Shredded Beef Enchiladas
Hearty and flavorful shredded beef enchiladas wrapped in tortillas, topped with salsa verde and melted cheese, perfect for a cozy dinner.
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.
Notes
For extra flavor, consider marinating the beef in lime juice and spices before cooking. Enchiladas can be made ahead of time and refrigerated before baking. Customize with sour cream for creaminess or use different proteins for variations.