Left Over Beef Stew Into Enchiladas

Shredded Beefiness Enchiladas is the BEST fashion to use upward leftover roast beef! And because the meat is all ready to become, they're super fast and easy to make!

This beef enchilada recipe is creamy, hearty, and loaded with cheese! Plus, it's best made ahead of time, which is my fave!

Seriously, I could live on Mexican food! Every time nosotros go out I want to go to Mexican because it's just so good. And sometimes information technology'south hard to brand accurate Mexican food at home.

My mom and sister e'er order chicken enchiladas, and you could certainly make this recipe using chicken instead of beef.

Simply, enchiladas with shredded beef are AMAZING! Add lots of cheese and the perfect alloy of spices and you've got the ultimate condolement food!

Oh, and did I mention you lot can brand them in less than 30 minutes! Now that's my kind of recipe!

Ingredients in Shredded Beef Enchiladas:

The ingredients in this recipe are pretty unproblematic, normal ingredients you lot probably already have.

Let'due south run through them and I'm going to give y'all suggestions if yous demand to substitute.

• Shredded Roast Beefiness: Use whatsoever recipe you like. My favorites are my Slow Cooker Roast Beef and Mississippi Roast. We're going to add lots of seasonings so don't worry too much about how the roast was seasoned before.
• Enchilada Sauce: This is a quick and easy recipe so I'chiliad using a tin of mild sauce from the store. Experience gratis to make your ain bootleg sauce if you have time.
• Sour Cream
• Cream of Mushroom Soup: Y'all can also use foam of chicken, or foam of celery if that'south what you accept. OR, you tin use cream cheese instead if you don't want to use cream of whatever.
• Chili Powder, Garlic Pulverization, Cumin, Oregano, Table salt: Or use store-bought enchilada seasoning mix.
• Cheese: Cheddar, Pepper Jack, Mexican Blend, etc.
• Tortilla Shells: Flour or Corn.

Little Dairy on the Prairie Pro Tip: Although I'm a huge fan of shredded beefiness, you lot can switch this recipe up and use shredded craven or fried ground beef.

How to Make Beef Enchiladas:

Yous guys…I'm all almost quick and piece of cake!

I know some pulled beef enchilada recipes have SOOOOO many steps. This recipe is for busy people!

No frying shells, etc. for this recipe!

Pace 1: Mix enchilada sauce, sour cream, cream of mushroom soup, and seasonings together. Fix half of it bated.

Footstep two: Add shredded beef and half of the cheese. Stir.

STEP 3: Fill shells with beef mixture. Roll.

Footstep 4: Pour extra creamy sauce over the enchiladas. Top with cheese. Exist generous!

STEP 5: Bake.

FAQs virtually Beef Enchiladas:

Tin I make enchiladas ahead of fourth dimension?

Of class! Fill and coil them and so refrigerate. They'll keep in the refrigerator for a couple of days. If y'all're using leftover shredded beefiness they're really fast to make!

Practice enchiladas freeze well?

Enchiladas volition keep in the freezer for up to 2 months. It's a great take in repast.

How long do enchiladas keep in the fridge?

Shop in an closed container for up four days.

Shredded Beefiness Enchiladas Recipe:

Yous might want something else to serve alongside the best-shredded beef enchiladas. This pressure cooker Spanish rice is amazing and Easy!

Serve information technology with my bean dip and chips. You'll feel just like yous're at a Mexican restaurant!

Other Mexican Recipes:

• Mexican Meatballs
• Pulled Mexican Pork
• Mexican Mac and Cheese
• Crockpot Mexican Beef Dip
• Cheesy Mexican Beef Goulash
• Southwest Chicken Soup
• Craven Verde

I love it when you make my recipes and give me feedback! If you have a infinitesimal please annotate beneath and leave a star ranking! Too, be certain to follow me on Pinterest, Instagram, and Facebook!

Creamy Shredded Beef Enchiladas

Form Main Dish

Cuisine Mexican

Cook Mode Foreclose your screen from going night

Prep Time xx mins

Cook Time 30 mins

Total Time fifty mins

Shredded Beefiness Enchiladas are then Like shooting fish in a barrel to brand using leftover pulled roast beef! They're fifty-fifty amend made ahead of fourth dimension, which is a lifesaver on decorated days! Be certain to add plenty of cheese!

• ▢ 2 pounds roast beef cooked and shredded
• ▢ 28 ounces enchilada sauce
• ▢ x ounces cream mushroom soup see note
• ▢ ane loving cup sour cream
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon garlic pulverization
• ▢ one teaspoon oregano
• ▢ 1 Tablespoon chili powder
• ▢ 3 cups shredded cheese Pepper Jack, cheddar, etc.
• ▢ eight viii"-10" flour tortillas see note

Optional Enchilada Toppings:

• ▢ chopped tomatoes
• ▢ cilantro
• ▢ guacamole
• ▢ olives
• ▢ green onions
• ▢ sour cream

• Preheat oven to 375 degrees. Grease a 9×xiii baking dish.

• Mix enchilada sauce, sour foam, foam of mushroom soup, and seasonings together. Gear up half of it aside for pouring on the top.

• Add together shredded beef to half of the enchilada sauce mixture. Stir.

• If the tortillas aren't pliable microwave them for a couple of seconds until they are soft.

• Spread ane/eight of the beef mixture on one side of each tortilla. Elevation with some grated cheese (be sure to save half of the cheese to sprinkle on the superlative). Roll tortillas up and identify in the prepared baking dish.

• Pour remaining enchilada sauce over enchiladas. Peak with the residue of the grated cheese.

• Bake for 30-45 minutes or until warmed through and the cheese is melted on height.

• Serve with extra toppings!

If you really aren't into cream of "whatever" soups, yous can substitute 8 ounces of foam cheese for the soup. Make certain it'southward room temperature before adding it. Combine it with sour foam, and so add enchilada sauce and seasonings.

I love making these enchiladas ahead of time and blistering them but before it's time to eat. Assemble the enchiladas. Cover with aluminum foil. Bake uncovered for 45-55minutes.

Similar beef enchiladas with corn tortilla shells? Perfect! They piece of work great in this recipe. Since corn shells are smaller than flour shells yous might need a few more than shells. I usually use about 12 corn tortilla shells.

Calories: 485 kcal | Carbohydrates: 29 g | Poly peptide: forty g | Fat: 23 g | Saturated Fat: 11 yard | Cholesterol: 116 mg | Sodium: 3325 mg | Potassium: 485 mg | Fiber: three thou | Sugar: 9 g | Vitamin A: 1493 IU | Vitamin C: 53 mg | Calcium: 608 mg | Iron: 5 mg

tried this recipe?

Make sure to share it with me! Leave a review or tag me on Instagram

hermanwassithe.blogspot.com

Source: https://pitchforkfoodie.com/creamy-shredded-beef-enchiladas/

Share this post