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Easy Beef Enchiladas

  • Yield: 10 1x
  • Category: Main Course
  • Cuisine: Mexican




  • 2 cups leftover pot roast, shredded
  • 4 cups grated cheese {I used cheddar & mozzarella because that’s what I had on hand but Colby or Monterey Jack both work great too!
  • 68 flour tortillas
  • 2 {14 oz} cans red enchilada sauce



  1. Combine shredded beef, 3 cups cheese and 1 can of enchilada sauce in a large bowl.
  2. Pour half the remaining can of enchilada sauce on the bottom of a 9×13 pan and spread evenly.
  3. Microwave the tortillas for a few seconds to make them easier to work with, then fill the tortillas with beef mixture {we like them thick, so I over stuff!}…
  4. Roll them up {I like to tuck the ends in too, unlike a traditional enchilada}, and place seam down in pan. Repeat until you are out of tortillas or beef mixture.
  5. Pour remaining sauce over enchiladas and sprinkle with remaining 1 cup cheese.

To Cook

  1. Cover with foil and bake at 350 degrees for 20 minutes or until cooked through. Remove foil and bake for additional 5 minutes.

To Freeze

  1. Cover with foil and place pan on a cookie sheet so it freezes flat. When ready to use cook from frozen for 40-45 minutes at 350 degrees. Remove foil and bake for additional 5 minutes.