Beef Roast Enchiladas

Leftover Beef Roast Enchiladas are a quick and delicious way to transform last night’s dinner into a brand new meal. Tender shredded beef gets wrapped in corn tortillas, topped with cheddar cheese, and baked in a rich red enchilada sauce until bubbly and golden.

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This post was last updated 10/2025.

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Shopping list:

• corn tortillas
• leftover shredded beef roast
• shredded cheddar cheese
• red enchilada sauce

Leftover Beef Roast Enchiladas are the perfect way to turn yesterday’s dinner into a completely new and flavorful meal. Tender shredded beef roast gets rolled into soft corn tortillas with shredded cheddar cheese, then smothered in red enchilada sauce for that classic, saucy comfort food feel. It’s a great way to stretch leftovers into another hearty dinner without feeling like you’re eating the same thing twice.

These enchiladas bake up bubbly and cheesy, filling your kitchen with that irresistible Tex Mex aroma. They’re simple to assemble, easy to customize, and perfect for busy nights when you want something warm and satisfying with minimal effort. Serve them with cilantro lime rice, sour cream, sliced avocado, or a sprinkle of cilantro for a fresh finishing touch. Leftovers have never tasted so good!

If you're a fan of enchiladas, then you'll want to try my Seafood Enchiladas or Cream Cheese Chicken Enchiladas!

Looking for some new beef roast recipes? Check out this French Onion Beef Roast or Slow Cooker Shredded Beef Tacos!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Corn tortillas can be delicate and tend to tear when rolling, especially if they’re cold or too dry. To make them more pliable, warm them first, either wrap a stack in a damp paper towel and microwave for about 30 seconds, or lightly fry each one in a small amount of oil for a few seconds per side until soft and flexible. This helps prevent cracking and adds a little extra flavor. If your tortillas are particularly thin, you can double them up for each enchilada to help hold in the filling. Another option is to lightly dip each tortilla in the warm enchilada sauce before rolling.

• Swap the shredded beef for chicken, pork, or even black beans for a vegetarian twist. Try Monterey Jack, pepper jack, or a Mexican blend in place of cheddar. You can also use flour tortillas if you prefer them over corn, or change things up with green enchilada sauce or salsa verde instead of red. For extra texture and flavor, add black beans, corn, onions, or bell peppers to the filling, or mix in a little cream cheese for a richer, creamier bite. Top with sliced olives, jalapeños, or green onions before baking, and finish with fresh cilantro or avocado for a bright, colorful garnish.

• Freshly shredded cheese makes a big difference in both flavor and texture when baking enchiladas. Pre shredded cheese often contains anti caking agents that can make it drier and less melty. When you shred cheese from a block, it melts smoother, stretches beautifully, and gives your enchiladas that creamy, gooey texture everyone loves.

Our favorite kitchen equipment and supplies used with this recipe:

• Rotary Cheese Grater
• Meat Shredder
• Pyrex Casserole Dish
• Funny Oven Mitts

Yield 10 enchiladas

Author Hot Eats and Cool Reads

Prep time

20 Min

Cook time

45 Min

Total time

1 H & 5 M

Beef Roast Enchiladas

These beef roast enchiladas are simple to assemble and bursting with flavor, making them perfect for busy weeknights. Serve them with sour cream, sliced avocado, or fresh cilantro for a comforting and satisfying dinner everyone will love.

Ingredients

• 10 corn tortillas
• 3 cups leftover shredded beef roast
• 2 cups shredded cheddar cheese, divided
• 1 (20 ounce) can red enchilada sauce

Instructions

1. Preheat the oven to 350°F. Lightly coat a 9x13 inch casserole dish with nonstick cooking spray.
2. Spread a thin layer of enchilada sauce across the bottom of the prepared casserole dish to lightly coat it.
3. Place about 1/4 cup of shredded beef and 1-2 tablespoons of cheese in the center of each tortilla. Roll up each tortilla tightly and place it seam side down in the casserole dish. Continue until all enchiladas are filled and rolled.
4. Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the remaining cheese evenly over the top.
5. Cover the casserole dish with foil and bake for 30-45 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
6. Remove from the oven and let cool slightly before serving.

Nutrition Facts

Calories

234

Fat

11 g

Sat. Fat

5 g

Carbs

12 g

Fiber

2 g

Net carbs

11 g

Sugar

0 g

Protein

22 g

Sodium

1229 mg

Cholesterol

63 mg

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You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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