Shredded Beef Enchilada Recipe

January 6, 2016

Stock image of traditional mexican red enchilada dinner

When I lived in Salt Lake City, Utah, my dear friend Kerri introduced me to her version of Shredded Beef Enchiladas.  I have been making them ever since.

This recipe is especially good for groups, parties, teams, or hungry boys.  You can make a ton and freeze them.  I always have a pan of these waiting in the freezer.

Add spanish rice, guacamole, beans, and chips and salsa to the meal, and you have yourself the best Mexican food on the block!

 

  • 1 Round Roast
  • 1 lb. cheddar or pepper jack cheese
  • 2 large cans green chilies, chopped
  • 2 large cans sliced olives
  • 2 large cans green enchilada sauce (Las Palmas is a good one)
  • 2 large cans red enchilada sauce
  • Mozzarella for sprinkling over the top
  • Tortillas
  1. Sprinkle the roast with salt and pepper. Place the roast in a crock pot with about 1/2 cup water. Cook until the meat shreds easily with a fork.
  2. Place the shredded meat, the cheddar cheese, olives, and green chilies in a large bowl. Mix the enchilada sauces in a rectangular pan.
  3. Pour 1/2 cup enchilada sauce in the bottom of a 9×13.
  4. Dip the tortillas in the enchilada sauce that is in the rectangular pan, covering both sides. Place the meat filling in the middle and roll. Place in the 9×13. Repeat until the dish is full.
  5. Cover with foil and bake at 350 degrees for 30-40 min. Remove the foil and let the cheese melt on top.
  6. Serve with sour cream, cilantro, and avocados.

Note:  If freezing, be sure to cover with foil so it doesn’t burn and extend the cooking time.  Remove the foil five to ten minutes before serving.

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  1. Kayla says:

    Two questions, when cooking the roast do you do it on high or low and about how long? Also, if you previously froze this meal, do you need to thaw or just go straight to the oven for the same temp/time?

    • Krista says:

      Hi Kayla! Ok – so you can do high (4 hours) or low (6-8 hours) in the crock pot but I prefer low. I also have done this many times in the oven at a low roast (around 260-300 degrees). Both work well. After freezing the enchiladas, I take them straight from the freezer to the oven and cook for the time mentioned. I keep foil over them and then take it off at the end of cooking. Enjoy!

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