Our family has some favorite go-to dinners that are always on our menu rotation. These authentic Mexican shredded beef enchiladas are a family favorite! It’s made casserole style and the key is braising the beef and hand-shredding before rolling into the enchiladas. It’s a great recipe that you’ll keep coming back to make.

Enchiladas that you love in the restaurant can easily be made at home with a little bit of practice. Rolling enchiladas isn’t difficult and after doing a few, you really understand the technique. These beef enchiladas start with a slow roasted rump (chuck) roast in the oven.

The beef comes out so tender that it’s easy to shred with two forks. Next, the shredded beef is combined with enchilada sauce and cheese before rolled into a tortilla. Of course, more cheese is sprinkled on top before being baked in the oven.

It’s a delicious Mexican family dinner recipe that can’t be beat. My kids love this recipe and it’s truly restaurant quality – saving our family of five some serious money! Top the enchiladas with your favorite toppings – sour cream, olives, shredded lettuce – and make the recipe your own.

Looking for even more great family dinner recipes? Check out some of my favorite casserole-style meals that our family enjoys every time:

• Doritos Taco Pie
• Sour Cream Chicken Enchiladas
• Original Forgotten Chicken

How To Make Authentic Shredded Beef Enchiladas

This recipe uses a 9×13-inch baking dish. The enchiladas are rolled and placed into the baking dish. I love to use one with a matching cover, so I can store the enchiladas in the original baking dish. Other than that, you’ll need a dutch oven to cook the beef and a mixing bowl. Those are the primary kitchen tools for this recipe.

What To Serve With Shredded Beef Enchiladas

I like to keep it simple. This recipe does take a bit of time, since you’re braising the meat. So I keep our sides simple. Here are some great ideas for side items:

• Homemade Guacamole
• Warm Refried Beans
• Mexican-Style Rice
• Corn Cake Casserole

My kids love to eat the enchiladas, which is something that I never expected. You can control how spicy the enchiladas are by the sauce you pick to use. That’s one of the shortcuts to this recipe – just use a classic canned enchilada sauce. 

For garnish, a side of sour cream or guacamole and some cilantro or black olives make a great garnish to the casserole. It serves a big crowd, so invite your friends and family or be prepared for leftovers.

How To Store Leftover Beef Enchiladas

I store the enchiladas directly in the casserole dish that I baked them in. Keep the leftover enchiladas in the refrigerator. For best freshness, enjoy the enchiladas within 5-6 days of cooking. To reheat the enchiladas, you can heat individual portions in the microwave (on high) for 2-3 minutes. If you need to add more shredded cheese to the top, feel free.

Can You Freeze Shredded Beef Enchiladas?

Yes! This is one of my favorite meals to freeze. Sometimes I double the recipe (usually when I can find a discount on the meat) and make a second batch to freeze. I made this recipe every time I was pregnant, in preparation for the baby’s arrival.

Freeze a casserole tray and gift it to a neighbor in need or save it for a time when you know you’ll be busy. I love having dinners I can pull from the freezer!

Just let it thaw in the refrigerator overnight and heat in a low oven (300 degrees) until the center is warmed. Add the garnish on top.

Recipe Substitutions

If you want to use green enchilada sauce, that’s an easy substitute. If you aren’t thrilled about the time it takes to make your own homemade shredded beef, I suggest looking for pre-packaged solutions. Many gourmet grocery stores sell Mexican-style beef that’s shredded. Use that to stuff the enchiladas instead of making your own.

What You Need From The Grocery Store:

• 3lb Beef Chuck (Rump Roast)
• Salt
• All-Purpose Flour
• Olive Oil
• Red 28oz Enchilada Sauce
• Shredded Mexican Cheese
• Corn Tortillas
• Garnish: Sour Cream, Black Olives, Shredded Lettuce or Guacamole

How To Make Authentic Mexican Beef Enchiladas

Preheat the oven to 350º. Season your 3lb beef chuck with salt on all sides and then dredge in flour.

In a dutch oven, brown slowly on all sides over a few tablespoons of olive oil. Transfer to the oven and cook for 3 1/2 hours or until meat almost falls apart.

Transfer to a large bowl. Use two forks to shred the meat. Discard any fatty pieces. Add 1 1/2 cups enchilada sauce and 2 cups of cheese.

Spread half cup of meat mixture onto the corn tortilla. Fold the tortillas into the center and place in a 13×9 casserole dish.

If the corn tortillas are breaking, you can double them. Don’t worry if they do slightly break – the  cheese will cover it. Pour remaining enchilada sauce on top.

Sprinkle with remaining cheese. Don’t be shy if you want to add extra as well. 

Bake for 30 minutes and serve warm. Cover enchiladas with plastic wrap and store in the refrigerator. Top with more sliced olives and cilantro, if you desire. To easily re-heat, just nuke in the microwave for a minute.