Shredded Beef Enchiladas Mexican (Print Version)
# Ingredients:
01 -
1 ½ to 2 cups red enchilada sauce, homemade or store-bought
02 -
8 tortillas, 8-inch flour or corn blend
03 -
2 ½ to 3 cups Mexican shredded beef
04 -
3 cups shredded Monterey Jack cheese, divided
05 -
1 cup shredded sharp cheddar cheese, for topping
06 -
Thinly sliced green onion, for garnish
07 -
Cilantro, optional for garnish
→ Optional for Serving
08 -
Sour cream
09 -
Diced tomatoes
10 -
Sliced avocado
11 -
Hot sauce or salsa
# Instructions:
01 -
Preheat oven to 350°F.
02 -
Pour a thin layer of enchilada sauce (about ½ to ¾ cup) into a 13- x 9-inch baking dish and spread it out evenly over the bottom.
03 -
Warm the stack of tortillas in the microwave for 15 to 20 seconds, just until slightly warmed.
04 -
Place about ⅓ cup shredded beef down the center of a tortilla and top with about ¼ cup shredded Monterey Jack cheese. Roll up tightly and place seam-side down on the enchilada sauce in the baking dish. Repeat for remaining tortillas.
05 -
Spoon about 1 cup of enchilada sauce over the top of the enchiladas and top with the remaining 1 cup Monterey Jack cheese and the shredded sharp cheddar cheese.
06 -
Cover the dish with foil and bake for 25 minutes.
07 -
Remove the foil and bake for an additional 3 to 5 minutes, or until the cheese is melted and the sauce is bubbly.
08 -
Garnish with green onions and cilantro, if desired, and serve with optional toppings like sour cream, tomatoes, avocado, or salsa.
# Notes:
01 -
Shredded beef and enchilada sauce can be prepared a day or two in advance for time savings.
02 -
For best results, use sturdy corn/flour or corn/wheat blend tortillas when assembling enchiladas in advance.
03 -
Leftovers can be refrigerated for 3 to 4 days or frozen for up to 3 months.