Beef Enchiladas
Quick and simple beef enchiladas are a family favorite dinner. This Mexican dish is delicious and on the table in only 30 minutes!
Servings: 6
Equipment
Ingredients
- 3 cups roast beef, shredded, cooked
- 1 (4-ounce) can green chilies, diced
- 1 cup corn
- 1 (20-ounce) can red enchilada sauce, (we love our homemade red sauce)
- 2½ cups shredded cheese, divided
- 12 small flour or corn tortillas, warmed
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.
Video
Notes
Freezer meal. Prepare as directed, but don't bake. Use a freezer-safe baking pan and cover it with plastic wrap and then aluminum foil. It will keep for up to 2 months. Let thaw in the fridge overnight before baking.
Store leftovers in the refrigerator in an airtight container(s) for 2-3 days, or in the freezer for 2-3 months. Reheat small portions in the microwave. Larger portions can be reheated in the oven.
Nutrition
Calories: 644kcal | Carbohydrates: 40g | Protein: 35g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 116mg | Sodium: 947mg | Potassium: 486mg | Fiber: 3g | Sugar: 5g | Vitamin A: 385IU | Vitamin C: 7.4mg | Calcium: 320mg | Iron: 4.5mg