Restaurant Style Red Shredded Beef Enchiladas

Makes one 13x9 inch pan
These shredded beef and pinto bean enchiladas are smothered in a red sauce and topped with melted cheese.
They are delicious and just like the enchiladas you could expect from a restraunt.
These take a little bit more time with the beef needing to be slow cooked.
I made these with my pressure cooker and the meat cooked in an hour,
but you can also make the meat in the crock pot and then throw them together right before dinner.


  • 1 beef rump roast
  • 2 cans of pinto beans (optional)
  • ½ onion
  • 1 small can green chiles
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 bag of shredded cheddar or colby cheese
  • 1 bag of 20 flour tortillas
  • 1 large can of red enchilada sauce


Combine first 8 ingredients above in a slow cooker on low for 6 hours.
Or a pressure cooker on the slow cook setting for 1 hour.
Shred the beef.

Prepare your 13x9 pan by pouring half of your can of red enchilada sauce into it.
Grab a stack of tortillas and put some shredded beef in the center of the tortilla and sprinkle with some cheese.
Roll the side closest to you over the top of the filling and tuck it in, continue to roll and then place your tortilla in the prepared baking dish on top of the enchilada sauce.
Fill the 13x9 pan completely with rolled tortillas and then pour the remaining enchilada sauce on to the top of the rolled tortillas.
Using a spoon run it between each tortilla to make sure that the sauce gets in between and they don’t stick to one another.
Sprinkle your remaining cheese on the top of the red sauce and cover the pan with foil.
Bake in the oven at 350℉ for 45 minutes.

The enchiladas should be bubbling around the edges when you pull them out.

For smaller crowds you can make this recipe in a bread pan with 4 enchiladas and then freeze the rest to enjoy later!
I can usually make a bread sized pan for my family of 6 and then it will make 3 more bread sized pans that you can freeze.

This recipe freezes well.
You can make it in a tin foil dish and cover it with foil and then put it in a freezer bag.
When these frozen enchiladas are reheated they will take longer to bake.
Make sure to either defrost them ahead of time or try baking them for twice as long.