Why Make This Recipe
Shredded Beef Enchiladas are a fantastic choice for a cozy dinner. They are hearty, flavorful, and perfect for sharing. With tender beef wrapped in warm tortillas and topped with zesty salsa verde and melted cheese, this dish can bring smiles to your table. It’s also a great way to use leftovers, making it both delicious and economical.
How to Make Shredded Beef Enchiladas
Ingredients
- 2 cups shredded beef
- 8 tortillas
- 1 cup salsa verde
- 1 cup shredded cheese
- 1 chile pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Directions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the shredded beef, salsa verde, chopped chile pepper, cumin, chili powder, salt, and pepper.
- Place a portion of the beef mixture in each tortilla, roll them up, and place them seam side down in a baking dish.
- Top the enchiladas with remaining salsa verde and sprinkle cheese on top.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Serve warm.
How to Serve Shredded Beef Enchiladas
Enjoy Shredded Beef Enchiladas hot from the oven. You can serve them with a side of Mexican rice, refried beans, or a fresh salad. Top with sour cream, avocado slices, or additional salsa for extra flavor.
How to Store Shredded Beef Enchiladas
If you have leftovers, allow the enchiladas to cool completely. Store them in an airtight container in the refrigerator for up to three days. You can also freeze the enchiladas before baking. Just wrap them tightly in foil or plastic wrap. They will keep in the freezer for up to three months.
Tips to Make Shredded Beef Enchiladas
- Use cooked shredded beef for quicker preparation. Leftover roast, brisket, or even store-bought rotisserie chicken works well.
- Feel free to customize the spices based on your taste. You can add more chili powder for a spicier kick.
- If you like a creamier texture, mix in some sour cream with the beef filling.
Variation
You can easily adapt this recipe by using different proteins, such as chicken or pork. For a vegetarian option, try using black beans, roasted vegetables, or lentils instead of the beef.
FAQs
1. Can I make these enchiladas ahead of time?
Yes, you can prepare them a day in advance. Just assemble the enchiladas, cover, and refrigerate. Bake them when you’re ready to eat.
2. What kind of cheese works best?
Shredded Monterey Jack or cheddar cheese are popular choices for enchiladas, but you can use any cheese you prefer, like pepper jack for a spicy twist.
3. How can I improve the flavor of the beef?
Marinating the shredded beef in a mixture of lime juice and spices beforehand can enhance the flavor. You can also sauté the beef with onions and garlic for extra taste.
Shredded Beef Enchiladas
Ingredients
Filling
- 2 cups shredded beef Use cooked shredded beef such as leftover roast or rotisserie chicken.
- 1 cup salsa verde Zesty salsa verde enhances the flavor.
- 1 cup shredded cheese Monterey Jack, cheddar, or pepper jack cheese works well.
- 1 none chile pepper, chopped Add more for extra heat.
- 1 teaspoon cumin For added flavor.
- 1 teaspoon chili powder Customize based on desired spice level.
- to taste none Salt and pepper Adjust to your preference.
Wrap
- 8 none tortillas Use flour or corn tortillas based on preference.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the shredded beef, salsa verde, chopped chile pepper, cumin, chili powder, salt, and pepper.
- Place a portion of the beef mixture in each tortilla, roll them up, and place them seam side down in a baking dish.
- Top the enchiladas with remaining salsa verde and sprinkle cheese on top.
Baking
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Serve warm.