There’s nothing quite like a pan of these cheesy, saucy Shredded Beef Enchiladas fresh from the oven! Tender beef is cooked to perfection in the Instant Pot, wrapped in warm tortillas, smothered in a rich homemade enchilada sauce, and topped with plenty of melted Monterey Jack cheese!

A slice of shredded beef enchladas on a white plate.

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    Kelley Simmons Kelley’s Tips

    Before You Get Started

    • Toast the tortillas. Lightly toasting the tortillas before filling them helps prevent them from falling apart / ripping while folding.
    • Shred your own cheese. When you’re making something like these enchiladas, you want that cheese to be ooey gooey! Pre-shredded cheese often has anti-caking agents that keep it from melting smoothly. So take the extra time and shred your own for the best enchiladas.
    • Plan ahead. Both the shredded beef and the enchilada sauce can be made a day or two ahead of time, making assembly quick for weeknight dinners. This is also a great recipe to use up leftover enchilada sauce or shredded barbacoa!
    Kelley

    Ingredients

    • Enchilada Sauce – I always make mine from scratch with dried ancho chilies. It’s smoky, rich, and honestly so much better than anything you get in a can!
    • Tortillas – I like using flour tortillas because I think they’re easier to roll, but corn tortillas give a more traditional flavor. Toasting them first keeps everything from getting soggy and falling apart.
    • Barbacoa Beef – The beef is cooked in the Instant Pot so it’s tender and full of smoky, spicy flavor. It practically melts in your mouth.
    • Monterey Jack Cheese – I love how creamy and melty this cheese gets on top of the enchiladas. Just make sure to shred your own rather than buy pre-shredded!
    • Fresh Oregano – A little sprinkle on top at the end adds a fresh, earthy flavor. If you don’t have fresh oregano you can use fresh cilantro instead!

    How to Make Shredded Beef Enchiladas

    Enchiladas

    1. Coat pan: Spray 9×13 baking pan with non-stick spray. Pour 1 cup of enchilada sauce in bottom of pan.
    2. Toast tortillas: Toast both sides of each tortilla in a frying pan over medium high heat for 30 seconds per side.
    3. Fill the tortillas: Strain excess juices from beef. Fill each tortilla with barbacoa and shedded cheese. Save about half of the cheese to place on top. Roll up tortillas and place in baking dish with the seam side down. Top with remaining enchilada sauce and cheese.
    Spoon spreading enchilada sauce into bottom of pan.
    Enchilada ingredients on flour tortillas.
    1. Bake for 20 minutes at 375°F. Top with fresh oregano and serve.
    Tortillas rolled up in a baking pan.
    Baked enchiladas in a baking dish.

    Barbacoa Beef

    1. Sear beef: Set the Instant Pot to the SAUTE option. Heat oil then add in chuck roast. Sear for 2-3 minutes on each side or until golden brown on both sides. Turn off the Instant Pot.
    2. Add all of the ingredients to the Instant Pot: Pour in beef broth, chipotles in adobo, green chilies, lime juice, apple cider vinegar and the rest of the seasonings. Stir to combine.Pressure cook: Cover and set the Instant Pot to pressure cook on HIGH for 60 minutes.
    Beef chunks seared in instant pot.
    Cooked beef in instant pot.
    1. Shred beef: Allow the steam to naturally release. Remove lid and shred beef (I typically just leave it in the Instant Pot and shred it in there)
    Fork holding shredded beef over instant pot.
    Shredded barbacoa beef on a white plate.

    How To Make Your Own Enchilada Sauce (With Dried Peppers!)

    1. Soak chilies: Remove stems and seeds from dried ancho chilies and place into a bowl. Pour boiling water, just to cover, and set aside.
    2. Saute: Heat 2 Tbsp. avocado oil. Sauté onions for 3-5 minutes on medium heat. Add in salt, oregano and flour. Cook flour for about a minute, then whisk in chicken broth. Bring to a simmer, and remove from heat allow to cool for a few minute.
    Chilies soaking in boiling water.
    Sauteing onions and seasonings in skillet.
    1. Blend: To a blender, add rehydrated ancho chilies, and broth mixture. Blend till smooth for about 2 minutes.
    2. Use or Store Sauce: Sauce can be used immediately or stored in the refrigerator for 1 week. The sauce can also be frozen in ziplock freezer bags or even canned for longer shelf life.
    Enchilada sauce ingredients in blender.
    Blended enchilada sauce in blender.

    Serving Suggestions

    • Spanish Rice – I love serving up enchiladas with a side of fluffy Spanish rice. It’s the perfect way to soak up all that yummy sauce, and it makes the meal even heartier.
    • Refried Beans or Black Beans – Creamy refried beans or simple seasoned black beans are classic sides that pair perfectly with the beef.
    • Fresh Toppings – Don’t skip the garnishes! I like adding a sprinkle of fresh cilantro, diced onions, or even pickled radishes for a little extra crunch.
    • Avocado or Guacamole – Avocado or guac balances the smoky heat of the enchiladas.
    • Sour Cream or Mexican Crema – A dollop on top cools everything down and adds a nice tangy flavor.
    • Pickled Red Onions – These are one of my favorite toppings! Their tangy flavor cuts through the richness of the beef and cheese.
    • Homemade Tortilla Chips & Salsa – Super simple, but it rounds out the meal and gives it that Mexican restaurant feel.
    Wooden spatula scooping enchilada out of pan.

    Frequently Asked Questions

    Can I use store-bought enchilada sauce instead of homemade?

    Yes! While I love making the ancho chile sauce from scratch (the flavor is incredible), you can definitely use a good-quality store-bought sauce if you’re short on time.

    Can I make these enchiladas ahead of time?

    Absolutely! Just assemble the enchiladas a day in advance, cover, and refrigerate. Pop them in the oven when you’re ready to eat.

    Can I make this recipe spicier?

    Yes! Add in an extra chipotle pepper or stir in a pinch of cayenne pepper to the barbacoa for a bit of extra heat.

    Baked enchiladas in a white baking dish.

    More Enchilada Recipes to Try

    Recipe

    Shredded Beef Enchiladas

    There’s nothing quite like a pan of these cheesy, saucy Shredded Beef Enchiladas fresh from the oven! Tender beef is cooked to perfection in the Instant Pot, wrapped in warm tortillas, smothered in a rich homemade enchilada sauce, and topped with plenty of melted Monterey Jack cheese. It’s a comforting, flavor-packed dish that’s perfect for dinner anytime!
    Author: Kelley Simmons
    Prep Time: 25 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 45 minutes
    Serves 8
    Rate Print

    Save this Recipe

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      Ingredients 

      Enchilada Sauce

      Instant pot barbacoa

      Instructions

      Enchiladas

      • Spray 9×13 baking pan with non-stick spray. Pour 1 cup of enchilada sauce in bottom pf pan.
      • Toast both sides of each tortilla in a frying pan over medium high heat for 30 seconds per side.
      • Strain excess juices from beef. Fill each tortilla with barbacoa and shedded cheese. Save about half of the cheese to place on top. Roll up tortillas and place in baking dish with the seam side down. Top with remaining enchilada sauce and cheese.
      • Bake for 20 minutes at 375°F. Top with fresh oregano and serve.

      Barbacoa Beef

      • Sear beef: Set the Instant Pot to the SAUTE option. Heat oil then add in chuck roast. Sear for 2-3 minutes on each side or until golden brown on both sides. Turn off the Instant Pot.
      • Add all of the ingredients to the Instant Pot: Pour in beef broth, chipotles in adobo, green chilies, lime juice, apple cider vinegar and the rest of the seasonings. Stir to combine.Pressure cook: Cover and set the Instant Pot to pressure cook on HIGH for 60 minutes.
      • Shred beef: Allow the steam to naturally release. Remove lid and shred beef (I typically just leave it in the Instant Pot and shred it in there)

      Sauce

      • Remove stems and seeds from dried ancho chilies and place into a bowl. Pour boiling water, just to cover, and set aside.
      • Heat 2 Tbsp. avocado oil. Sauté onions for 3-5 minutes on medium heat. Add in salt, oregano and flour. Cook flour for about a minute, then whisk in chicken broth. Bring to a simmer, and remove from heat allow to cool for a few minute.
      • To a blender, add rehydrated ancho chilies, and broth mixture. blend till smooth about 2 minutes.
      • Sauce can be used immediately or stored in the refrigerator for 1 week. The sauce can also be frozen in ziplock freezer bags or even canned for longer shelf life.

      Nutrition Information

      Calories: 600kcalCarbohydrates: 31gProtein: 41gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 130mgSodium: 1820mgPotassium: 675mgFiber: 5gSugar: 9gVitamin A: 1171IUVitamin C: 47mgCalcium: 545mgIron: 6mg

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