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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

  • 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


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.

Keywords: Beef enchiladas