Red Chile Shredded Beef Enchiladas

These red chile shredded beef enchiladas are a comforting, flavor-packed dish that combines tender beef, bold red chile sauce, and melty cheese, all wrapped in warm tortillas. It’s the kind of recipe I like to make when I want a hearty, homemade Mexican-inspired dinner that feels both satisfying and special.

Why You’ll Love This Recipe

I love this recipe because it’s layered with flavor from the very first bite. The shredded beef is slow-cooked until it’s fall-apart tender, and the red chile sauce adds a deep, slightly smoky richness that pairs perfectly with the tortillas. I find this dish to be versatile too—I can make it ahead of time, reheat leftovers easily, and even adjust the spice level depending on my mood. It’s a recipe that feels just as perfect for a weeknight dinner as it does for a family gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shredded beef (cooked until tender)

• Red chile sauce

• Corn tortillas

• Shredded cheese (cheddar, Monterey Jack, or a blend)

• Onion, finely chopped

• Garlic, minced

• Vegetable oil (for softening tortillas)

• Fresh cilantro (optional, for garnish)

• Sour cream (optional, for serving)

Directions

1. I start by cooking the shredded beef until it’s tender enough to fall apart easily with a fork.

2. Next, I prepare the red chile sauce, making sure it’s rich and smooth.

3. I soften the corn tortillas by lightly frying them in a little oil, just enough so they don’t tear when rolled.

4. I spoon some of the chile sauce into the bottom of a baking dish.

5. I fill each tortilla with shredded beef, a little cheese, and some onion, then roll them up tightly.

6. I place the filled tortillas seam-side down in the dish and cover them with more sauce and cheese.

7. I bake until the cheese is melted and bubbly.

8. Once done, I garnish with fresh cilantro and serve with sour cream.

Servings and timing

This recipe makes about 6 servings. From start to finish, it usually takes me around 2 hours if I’m cooking the beef the same day, but if I have pre-cooked shredded beef ready, I can have the enchiladas on the table in about 45 minutes.

Variations

I like to switch things up depending on what I have in the kitchen. Sometimes I add black beans or refried beans to the filling for extra heartiness. If I want more heat, I add diced jalapeños or use a hotter chile in the sauce. For a milder version, I reduce the chile and add a bit more tomato. I’ve also made these with flour tortillas when I’m out of corn, and while the texture is a little different, it’s still delicious.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I cover the enchiladas with foil and warm them in the oven at 350°F until heated through. If I’m in a hurry, I reheat individual portions in the microwave, but I like adding a splash of extra sauce to keep them moist. For longer storage, I freeze them before baking and then cook them straight from the freezer, adding a few extra minutes to the baking time.

FAQs

How spicy are these enchiladas?

I find the spice level depends on the type of chile I use in the sauce. Mild chiles keep it family-friendly, while spicier ones bring more heat.

Can I make these enchiladas ahead of time?

Yes, I often assemble them a day in advance and keep them covered in the fridge. When I’m ready, I just bake them until hot and bubbly.

What’s the best cheese to use?

I like using a blend of cheddar and Monterey Jack because it melts beautifully and adds a nice balance of flavor.

Can I make this recipe with chicken instead of beef?

Definitely. I swap the shredded beef for shredded cooked chicken, and it works perfectly with the same sauce and method.

How do I keep the tortillas from breaking when rolling?

I soften them by lightly frying in oil or wrapping a stack in a damp towel and microwaving them until warm and pliable. This makes rolling much easier.

Conclusion

Red chile shredded beef enchiladas are one of those meals I keep coming back to because they’re hearty, flavorful, and comforting. I love how the beef and sauce come together in every bite, and with the flexibility to adjust spice, fillings, and toppings, it never gets old. This recipe always brings warmth to the table and leaves me looking forward to leftovers.