This Creamy Shredded Beef Enchiladas recipe will satisfy your craving for a Mexican meal! Sour cream & cream of chicken soup is the quick creamy topping.
I am a huge roast beef fan. When the kids were younger, I’d never have leftover shredded beef after serving a roast. Now that I’m down to one child at home, I often have leftover beef. These Shredded Beef Enchiladas are one of my favorite recipes to make with leftover roast beef.
If you love Mexican food, you’ll love this creamy enchilada casserole.
Why you’ll love this recipe:
- An easily adaptable recipe. See variations below.
- Two ingredient easy creamy sauce.
- Great way to use leftover shredded beef.
- Freezer meal instructions included.
Do you use corn or flour tortillas for enchiladas?
Although corn tortillas are traditional for enchiladas, I prefer to use flour tortillas for this recipe. I think the flour tortillas pair better with the creamy white sauce. Use whichever you’d like.
How do you make shredded beef enchiladas?
When I want to serve this recipe, I cook a 3-4 pound roast beef the day before. Then I use that leftover beef to make this recipe the next day.
- Take about 5 cups of leftover shredded beef and mix in a small, drained can (about 4 oz) of green chiles. If your kids don’t like green chiles, leave them out. But they do add a great flavor.
- Spray a 9×13 pan cooking spray.
- Once you’ve prepared the pan, roll up a little over half a cup of meat in each flour tortilla and place in the pan, side by side.
- For the creamy topping, mix one cup of sour cream and one can of cream of chicken soup. Spread just a little bit of this on the bottom of a 9×13 baking pan. You’ll do this so the bottoms of the enchiladas stay soft.
- Spread the rest of the creamy topping over it and sprinkle some Mexican blend cheese over the top. I used about 2 cups, but use as much as you’d like. The cheesier, the better, is what I say.
- Bake this at 350º Fahrenheit for about 30 minutes or until warmed through and bubbly.
Can enchiladas be made a day ahead of time?
If you want to prep this dish in advance, I would prepare the roast beef and roll up the enchiladas, placing them in a baking dish. Cover with foil refrigerate. I recommend waiting until right before you bake it to cover with the sauce. That way the enchiladas will not get soggy.
Remove the baking dish from the refrigerator 30 minutes before baking so the dish can warm to room temperature. Spread the top with the cream mixture, sprinkle with cheese and bake.
You can also make this as a freezer meal. Put the casserole together completely, creamy mixture, cheese and all. Wrap the baking pan with plastic wrap, then wrap again in foil.
Freeze the casserole for up to 2 months. Thaw the casserole in the fridge the night before you want to bake it. Then remove it from the fridge 1 hour before baking. Bake as the recipe suggests.
- Instead of shredded beef, try shredded chicken or pork. Ground beef works great too. Each different meat will change the flavor slightly. Roast beef is definitely our favorite.
- Instead of chiles, add a can of drained Rotel tomatoes to the beef.
- Use low fat sour cream and cream of chicken soup for less calories.
- Instead of cream of chicken soup, try cheddar cheese soup or nacho cheese.
What goes well with enchiladas?
Here are some of our favorites:
Shredded Beef Enchiladas
- 8 flour tortillas
- 5 cups shredded roast beef
- 4 ounces green chiles drained
- 10.5 ounces cream of chicken soup
- 1 cup sour cream
- 2 cups Mexican blend shredded cheese
- In a small bowl, combine the cream of chicken soup and the sour cream. Spread 1/4 cup of this mixture in the bottom of a 9×13 pan. Set the remainder aside.
- Combine the shredded roast beef (or meat of your choice) with the green chiles. Place a little over 1/2 a cup of meat mixture down the center of a flour tortilla. Roll it up and place it seam down in the 9×13 pan. Repeat with the remaining 7 tortillas.
- Once all of the tortillas are rolled and placed in the pan, spread the remaining soup/sour cream mixture over top the tortillas. Sprinkle the shredded cheddar cheese over the top.
- Bake at 350 for 30 minutes or until heated through and bubbly.
- Serve with fresh Pico de Gallo or salsa and a side of guacamole.