Enchiladas Rojas de Res Deshebrada (Shredded Beef Enchiladas)
Corn tortillas dipped in red chilli sauce, rolled around tender shredded beef and baked with crumbled cheese and sliced onion.
Made with Red enchilada sauce and Corn tortillas from masa harina and Barbacoa beef. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelMedium
- Costabout £3.79 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 929kcal
- 54.1gcarbs
- 11.6gof which sugars
- 56.2gfat
- 24.3gsaturates
- 49.7gprotein
- 6.7gfibre
- 4.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Warm your ready made red enchilada sauce (see the base recipe) in a wide pan until just simmering, and pour a thin layer into a baking dish.
- 2
Reheat your ready made barbacoa beef (see the base recipe) in a pan with a splash of its juices or water until steaming hot all the way through.
5 min - 3
Heat the oil in a small frying pan over a medium heat. Fry each corn tortilla for 5 to 10 seconds on each side, until soft and pliable but not crisp. Drain on kitchen paper.
- 4
Dip each tortilla in the warm red sauce, turning to coat both sides. Put 2 tablespoons of beef down the middle, roll up, and place seam side down in the dish.
- 5
Pour over the rest of the sauce and scatter with half the cheese. Bake for 12 to 15 minutes, until bubbling at the edges.
13 min - 6
Top with the remaining cheese, sliced onion, radishes, coriander and a drizzle of soured cream. Serve at once.
Tips
- Frying the tortillas for a few seconds first stops them tearing and soaking up all the sauce.
- Work quickly once the tortillas are dipped. They go soft and tear if left sitting.
- Add a splash of water to the sauce if it has thickened. It should coat a spoon like thin double cream.
Storing and freezing
Cool and refrigerate within 2 hours. Keeps in the fridge for up to 3 days, reheated in a hot oven until steaming hot all the way through. Freeze unbaked for up to 2 months.
Questions
Can I use leftover roast beef?
Yes. Shred it and warm it with a spoonful of the red sauce and a pinch of cumin. Barbacoa beef is richer, but any tender cooked beef works.
Are these gluten free?
Yes, if you use corn tortillas, which are gluten free in the base recipe. Check the labels on shop bought tortillas as some contain wheat.
More made with red enchilada sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
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