Shredded beef Enchiladas Made With just 6 ingredients! This easy Dinner idea Is A Crowd Pleaser And Is full of Corn, red meat, green Chiles, Cheese And covered In red Sauce.


Who else loves enchiladas? I think that if my husband needed to choose one food that I make to eat for the relaxation of his lifestyles, he might genuinely pick enchiladas (have you tried our chook Enchiladas or red Cheese Enchiladas?). I suppose we are able to all agree that they’re scrumptious and so fun to change up.

I make enchiladas for dinner frequently, with a ramification of fillings, and they may be always scrumptious, however these shredded beef enchiladas are a number of our favorites. They’re the perfect way to burn up all of that leftover meat after a Sunday roast, and they taste extremely good! We use a canned pink sauce to make these pork enchiladas splendid smooth, but you may usually attempt our home made pink sauce too.



  • 1 cup corn
  • 1 20 oz. can red enchilada sauce
  • 3 cups roast beef shredded, cooked
  • 1 4 oz. can green chilies diced
  • 12 small flour or corn tortillas warmed
  • 2 1/2 cups shredded cheese divided


  1. Preheat the oven to 350.
  2. In a medium bowl, mix collectively the shredded red meat, inexperienced chilies, corn, and half of cup enchilada sauce. spread half cup of enchilada sauce into the bottom of a 9 x 13 baking dish.
  3. Scoop about 1/3 cup of filling into the middle of each of the tortillas, and sprinkle with cheese (reserving approximately 1 cup of cheese for the pinnacle of the enchiladas). Roll each tortilla up and place seam facet down within the prepared baking dish.
  4. Pour the closing enchilada sauce over the top of the rolled up tortillas, spreading to cover the tortillas completely. Sprinkle with the remaining shredded cheese.
  5. Bake 20-25 mins, or till the cheese is melted and the sauce is effervescent. Serve warm.

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