Beef Enchiladas Supreme

By Becky Hardin

Updated Apr 24, 2026

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This Beef Enchilada Supreme recipe features seasoned, seared, and slow-cooked beef that’s rolled in soft tortillas and topped with sour cream, cheese, and salsa. I’ve topped it all with a layer of sauce and cheese, and then I’ve baked it to bubbling perfection.

Easy Beef Enchilada Supreme Recipe

In case you haven’t noticed, I’m a huge fan of Mexican food, and I have loads of chicken enchilada recipes that I make regularly, so I thought it was time to add a meat-based recipe to my repertoire.

I’ve taken a shoulder roast, seared it, and let it cook at a low temperature for a few hours so it turns out moist, flavorful, and super easy to shred. Once it’s shredded, I roll it up in tortillas with onions, garlic, salsa, and cheese, and bake it topped with more sauce and cheese.

I love piling these enchiladas on my plate with all my favorite toppings like more cheese, tomatoes, guacamole, and whatever else I can find in the fridge. Perfect for Cinco de Mayo, Sunday night dinner, or just when I’m in the mood for a hearty Mexican meal!

Tips for Beginners

• For crispier tortillas. Fry them in hot oil for about 10 seconds per side before adding the filling and rolling them. This helps create a barrier so that the tortillas don’t soak up too much sauce.
• Easily shred the meat. I like to use two forks to shred the cooked meat. You can also put the meat in a stand mixer or food processor for even easier shredding.
• Grate your own cheese. I much prefer the flavor and consistency of freshly grated cheese. I buy it in block form at the grocery store and grate by hand or use the food processor.

Recipe Card

Shredded Beef Enchiladas Recipe

4.72 from 14 votes

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 6

Author: Becky Hardin

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Shredded Beef Enchiladas are the perfect thing to serve for dinner. Filled with the most flavorful shredded beef, they are topped with sour cream, cheese, tomatoes, and more.

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Ingredients 

1x2x3x

• ▢ 3 lbs. boneless beef chuck or shoulder roast
• ▢ 2 tsp kosher salt
• ▢ 1 tsp ground black pepper
• ▢ 3 tbsp canola or olive oil divided
• ▢ 1 yellow onion chopped
• ▢ 4 cloves garlic minced
• ▢ 2 packets taco seasoning
• ▢ 1 tbsp chili powder
• ▢ 1 tsp cumin
• ▢ 1 12 oz. bottle beer
• ▢ 1 24 oz. jar Picanté sauce or tomato salsa
• ▢ 12 6 inch flour tortillas
• ▢ 3 cups shredded cheddar or Mexican blend cheese
• ▢ 1 cup sour cream

Toppings

• ▢ chopped tomatoes, chopped onion, sliced avocado, chopped fresh cilantro, sliced jalapeno, sour cream, chopped iceberg lettuce

Video

Instructions 

• Heat oven to 300°F.
• Sprinkle all sides of roast with salt and pepper; set aside.
  3 lbs. boneless beef chuck or shoulder roast, 2 tsp kosher salt, 1 tsp ground black pepper
• Heat a large Dutch oven, over medium heat. Add 2 tbsp oil and heat the oil until it shimmers.
  3 tbsp canola or olive oil
• Add onion and sauté about 4-5 minutes or until translucent; stir often. Add garlic, cook 30 seconds; stir continuously. Transfer the onion/garlic mixture to a paper towel-lined plate.
  1 yellow onion, 4 cloves garlic
• Add the remaining 1 tbsp oil to the Dutch oven and set heat to medium-high. Set the beef in the pot to sear 4-5 minutes without flipping it over. Once it has a nice sear, turn the roast over and sear the other side.
• Sprinkle the roast with taco seasoning, chili powder and cumin. Pour the beer around the roast and cover with a heavy lid.
  2 packets taco seasoning, 1 tbsp chili powder, 1 tsp cumin, 1 12 oz. bottle beer
• Cook at 300°F for 3-4 hours, or until beef is fork tender. Once the roast is tender, carefully shred using two forks.
• Set the oven to 350°F and spray a 13×9-inch or two 7×11-inch casserole dishes with nonstick cooking spray.
• Spread ¼ cup picanté sauce in the bottom of each dish.
  1 24 oz. jar Picanté sauce or tomato salsa
• To assemble the tortillas: layer each ⅓ full with shredded beef, sour cream, picanté sauce, sautéed onion/garlic mixture and shredded cheese. Roll tightly and place tortillas seam-side down in the prepared casserole dish.
  12 6 inch flour tortillas, 3 cups shredded cheddar or Mexican blend cheese, 1 cup sour cream
• Spread remaining sauce over the enchiladas, cover with foil and bake 15 minutes. Remove the foil and sprinkle with remaining cheese.
• Bake an additional 10-15 minutes or until is melted and enchiladas are hot throughout.
• Serve with toppings of your choice. Enjoy!
  chopped tomatoes, chopped onion, sliced avocado, chopped fresh cilantro, sliced jalapeno, sour cream, chopped iceberg lettuce

Calories: 1006kcalCarbohydrates: 40gProtein: 64gFat: 64gSaturated Fat: 29gCholesterol: 235mgSodium: 4801mgPotassium: 1199mgFiber: 2gSugar: 6gVitamin A: 1445IUVitamin C: 87.3mgCalcium: 578mgIron: 8.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Beef Enchiladas Supreme Step by Step

Get the oven going and prepare the roast: Preheat the oven to 300°F. Season a 3 lb. roast with 2 tsp salt and 1 tsp pepper, then set it aside.

Cook the aromatics: Heat 3 tbsp of canola oil in a Dutch oven, then add 1 onion and sauté for 4-5 minutes so it softens and turns translucent. Add 4 cloves of garlic and cook for another 30 seconds, and then transfer the mixture to a plate.

Cook the beef: Heat 1 more tbsp oil in the Dutch oven and then place the roast in it and sear it for about 4-5 minutes per side. Sprinkle the roast with 2 packets of taco seasoning, 1 tbsp chili powder, and 1 tsp cumin. Pour one bottle of beer into the pot, cover it with a lid, and let it roast in the oven at 300°F for 3-4 hours.

Shred the beef: Once the beef is done cooking, use two forks to shred it and set it aside.

Turn the oven up to 350°F and prepare your casserole dishes by spraying them with cooking spray.

Pour ¼ cup of the picante sauce over the bottom of the casserole dish.

Assemble: Fill each tortilla with shredded beef, sour cream, picante sauce, sauteed onion, garlic, and shredded cheese, and then roll tightly and place in the casserole dish. Leave some cheese for sprinkling on top.

Pour the rest of the sauce over the enchiladas, cover the dish with foil, and bake for 15 minutes.

Take off the foil, sprinkle them with cheese, and then bake another 10-15 minutes until the cheese is bubbling and has turned slightly brown.

Serve: Top with tomatoes, guacamole, more sour cream, or any of your favorite toppings and enjoy.

How to Store

If you want to get a head start, you can prepare the shredded beef up to a couple days ahead of time. Cook the roast according to the instructions, shred it, and store it in the refrigerator until you’re ready to make the enchiladas.

I store leftovers in an airtight container in the fridge for 2-3 days. Note, the longer the enchiladas sit, the more likely they are to get soggy. Freeze leftovers for up to 3 months, thawing in the fridge overnight before reheating.

Serving Suggestions

I love serving these enchiladas with a side of Mexican rice or cilantro lime rice. And, of course, for me, no Mexican dish is complete without a dollop of guacamole and pico de gallo.

More Enchilada Recipes To Try

• These Honey Lime Chicken Enchiladas feature chicken that’s been marinated in a flavorful honey-lime mix, adding a bright and zesty twist.
• Chicken and Sweet Potato Enchiladas are loaded with chicken, sweet potatoes, black beans and lots more.
• These Cheesy Creamy Chicken Enchiladas feature corn tortillas stuffed with shredded chicken, a mix of cheeses, and green chiles, all topped with a delicious and rich sauce.

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Chicken Smash Tacos—3 Ways

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