Beef Enchiladas
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
644 kcal
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Course
Main Course
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Cuisine
Mexican
Beef Enchiladas
Description
This Beef Enchiladas recipe starts by mixing shredded cooked roast beef with diced green chilies, corn, and half of a can of enchilada sauce. Small flour or corn tortillas are warmed to make them pliable, then filled with the beef mixture and sprinkled lightly with cheese before rolling up. The rolled tortillas are arranged seam-side down in a baking dish that has been coated with enchilada sauce. The remaining enchilada sauce is poured evenly over the top of the assembled enchiladas, then sprinkled with the remaining cheese.
Baking at 350°F melts the cheese and heats the enchiladas until the sauce bubbles, blending the flavors. The dish features a balance of moist tender beef with a mildly spicy sauce and creamy melted cheese. Using a homemade red enchilada sauce will influence the final flavor positively, but canned sauce can also work.
Beef Enchiladas make a filling main dish suitable for dinner or casual gatherings. They can be served with sides like rice, beans, or a fresh salad to complement the richness of the enchiladas.
This recipe also works well as a freezer meal; prepare and assemble without baking, then freeze in a covered, freezer-safe dish for up to two months. Thaw overnight in the refrigerator before baking. Leftovers keep in the refrigerator for 2-3 days and can be reheated in the microwave or oven in portions.
Ingredients
- 3 cups roast beef shredded, cooked
- 1 (4-ounce) can green chilies diced
- 1 cup corn
- 1 (20-ounce) can enchilada sauce we love our homemade red sauce, red
- 2½ cups cheese divided, shredded
- 12 flour tortillas warmed, small; or corn tortillas
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix the shredded beef, green chilies, corn, and ½ cup enchilada sauce. Spread ½ cup of enchilada sauce into the bottom of a 9x13 baking dish.
- Scoop about ⅓ cup of filling into the middle of each of the tortillas, and sprinkle with cheese (reserving about 1 cup of cheese for the top of the enchiladas). Roll each tortilla up and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the top of the rolled-up tortillas, spreading to cover the tortillas completely. Sprinkle with the remaining shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and the sauce is bubbling. Serve hot.
Notes
- To make this a freezer meal, prepare and assemble the enchiladas but do not bake; store in a freezer-safe dish covered tightly, freeze up to 2 months.
- Thaw frozen enchiladas overnight in the refrigerator before baking as usual.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Reheat small portions in the microwave and larger portions in the oven for even heating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 40g | 13% |
| Protein | 35g | 70% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 116mg | 39% |
| Sodium | 947mg | 39% |
| Potassium | 486mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 320mg | 32% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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