Description
These Shredded Beef Enchiladas are a savory and satisfying Mexican dish that is perfect for a family dinner. Tender shredded beef, flavorful enchilada sauce, and melted cheese all rolled up in flour tortillas and baked to perfection.
Ingredients
Cooked Shredded Beef:
3 cups
Enchilada Sauce:
2 cups (plus more for topping)
Mexican Blend Cheese:
2 cups shredded
Flour Tortillas (8-inch):
8
Onion:
1 small, finely chopped
Garlic:
2 cloves, minced
Olive Oil:
1 tablespoon
Ground Cumin:
1 teaspoon
Chili Powder:
1 teaspoon
Salt:
½ teaspoon
Black Pepper:
¼ teaspoon
Cilantro:
Fresh, chopped (for garnish)
Sour Cream:
Optional for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Sauté Onion: In a skillet over medium heat, sauté the chopped onion in olive oil until soft, about 3–4 minutes.
- Add Flavors: Add garlic, cumin, chili powder, salt, and pepper. Cook for another minute.
- Combine: Stir in shredded beef and ½ cup of enchilada sauce. Heat through.
- Prepare Tortillas: Warm tortillas to make them pliable.
- Assemble: Spread enchilada sauce in a baking dish. Fill each tortilla with beef mixture and cheese. Roll up and place seam-side down in the dish.
- Bake: Pour remaining sauce over the top, add cheese, cover with foil, and bake for 20 minutes. Uncover and bake for an additional 10 minutes until cheese is bubbly.
- Serve: Garnish with cilantro and serve with sour cream if desired.
Notes
- You can use corn tortillas for a more traditional taste.
- Leftover pot roast or brisket can be used for the beef.
- For extra heat, add jalapeños or green chilies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
