Leftover Beef Enchiladas Recipe
🕒 Prep Time: 15 minutes
🍳 Cook Time: 40 minutes
🕒 Total Time: 55 minutes
🥄 Servings: 6
Description:
Got some leftover roast beef? Turn it into a delicious meal with these Leftover Beef Enchiladas! Packed with flavor and customizable heat levels, it’s a perfect way to enjoy a Mexican-inspired lunch or snack.
Ingredients:
- 1 tablespoon lite olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 sweet pepper, diced
- 1 cup leftover roast beef, shredded
- 1/2 teaspoon cumin
- 6 flour tortillas
- 2 cups shredded cheddar cheese
- 1 1/2 cups taco sauce
- 1/2 cup sour cream
- 1 green onion, thinly sliced
Instructions:
-
Prepare the Filling:
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and the onion turns soft.
- Toss in the diced sweet pepper and cook for an additional minute.
- Remove the skillet from heat and stir in the shredded roast beef and cumin. Mix well, then add 1/2 cup of taco sauce to bind everything together.
-
Assemble the Enchiladas:
- Spoon about 3/4 cup of the meat mixture down the center of each flour tortilla.
- Sprinkle 1 tablespoon of shredded cheddar cheese over the meat mixture on each tortilla.
- Fold the sides of the tortillas over the filling, overlapping slightly, to form enchiladas.
- Place the enchiladas seam side down in a greased 11×7 baking dish, arranging them side by side.
-
Bake:
- Preheat your oven to 350°F (175°C).
- Spoon the remaining taco sauce over the top of the enchiladas, ensuring they’re generously coated.
- Drizzle a line of sour cream down the center of the enchiladas.
- Sprinkle the remaining shredded cheddar cheese over the top.
- Bake the enchiladas in the preheated oven for approximately 30 minutes, or until the cheese is melted and bubbly.
-
Serve:
- Once baked, remove the enchiladas from the oven and garnish with thinly sliced green onions.
- Serve hot and enjoy your flavorful Leftover Beef Enchiladas!
Nutritional Information (Per Serving):
- Calories: 255.3
- Fat: 14.9g
- Saturated Fat: 7.1g
- Cholesterol: 29.7mg
- Sodium: 326.8mg
- Carbohydrates: 22.5g
- Fiber: 2.4g
- Sugar: 3.5g
- Protein: 8.6g
Recipe Notes:
- Customize the heat level by adjusting the amount of jalapeño peppers or spicy taco sauce.
- Feel free to add extra toppings such as diced tomatoes, sliced olives, or avocado for added flavor and texture.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking. Simply cover with foil and refrigerate until ready to bake.
- Serve with a side of rice, beans, or a fresh salad for a complete meal.
