Shredded Beef Enchiladas

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Shredded Beef Enchiladas are filled with tender shredded beef and cheese, then topped with enchilada sauce and more cheese and baked until hot and bubbly.

Course Main Dish

Cuisine Mexican

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 424kcal

Author Kathy Berget

Equipment

Baking Dish 8x11 or 7x11 inch dish

Ingredients

2 cups Shredded Beef leftover and cooled
1 can Red Enchilada Sauce 28-ounce can, mild or hot
2 cups Shredded Cheddar Cheese
8 corn tortillas

Instructions

Place leftover shredded beef into a bowl. Add ½ cup of enchilada sauce and toss gently until the sauce covers the meat.
2 cups Shredded Beef, 1 can Red Enchilada Sauce
Place ½ cup of the enchilada sauce in the bottom of an 8x11-inch casserole dish.
Working with 2-3 tortillas at a time, place the tortillas between 2 slightly damp paper towels. Microwave for 5-10 seconds until the tortillas are warm. This helps prevent the corn tortillas from splitting when rolling.
Place one warmed tortilla on a flat surface. Add ¼ cup of the shredded beef and about 3 tablespoons of shredded cheese.
2 cups Shredded Cheddar Cheese
Roll each tortilla and place in the casserole dish, seam-side down.
Repeat with the remaining tortillas.
Top rolled and filled tortillas with one cup of enchilada sauce.
Sprinkle ½ cup of cheese over the top.
Cover with foil and bake in a preheated 350°F oven for 15 minutes. Remove the foil and continue baking for another 15 minutes until the cheese is melted and the enchiladas are heated through.

Notes

Extra Enchilada Sauce - You will have some extra enchilada sauce. You can add it to the top of the filled tortillas if you like saucy enchiladas. Or cover and refrigerate for later.
Warm the corn tortillas before filling. This makes them more flexible and helps prevent cracking when rolled.
Work with just 2–3 tortillas at a time. Warm them as you go so they stay soft and pliable.
Don’t overfill the tortillas. About ¼ cup of shredded beef and 3 tablespoons of cheese is enough to fill each tortilla while still making it easy to roll.
Place the enchiladas seam-side down. This keeps them from unrolling while they bake.
Cover for the first 15 minutes. This helps keep the tortillas soft while the filling heats through. Remove the foil for the final 15 minutes so the cheese melts nicely.

Nutrition