0 from 21 votes
Shredded Beef Enchiladas (4 ingredients)
Homemade beef enchiladadas are easy to assemble ahead of time and can be customized to your tastes. Make this Mexican casserole for family dinners and serve with a big salad for a complete meal.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6
Calories: 618 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
FOR BEEF ENCHILADAS:
- 1 recipe Mexican Shredded Beef
- 12 corn tortillas
- 1 ½ -2 cups Red Enchilada Sauce
- 16 ounces shredded cheese can use Cheddar (white or yellow), Monterey Jack, Colby Jack, or Mexican Blend
GARNISHES & TOPPINGS:
- Diced avocado optional
- sour cream optional
- black olives optional
- diced tomato optional
- fresh cilantro optional
- extra enchilada sauce optional
Instructions
- I used 2 medium casserole dishes for this recipe but you can use one very large casserole (like a lasagna pan 13x9 or larger) to tuck all of the enchiladas into.
Cup of Yum
PREHEAT THE OVEN:
- Set the oven temperature to 350°.
Cup of Yum
ASSEMBLE THE ENCHILADAS
- Start with all of the enchilada ingredients ready to use, a casserole dish close by and a silicone basting brush or spoon nearby.
- Spread 1/4 to 1/3 cup of enchilada sauce on the bottom of the casserole dish. (Amount will depend on how large your casserole is.) Set aside.
- Place one corn tortilla on the work surface and spread a tablespoon of enchilada sauce over the surface of the tortilla with the spoon or basting brush.
- Spoon 2-3 tablespoons of Mexican shredded beef into a line in the center of the tortilla.
- Top with 1-2 tablespoons of grated cheese and fold the tortilla over the center filling.
- Transfer the stuffed tortilla, seam side down (to avoid it opening up) to the casserole dish. Continue in this fashion until you've filled the casserole with enchiladas.
- Brush the enchiladas with remaining enchilada sauce so that the exteriors of the tortillas are covered but not soaking with sauce. Top with remaining cheese and bake for 20-25 minutes or until the cheese is melted and the enchiladas are hot.
TO SERVE:
- Serve enchiladas with your favorite additional toppings (mentioned above).
Nutrition Information
Calories
618kcal
(31%)
Carbohydrates
23g
(8%)
Protein
39g
(78%)
Fat
41g
(63%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
140mg
(47%)
Sodium
399mg
(17%)
Potassium
458mg
(13%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
379IU
(8%)
Vitamin C
1mg
(1%)
Calcium
444mg
(44%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 618
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 23g | 8% |
| Protein | 39g | 78% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 399mg | 17% |
| Potassium | 458mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 379IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 444mg | 44% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.