BEEF ENCHILADAS RECIPE
Monday, December 3, 2018
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Shredded beef Enchiladas Made With just 6 ingredients! This easy Dinner idea Is A Crowd Pleaser And Is full of Corn, red meat, green Chiles, Cheese And covered In red Sauce.
Who else loves enchiladas? I think that if my husband needed to choose one food that I make to eat for the relaxation of his lifestyles, he might genuinely pick enchiladas (have you tried our chook Enchiladas or red Cheese Enchiladas?). I suppose we are able to all agree that they’re scrumptious and so fun to change up.
I make enchiladas for dinner frequently, with a ramification of fillings, and they may be always scrumptious, however these shredded beef enchiladas are a number of our favorites. They’re the perfect way to burn up all of that leftover meat after a Sunday roast, and they taste extremely good! We use a canned pink sauce to make these pork enchiladas splendid smooth, but you may usually attempt our home made pink sauce too.
INGREDIENTS
- 1 cup corn
- 1 20 oz. can red enchilada sauce
- 3 cups roast beef shredded, cooked
- 1 4 oz. can green chilies diced
- 12 small flour or corn tortillas warmed
- 2 1/2 cups shredded cheese divided
INSTRUCTIONS
- Preheat the oven to 350.
- In a medium bowl, mix collectively the shredded red meat, inexperienced chilies, corn, and half of cup enchilada sauce. spread half cup of enchilada sauce into the bottom of a 9 x 13 baking dish.
- Scoop about 1/3 cup of filling into the middle of each of the tortillas, and sprinkle with cheese (reserving approximately 1 cup of cheese for the pinnacle of the enchiladas). Roll each tortilla up and place seam facet down within the prepared baking dish.
- Pour the closing enchilada sauce over the top of the rolled up tortillas, spreading to cover the tortillas completely. Sprinkle with the remaining shredded cheese.
- Bake 20-25 mins, or till the cheese is melted and the sauce is effervescent. Serve warm.
