you can easily make your own. Grate together some cheddar cheese and Monterrey Jack cheese together in equal amounts.

You could also add Colby cheese or Pepper Jack to the mix. Add every cheese in equal parts. 

🍲 Instructions

This is as simple as wrapping your filling in a corn tortilla and laying in a baking dish. Covering up all of them with enchilada sauce, cheese and baking. 

Enchilada Sauce

For the enchilada sauce, heat a pan and cook onions and garlic. Once softened, add seasonings and all-purpose flour. This makes a roux.

Slowly add beef broth to the roux and stir. This will result in a nice beef gravy with a lot of seasoning in it. Once all the beef broth is incorporated and thickened, add the tomatoes.

From here, it is a matter of simmering for about 30 minutes. During this time, you can wrap the enchiladas and place in the baking pan.

Optionally, use a hand mixer to make the sauce smooth. I have tried this both ways and think they are both good.

🤷 Substitutions and variations

There are a few ways that this can be changed up.

  • Tomatoes – I call for one can of petite diced tomatoes. This could be substituted for about 5 medium-sized tomatoes blanched and diced. 
  • Shredded Beef – So, this is a beef enchilada recipe. Still, you could really use any meat filling and broth for the enchilada sauce.
  • Spices – If you don’t like a specific spice, omit it. If you want other seasons added? Add them. 
  • Fresh Peppers – I use ground cayenne pepper and red pepper flakes in this recipe, but you could use a fresh pepper or two in this instead. If you do that, add the peppers at the same time that you do the onions and garlic.

📦 Storage

To store enchiladas, first let them cool completely, then wrap them tightly in aluminum foil or plastic wrap. They can be stored in the refrigerator for up to 4 days.

To reheat, remove the foil or plastic wrap and place the enchiladas in a 350°F oven for 15-20 minutes or until heated through. You can also reheat individual enchiladas in the microwave for 30-60 seconds. Just be careful not to overcook them, as this can cause the tortillas to become tough and dry.

To freeze enchiladas, first let them cool completely, then wrap them tightly in aluminum foil or freezer-safe plastic wrap. Label the enchiladas with the date so you can keep track of how long they have been in the freezer. Enchiladas can be frozen for up to 2-3 months.

To reheat frozen enchiladas, remove the foil or plastic wrap and place them in a 350°F oven for 30-40 minutes or until heated through. You can also thaw the enchiladas overnight in the refrigerator and then reheat them in the oven or microwave.

Just be aware that the texture of the tortillas and the sauce can change after being frozen and reheated, so the enchiladas may not be as crispy or flavorful as when they were first made.

🎓 History Tidbit

We have a whole article dedicated to the History of Enchiladas. Give it a look!


What are enchiladas made of?

Enchiladas typically consist of corn tortillas filled with various ingredients such as meat, cheese, beans, or vegetables. The filled tortillas are then rolled up and covered in a chili sauce, which can range from mild to spicy. They are often topped with cheese and additional toppings such as sour cream, avocado, or cilantro.

What is the difference between enchiladas and tacos?

Tacos are made with a smaller corn tortilla that is folded or rolled around a filling, while enchiladas are made with a larger corn tortilla that is filled and rolled, then covered in a sauce. Tacos are often served with a variety of toppings, while enchiladas usually have a more limited selection of toppings.

Can enchiladas be vegetarian?

Yes, enchiladas can be made with a variety of vegetarian fillings, such as beans, cheese, vegetables, or tofu. The sauce can also be made without meat for a vegetarian option.

Are enchiladas spicy?

The level of spiciness can vary depending on the recipe and the ingredients used, but enchiladas can range from mild to very spicy. Some recipes use mild chili peppers, while others use hotter varieties. You can adjust the level of spiciness to suit your taste.

📝 Tips and tricks

  • I used a shallow CorningWare 1 ½ quart baking dish, but a 9″x12″ baking dish would work well for this, as well. 
  • Consider making your own tortillas
  • Use this Slow Cooker Beef recipe for a great filling.
Shredded Beef Enchilada with sour cream on top and Spanish rice to the side.
Give these Beef Enchiladas with Homemade Enchilada Sauce a try today.

🛠 Products used in this recipe

😋 Did you make this recipe?

That is awesome, and thank you so much for giving this Shredded Beef Enchiladas with Homemade Enchilada Sauce recipe a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I am doing and also helps others decide if they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry.

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A fork with a single bite of shredded beef enchilada with the whole serving plate behind it.

Melt in your mouth shredded beef enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Ben
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican
Save Recipe


We have covered each of the individual elements of a great enchilada dish in previous posts. Today we will be referring to those individual posts and putting them together for some melt in your mouth shredded beef enchiladas.


Units Scale
  • Eight corn tortillas, warmed and softened
  • 1 to 1 1/2 cups shredded Mexican cheese blend
  • 1 1/2 to 2 pounds chuck roast, cooked and shredded (or other meat).

Homemade Enchilada Sauce:

  • 14 1/2 ounce petite diced tomatoes (1 can)
  • 1 cup beef stock
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 2 Tablespoon olive oil
  • 2 Tablespoon all-purpose flour
  • 1/2 teaspoon cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon pepper


  1. Add olive oil to a large sauce pan and heat to low
  2. Add ½ cup onion and garlic and cook until translucent
  3. Add all spices
  4. Add flour to saucepan and mix
  5. Slowly add 1 cup beef broth while stirring
  6. Let simmer until broth is gravy-like
  7. Add a can of tomatoes
  8. Optionally, use hand blender to blend if you prefer smooth sauce
  9. Simmer covered on medium-low for 30 minutes
  10. Preheat oven to 350° Fahrenheight
  11. Wrap meat with corn tortillas
  12. Place into 9 x 12 cooking dish or other appropriate baking container
  13. Spread enchilada sauce over top of wrapped tortillas
  14. Cover with cheese
  15. Bake uncovered for 25 minutes
  16. Remove and serve


  • I used a shallow CorningWare 1 ½ quart baking dish, but a 9″x12″ baking dish would work well for this, as well. 
  • Consider making your own tortillas
  • Use this Slow Cooker Beef recipe for a great filling.

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