Smoked Shredded Beef Enchiladas Recipe

Our Smoked Shredded Beef Enchiladas start with a well-rubbed beef chuck roast that is lightly smoked to pick up wood-fired flavor, then braised low and slow in beer and a big jar of Hatch chiles until it pulls apart into tender, flavorful shreds. Once shredded, the beef is tucked into fresh corn tortillas with plenty of cheese, rolled, smothered with enchilada sauce, and baked until golden and bubbly.

Smoked Shredded Beef Enchiladas

If you want a dinner that showcases your smoker or pellet grill but still gives you reliable timing and hands-off cooking while you entertain, these enchiladas hit the mark. They’re also perfect for anyone who simply loves classic, cheesy enchiladas elevated with smoky beef and Hatch chiles.

Think tender shredded smoked beef, warm corn tortillas, a bold red enchilada sauce, and generous amounts of shredded cheddar and Monterey Jack cheese. This is a crowd-pleasing, comforting dish that works for weeknights or weekend gatherings.

Shredded Beef Enchiladas Shopping List

The full recipe with exact amounts is in the instructions section below. Here’s a quick shopping overview so you can check your pantry before you start.

Chuck roast (about 3 pounds)
Mexican-style rub (chipotle-garlic or your favorite blend)
Beer (one bottle)
Jarred Hatch chiles (16 ounces)
El Pato Jalapeño-style salsa or similar
Red enchilada sauce (about 28 ounces)
Corn tortillas
Shredded cheddar cheese
Shredded Monterey Jack cheese

More South-of-the-Border inspired recipes available on this site.

How To Make Smoked Beef Enchiladas (Overview)

Below is an overview of the steps to make these enchiladas on a pellet grill, smoker, or in the oven. For best results, follow the full instructions and timings listed in the recipe section that follows.

Rub the roast: Generously coat the chuck roast with your chosen Mexican-style rub, making sure all sides are covered.
Smoke the roast: Place the roast on your smoker or pellet grill at 200°F and smoke for about 3–4 hours to develop a smoky crust and flavor.
Braise the roast: Transfer the roast to a Dutch oven and add beer, jarred Hatch chiles, and jalapeño-style salsa. Braise for another 3–4 hours, or until the meat is fork-tender and easily shredded. This step can be done on the grill, in the oven, on the stovetop, or in a pressure cooker if preferred.
Shred the meat: Remove the roast, shred it with forks, and discard any unusable bits.
Assemble the enchiladas: Lightly coat a baking dish with enchilada sauce, dip each tortilla into sauce, fill with shredded beef and cheese, roll, and place seam-side down in the dish.
Sauce and cheese: Pour remaining enchilada sauce over the rolled tortillas and cover generously with shredded cheddar and Monterey Jack.
Bake until bubbly: Bake uncovered at about 350°F for 30–45 minutes, or until the cheese is melted, bubbly, and the dish is heated through.

What To Serve With Smoked Beef Enchiladas

Build a full Mexican-inspired meal with complementary sides. Some great options include:

Instant Pot Mexican rice or traditional cilantro-lime rice
Smoked salsa verde or classic pico de gallo
Smoked beef queso for dipping chips
Mexican shrimp cocktail or a light ceviche
Traeger-style Mexican street corn (elote)
Smoked chicken tortilla soup as a starter

Smoked Enchiladas — Frequently Asked Questions

Can you make these in the oven?
Yes. If you don’t have a smoker, skip the smoking step: sear the seasoned roast to develop color, then proceed with the braise in the oven or on the stovetop until tender.

What methods can be used to braise the beef?
Braise in a Dutch oven on the grill, in a conventional oven, on the stovetop, or use a slow cooker or pressure cooker. The important part is cooking the roast low and slow until it is tender and flavorful.

Can you freeze unbaked enchiladas?
Yes. Assemble rolled enchiladas in a disposable foil pan, cover tightly, and freeze for a couple of months for an easy make-ahead meal.

How do you store leftover cooked enchiladas?
Cover and refrigerate leftovers for 3–4 days. Freeze any portions you won’t eat within that timeframe.

How should you reheat leftovers?
Microwaving is fast and preserves texture well for single servings. For larger portions, reheat slowly in a low-temperature oven to avoid overcooking the cheese.

Serving of smoked shredded beef enchiladas with garnish

More Enchiladas to Love

Cheesy Chicken Enchiladas with Homemade Sauce
Traeger Smoked Green Chile Chicken Enchiladas
Smoked Pulled Pork Enchiladas
Verde Chicken Enchiladas
The Best Ground Beef Enchiladas

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Recipe: Smoked Shredded Beef Enchiladas

Tender shredded smoked beef with plenty of enchilada sauce and lots of melted cheese.

Yield: 8 servings

Prep Time: 30 minutes | Cook Time: about 8 hours total | Total Time: 8 hours 30 minutes

Ingredients

3 pounds beef chuck roast
4 tablespoons chipotle-garlic or similar Mexican-style rub
1 bottle beer
16 ounces jarred Hatch chiles
Corn tortillas
1 (7.75 oz) can jalapeño-style salsa
1 (28 oz) can red enchilada sauce
3 cups shredded cheddar cheese
3 cups shredded Monterey Jack cheese

Instructions

Coat the roast thoroughly with rub and place it on the smoker or pellet grill set to 200°F.
Smoke the roast for 3–4 hours to develop a smoky exterior.
Transfer the roast to a Dutch oven and add beer, Hatch chiles, and jalapeño-style salsa. Braise for another 3–4 hours, or until fork-tender. This braise can be done on the grill, in the oven, on the stovetop, or in a pressure cooker.
Remove the roast and shred it, discarding any fat or gristle.
Prepare a large, high-sided baking dish (9×13 or 10×13). Spray lightly and spread a thin layer of enchilada sauce over the bottom.
Dip each tortilla in enchilada sauce, fill with shredded beef and some cheese, roll, and place seam-side down in the pan. Repeat until all tortillas are filled.
Pour remaining enchilada sauce over the rolled tortillas and top with remaining cheddar and Monterey Jack cheese.
Bake uncovered at 350°F for 30–45 minutes, until the cheese is melted and bubbly and the enchiladas are heated through.

Notes

If you don’t have a chipotle-garlic rub on hand, make a quick substitute with garlic powder, salt, chipotle powder, black pepper, celery salt, and a touch of brown sugar, or use any preferred Mexican-style rub.

Nutrition (estimate per serving)