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Cheesy Shredded Beef Enchiladas

Satisfy your taste buds with these mouth-watering cheesy shredded beef enchiladas wrapped in soft, warm tortillas and drenched in a rich red sauce for an unforgettable family meal.
2
40 min
TOTAL TIME
620
CALORIES
$1.74
PER SERVING
Cheesy Shredded Beef Enchiladas
Ingredients
8 INGREDIENTS
8 SERVINGS
Red Enchilada Sauce
28 oz red enchilada sauce
Shredded Beef
1 1/2 cups shredded beef
Onion
1/2 cup onion
finely chopped
Mexican Cheese Blend
12 oz mexican cheese blend
Vegetable Oil
2 tbsp vegetable oil
Sour Cream
2 cups sour cream
Fresh Cilantro
1/4 cup fresh cilantro
chopped
Flour Tortillas
8 whole flour tortillas
8 inches diameter
Directions
10 STEPS
20 min
PREP TIME
20 min
COOK TIME
40 min
TOTAL TIME
1
Preheat oven to 375 degrees F.
2
Pour 1/4 of the red enchilada sauce into a 9x13 inch casserole dish to thinly coat the bottom.
3
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add 1/2 cup finely chopped onion and cook until soft and translucent, about 5 minutes.
4
Add 1 1/2 cups shredded beef to the onions, cook for another 5 minutes.
5
Fill each tortilla with a couple spoonfuls of the beef and onion mixture and some cheese, reserving about half of the cheese for topping.
6
Roll each enchilada and place seam side down in the casserole dish.
7
Pour the remaining enchilada sauce evenly over the rolled enchiladas and top with the remaining shredded cheese.
8
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes until heated through.
9
Remove the foil during the last few minutes of cooking, if needed, to completely melt the cheese.
10
Serve hot, topped with a dollop of sour cream and a sprinkle of chopped fresh cilantro.
Health Info
Macros
32g
CARBS
42g
FAT
26g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Whats the best way to store leftover Beef Enchiladas?
What are Beef Enchiladas?
What ingredients do I need to make Beef Enchiladas?
Whats the best way to cook the ground beef for Beef Enchiladas?
Can I use chicken instead of beef in my enchiladas?
Whats the best way to prevent the tortillas from breaking when rolling the enchiladas?
What can I do if my enchiladas turn out too dry?
What are some good side dishes to serve with Beef Enchiladas?