Description
Shredded Beef Enchiladas bring comfort straight from Mexican kitchens to your dinner table, delivering warm tortillas packed with tender, seasoned meat that melts in your mouth. Creamy cheese and zesty sauce make this recipe a total crowd-pleaser your family will request again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups shredded beef
- 8 corn tortillas
- 2 cups enchilada sauce
Supporting Ingredients:
- 1 cup shredded cheese
Garnish:
- ½ cup chopped onions
- ½ cup chopped cilantro
Instructions
- Heat your oven to precisely 350°F (175°C) for consistent cooking.
- Combine 2 cups shredded beef with ½ cup chopped onions and ½ cup cilantro in a mixing bowl.
- Warm 8 corn tortillas in a skillet for 10-15 seconds on each side to make them pliable.
- Spread 3-4 tablespoons of beef mixture down the center of each tortilla.
- Roll each tortilla tightly around the filling, creating compact enchiladas.
- Arrange rolled enchiladas seam-side down in a 9×13 inch baking dish.
- Drench the enchiladas with 2 cups of enchilada sauce, covering every inch.
- Shower 1 cup of shredded cheese evenly across the top of the dish.
- Slide the baking dish into the preheated oven and bake for exactly 20 minutes.
- Remove when cheese is completely melted and edges look slightly crispy.
Notes
- Softening tortillas in a pan helps prevent cracking when rolling enchiladas, making them easier to handle.
- Choose a well-marbled beef cut like chuck roast for tender, flavorful shredded meat that falls apart beautifully.
- For a lighter version, swap regular cheese for low-fat options and use whole wheat tortillas to boost nutrition.
- Make the filling ahead of time and refrigerate, which allows flavors to develop and simplifies assembly on cooking day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Beef
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 415 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 55 mg