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Mexican Shredded Beef Enchiladas

[heart_this] · Feb 20, 2018 · 1 Comment

Mexican Shredded Beef Enchiladas

Tender beef wrapped in tortillas and smothered in a tasty enchilada sauce and plenty of melted cheese!

Enchiladas are are always welcome in my books! You really can’t go wrong taking a tasty filling, wrapping it up in a tortilla, smothering it with sauce and cheese and baking it until the sauce is bubbling and the cheese is all nice and melted and good! These enchiladas are stuffed with tender Mexican pulled beef and a chipotle and ancho enchilada sauce with a hint of cocoa. Although I could devour an entire batch of these shredded beef enchiladas just with the meat, sauce, tortillas and melted cheese, I also like to top them with some cool and fresh guacamole, pico de gallo, sour cream and queso fresco for one really tasty and satisfying meal!

Mexican Shredded Beef Enchiladas
Use multiple baking dishes is needed or desired!

Mexican Shredded Beef Enchiladas
Mexican Shredded Beef Enchiladas
Mexican Shredded Beef Enchiladas

Mexican Shredded Beef Enchiladas
Mexican Shredded Beef Enchiladas

Mexican Shredded Beef Enchiladas

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Tender beef wrapped in tortillas and smothered in a tasty enchilada sauce and plenty of melted cheese!

ingredients
  • 2 cups chipotle and ancho cocoa enchilada sauce
  • 2 cups Mexican shredded beef or barbacoa beef
  • 1 onion, sliced and sauteed
  • 2 cups cheese (such as cheddar and/or monterey jack), shredded
  • 8 (7 inch) tortillas (corn or flour)
directions
  1. Mix 1/2 cup of the enchilada sauce with the beef and onions.
  2. Spread 1/2 cup of the enchilada sauce into the bottom of a large baking dish.
  3. divide the beef mixture between the tortillas, roll up the tortillas and place them in the baking dish with the seam side down.
  4. Pour the remaining enchilada sauce over the rolled up tortillas and sprinkle on the cheese.
  5. Bake in a preheated 350F/180C oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
Option: Top with one or more of: guacamole, pico de gallo, sour cream, queso fresco, cilantro, green onions, etc.
Tip: If using corn tortillas, warm them first and dip them in the enchilada sauce before filling and rolling them to help prevent them from cracking.
Nutrition Facts: Calories 485, Fat 23g (Saturated 12g, Trans 0.8g), Cholesterol 101mg, Sodium 1482mg, Carbs 35g (Fiber 5g, Sugars 9g), Protein 33g

Nutrition by: Nutritional facts powered by Edamam
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30 Minute Meals, Beef, Food, Gluten-free, Low-carb, Main Course, Mexican, One-Pan, Recipe, Texmex

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Reader Interactions

Comments

  1. BusinessFirstFamily.com says

    February 20, 2018 at 4:03 pm

    I'm with you, it's hard to go wrong melted cheese on top of a tortilla with all the good stuff inside. I love how you made this enchilada recipe your own. This is definitely a dish I would order at a restaurant and thankfully wouldn't have to call a carpet cleaning business for. I do love to douse my Mexican food with sour cream, it's a solid option.

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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