Shredded Beef Enchiladas

Shredded Beef Enchiladas

Christy Campbell 0

"This is a great (time-consuming, but worth it) recipe. I keep losing it so I thought I'd post it on the web. Enjoy."

Ingredients 2 h 15 m {{adjustedServings}} servings 577 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 38 g
  • 58%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 667 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
  2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
  3. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
  4. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
  5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 340

  1. 440 Ratings


Very good recipe! Even my children liked it! I made the beef in my crockpot and let it go all day. I used torn flour tortillas insteed if the corn tortillas and layered them in a 13x9 inch pan with 1/2 the sour cream mixture, 1/2 the beef, another layer of torn tortillas, and then repeated all layers. Topped off the last layer of tortillas with 2 Cups of cheese. The casserole approach saved time, and it was easier to dish up smaller portions for the kids.


I can't count the number of times I've made just the shredded beef portion (Step 1) of this recipe -- it's wonderfully tasty! I add the onions and green peppers to the meat while it is simmering, together with an 8-ounce can of La Costena home style Mexican hot sauce for extra zest. I always double the quantities for the sauce, too, because the tortillas soak up so much - and the flavor is so great, it's good to have extra. Try keeping some extra shredded beef in the sauce in the freezer for last-minute dinners. What a time-saver!


I'm going to give this a 5 star - even though I changed things a bit. I did slow cook the roast but added a can of Rotel tomatoes w/lime & cilantro. I did sear the roast first (rubbed with some chili powder.) I also added a tblsp of Mole paste and a couple of canned smoked chipotle chilies to the stock in a crock pot. Once the meat was oh so tender (about 4 hours in crock pot on low) I let it cool, shredded and then chopped coursely. I didn't bother w/separate grn chili/sour crm/cheese sauce. Instead, I put the cooked beef in a pot, added the grn chilies along with some of the cooking juice. When I was ready to assemble, I mixed sour cream with pre- shredded mexican cheese and 1/4 C chopped cilantro; to a stiff consistancy. Assembled layers as written. I heated my corn tortillas on a griddle with a some cooking spray and covered with a lid to soften. I rolled them up one at a time and then spooned red Enchilada sauce on top and then a layer of shredded cheese. Sometimes I'll sprinkle on sliced blk olives too. Baked uncovered. I think I used to much E.sauce or they need to rest for about 15 minutes as the minute I tried to remove individual servings...eeeekkkk, they feel apart Was still very YUMMY! Even better re-heated next day. Fun recipe you can modify easily w/out screwing it up.