Shredded Beef Enchiladas
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8
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Calories
304 kcal
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Course
Main Course
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Cuisine
Mexican
Shredded Beef Enchiladas
Description
Shredded Beef Enchiladas feature slow-cooked roast beef shredded finely and mixed with drained green chiles, encased in flour tortillas. A creamy sauce made from cream of chicken soup and sour cream is spread both under and over the rolled tortillas, then finished with a generous layer of Mexican blend cheese before baking. The oven melting brings a cohesive texture and melds the flavors. The green chiles introduce a mild heat and tang, while the creamy sauce gives moisture and richness to the filling.
The baking process at 350°F for 30 minutes heats everything through and creates a bubbly, lightly browned cheese top. Serving these enchiladas with fresh Pico de Gallo or guacamole introduces fresh brightness and balances the richness of the dish. This recipe allows flexibility in meats used, any shredded meat like chicken or ground beef can be substituted for the roast beef base.
For the best shredded beef, cooking it low and slow in a slow cooker for several hours helps achieve tenderness suitable for shredding. The creamy sauce and softened tortillas make this a hearty, creamy, and mildly spiced dinner option with approachable flavors and textures.
Ingredients
- 8 flour tortillas
- 5 cups roast beef shredded
- 4 ounces green chiles drained
- 10.5 ounces cream of chicken soup
- 1 cup sour cream
- 2 cups Mexican blend cheese shredded
Instructions
- In a small bowl, combine the cream of chicken soup and the sour cream. Spread 1/4 cup of this mixture in the bottom of a 9x13 pan. Set the remainder aside.
- Combine the shredded roast beef (or meat of your choice) with the green chiles. Place a little over 1/2 a cup of meat mixture down the center of a flour tortilla. Roll it up and place it seam down in the 9x13 pan. Repeat with the remaining 7 tortillas.
- Once all of the tortillas are rolled and placed in the pan, spread the remaining soup/sour cream mixture over top the tortillas. Sprinkle the shredded cheddar cheese over the top.
- Bake at 350 for 30 minutes or until heated through and bubbly.
- Serve with fresh Pico de Gallo or salsa and a side of guacamole.
Notes
- You can substitute shredded chicken or ground beef for the beef to vary the filling.
- Slow cooking roast beef for 8-9 hours on low yields easily shredded meat.
- Green chiles are optional; the enchiladas remain flavorful without them.
- The recipe yields 8 enchiladas; nutritional information varies by ingredient brands and should be calculated individually.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 54mg | 18% |
| Sodium | 995mg | 41% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 302mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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