How Long Do Leftover Enchiladas Last?

Properly stored, leftover enchiladas can stay fresh for up to three days in the refrigerator. To maintain their best texture and flavor: Storage: Place them in an airtight container or cover the baking dish tightly with plastic wrap or foil. Reheating: Bake at 350°F (175°C) for 15–20 minutes until heated through. You can also microwave individual portions for about 2 minutes, though the texture may soften slightly. Pro Tip: If reheating in the oven, cover with foil to prevent them from drying out, then uncover for the last few minutes to keep the cheese bubbly.

Can I Freeze Short Rib Enchiladas?

Yes! Short Rib Enchiladas freeze well, making them a great make-ahead meal. To freeze: Before Baking: Assemble the enchiladas but do not add sauce or cheese on top. Wrap the entire dish tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. After Baking: Let them cool completely, then freeze individual portions in airtight containers for quick reheating. To Reheat from Frozen: Bake covered at 375°F (190°C) for 40–45 minutes, then uncover and bake for another 10 minutes until golden and bubbly. If reheating individual portions, microwave for 4–5 minutes, adding sauce or cheese as needed. Pro Tip: Freezing enchiladas without sauce prevents sogginess. Add fresh sauce and cheese just before baking.

What Are the Best Cheeses for Enchiladas?

The right cheese can take your enchiladas from good to incredible. Here are the best options: Monterey Jack – Creamy, melts beautifully, and has a mild buttery flavor. Cheddar – Sharp and tangy, adding depth to the dish. Queso Fresco – A crumbly, mild cheese that adds an authentic Mexican touch. Oaxaca Cheese – Similar to mozzarella, offering a stretchy, gooey texture. Cotija Cheese – A salty, aged cheese sprinkled on top for a bold finish. Pro Tip: For the best melt and flavor, use a blend of Monterey Jack and cheddar inside, and top with queso fresco or cotija for a final touch.

Short Rib Enchiladas – How to Make a Remarkable Feast

Name: Short Rib Enchiladas – Tender & Flavorful Mexican Comfort Food
Prep time: 20 min
Cook time: PT-485910H21M22S
Total time: PT-485910H21M22S
Cuisine: Mexican
Ingredients: 2 lbs bone-in beef short ribs; 1 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp paprika; 1 onion, chopped; 3 cloves garlic, minced; 1 cup beef broth; 1 can (14 oz) diced tomatoes; 1 tbsp tomato paste; 8 corn tortillas (or flour tortillas for a softer texture); 2 cups red enchilada sauce; 1 ½ cups shredded cheese (Monterey Jack, cheddar, or a blend); ½ cup sour cream (for topping, optional); ¼ cup fresh cilantro, chopped (for garnish)

Ingredients

Scale

For the Short Ribs:

2 lbs bone-in beef short ribs
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
1 onion, chopped
3 cloves garlic, minced
1 cup beef broth
1 can (14 oz) diced tomatoes
1 tbsp tomato paste

For the Enchiladas:

8 corn tortillas (or flour tortillas for a softer texture)
2 cups red enchilada sauce
1 ½ cups shredded cheese (Monterey Jack, cheddar, or a blend)
½ cup sour cream (for topping, optional)
¼ cup fresh cilantro, chopped (for garnish)

Instructions

Step 1: Braise the Short Ribs

1️⃣ Heat olive oil in a large pot or Dutch oven over medium-high heat.
2️⃣ Season the short ribs with salt, pepper, cumin, chili powder, and paprika.
3️⃣ Sear the ribs for 2-3 minutes per side until browned. Remove and set aside.
4️⃣ In the same pot, sauté the onions and garlic until fragrant.
5️⃣ Stir in tomato paste, diced tomatoes, and beef broth. Bring to a simmer.
6️⃣ Return the ribs to the pot, cover, and cook on low heat for 2.5–3 hours (or in a slow cooker on low for 6–8 hours).
7️⃣ Once tender, remove the ribs and shred the meat with forks.

Step 2: Assemble the Enchiladas

8️⃣ Preheat oven to 375°F (190°C).
9️⃣ Spread a thin layer of enchilada sauce in the bottom of a baking dish.
🔟 Fill each tortilla with shredded short rib meat and a sprinkle of cheese, then roll tightly.
1️⃣1️⃣ Place rolled enchiladas seam-side down in the baking dish.
1️⃣2️⃣ Pour the remaining enchilada sauce over the top and sprinkle with remaining cheese.

Step 3: Bake & Serve

1️⃣3️⃣ Cover with foil and bake for 20 minutes.
1️⃣4️⃣ Remove foil and bake for an additional 5–10 minutes, until the cheese is bubbly and golden.
1️⃣5️⃣ Garnish with sour cream and cilantro. Serve hot!

Notes

For a smoky twist, try adding chipotle peppers in adobo sauce to the enchilada sauce.
Flour tortillas make a softer enchilada, while corn tortillas are more traditional.
If making ahead, assemble the enchiladas without baking, then freeze them for up to 3 months.

Author: Tofaha
Prep Time: 20 minute
Cook Time: 3 heur
Category: Main Course
Method: Braising
Cuisine: Mexican
Diet: Low Calorie

Nutrition

Serving Size: 1 plate (2 enchiladas per serving)
Calories: 520
Sugar: 6g
Sodium: 70mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 32g
Cholesterol: 85mg

Keywords: short rib enchiladas, shredded beef enchiladas, slow-cooked short rib enchiladas, braised beef enchiladas, homemade enchiladas, Mexican beef enchiladas