Shredded Beef Enchiladas

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Leftovers can be amazing, especially when salsa con queso is involved! Shredded beef enchiladas are on the menu tonight!

Prep Time15

Cook Time30

Total Time45

Course: 100 + BEST Easy Beef Recipes for Dinner

Keyword: beef, cheese, enchiladas, main dish, mexican, roast, salsa, shredded beef

Servings: servings

Author: Sweet Basil

Ingredients

3 Cups Shredded Beef (we use leftovers from [url:2][b]this recipe[/b][/url]
2 Cups Rice cooked
1 Can Mexican Tomatoes drained
1 Can Pinto or Black Beans drained
1 Jar Salsa Con Queso
4 Cups Shredded Cheddar Cheese divided
10 Flour Tortillas
Sour Cream and Pico de Gallo for serving

US Customary - Metric

Instructions

Heat the oven to 350 degrees. Spray a 9x13" baking pan with nonstick spray and spread 1/2 Cup of salsa con queso over the bottom.
Heat up your tortillas and wrap in a towel to keep warm.
10 Flour Tortillas
In a skillet over medium high heat with a couple of drizzles of olive oil, add the cooked shredded beef and cook until crispy edges are beginning to form, stirring occasionally, for about 5 minutes.
3 Cups Shredded Beef (we use leftovers from [url:2][b]this recipe[/b][/url]
Remove from heat.
Mix the rice and tomatoes with additional salt if needed.
2 Cups Rice, 1 Can Mexican Tomatoes
Place a little rice on each tortilla followed by beans if you're using those, shredded beef, and a couple pinches of cheese.
1 Can Pinto or Black Beans, 4 Cups Shredded Cheddar Cheese, 1 Jar Salsa Con Queso
Roll tightly and place seam side down in the baking dish.
Repeat until you've used all tortillas.
Pour the remaining salsa con queso over the enchiladas and top with remaining cheese.
Bake for 20-30 minutes or until hot through and cheese is bubbling.
Serve immediately.
Sour Cream and Pico de Gallo for serving
See note

Notes

Enchiladas are a great meal to make ahead and then cover with foil in the fridge or you can wrap tightly with saran wrap and foil and freeze for up to 2 weeks.

Nutrition