Shredded Beef Enchiladas Using Leftover Roast

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I cook a roast on the first Sunday of (almost) every month. We usually have some left over, which I’ve used in the past for roast beef sandwiches or just reheated to eat again. I got bored of this and decided to try an experiment. And it was fabulous. Presenting, the best shredded beef enchiladas I’ve ever made…or possibly eaten.

Shredded Beef Enchiladas

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Variable


  • Leftover Roast (any roast will do)
  • Following amounts will vary based on amount of meat as well as taste. Following is for approximately 1-2 lbs of leftover roast.
  • 1 can green chilies
  • Sprinkle of:
  • garlic powder
  • onion powder
  • oregano
  • cumin
  • chili powder
  • Tortillas
  • Shredded Pepper Jack (or Monterey Jack for less heat) Cheese
  • Old El Paso Enchilada Sauce (I like medium heat but change based on preference.)


Preheat oven to 350°

Shred leftover roast. If it needs reheated to shred more easily (which mine often does), add chilies and spices before heating. It will absorb more flavor. Otherwise, combine after shredding in a large bowl.

Grate cheese.

Spread a thin layer of enchilada sauce in a greased baking dish.

To assemble, spread the meat/spices mixture on a tortilla. Spoon a bit of enchilada sauce down the center. Top with cheese. Roll up and place seam down in baking dish. Continue until you've filled the pan or used up your ingredients.

Cover with remaining enchilada sauce and cheese if desired.

Bake for around 30 minutes (less if you preheat the meat) or until heated through.



My husband said these were the best enchiladas he has ever eaten anywhere or of any variety. Substitute other brands of enchilada sauces at your own risk.

enchiladasNow I realize that there are a lot of non-measurements. That’s why they are so good. They don’t taste exactly the same every time. Plus, everyone seasons their roast differently in the first place so you need to adjust spices and flavors for your leftover meat. If you have a very salty roast, I would hate for you to think you needed to add a couple teaspoons of garlic salt! It would ruin these shredded beef enchiladas. And no one wants that much delicious leftover meat ruined when it can become something so fantastic. So taste as you go. The meat is already cooked after all. If you don’t like a certain flavor, leave it out! If you really like a certain flavor, add another dash.

One additional note:

I’ve found a lot of recipes on Pinterest lately for roasts that have soy sauce or canned soups in the ingredient list. While I’ve made some of these and they are very good, I don’t know that I would recommend the leftovers for this particular recipe. (I haven’t actually tried them yet though so if you do and it’s super good, let me know and I’ll be able to have these shredded beef enchiladas more often!) If the soy sauce flavor isn’t too strong, it would be fine. Just keep in mind, you are going for a Mexican flavor here…not Asian. I like these best when I keep to a pretty simple roast – a little garlic salt and seasoning salt.

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