Description
A simple and delicious recipe for Shredded Beef Enchiladas, perfect for using leftover beef.
Ingredients
Scale
- 2 cups shredded beef (cooked)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 small corn or flour tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Olive oil for sautéing
- Fresh cilantro for garnish (optional)
Instructions
- Heat a skillet over medium heat and add a drizzle of olive oil. Sauté the diced onion until transparent, about 3-4 minutes.
- Add the minced garlic, cumin, and chili powder, and stir for an additional 1 minute.
- In a large bowl, combine the sautéed onion and garlic mixture with the shredded beef. Add half of the enchilada sauce and mix until well combined.
- Preheat your oven to 350°F (175°C). Place 2-3 tablespoons of the beef filling on each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top. Sprinkle the shredded cheese generously over the sauce.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Remove from the oven, let cool slightly, and garnish with fresh cilantro if desired. Serve hot and enjoy!
Notes
- Can use leftover beef for the filling.
- Warm corn tortillas in a dry skillet to make them pliable.
- Feel free to use store-bought or homemade enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Shredded Beef Enchiladas, Beef Enchiladas, Mexican Recipe