Simple beef enchilada-only 6 ingredients!

Simple beef enchilada-only 6 ingredients!

Beef enchilada made with only 6 ingredients! This simple dinner idea is very popular, with corn, beef, green peppers, cheese and red sauce.

If you have any leftover roasts, this is a great lazy day dinner! If we don’t use the leftover roast for these enchiladas, we will use it to make green chile burritos. Both are delicious!

Easy to chop beef enchiladas

Who else likes enchiladas?

I think if my husband had to choose a food I cooked for the rest of his life, he would definitely choose enchilada (have you tried our chicken enchilada or red cheese enchilada?). I think we all agree that they are delicious and fun to change!

I often make enchiladas for dinner. There are various fillings in them, and they are always delicious, but these shredded beef enchiladas are our favorite.

They are the perfect way to use up all the meat left over from the Sunday roast, and they taste great! We use canned red sauce to make these beef enchiladas is super easy, but you can also try our homemade red sauce anytime!

How to make beef enchiladas

There are only six ingredients for these enchiladas, most of which I almost always have on hand (obviously, for enchiladas related emergencies!).

• beef
• Green chili
• cheese
• Flour tortillas
• corn
• Red hot sauce (we like homemade red sauce)

I made it with fresh corn from the farmers’ market, but you can easily substitute canned corn or frozen corn. As far as roast beef is concerned, this Babaco beef recipe is my favorite, but in fact any roast recipe will work.

I am usually a tortilla girl, but I kind of like to make these enchiladas with flour tortillas. Depending on which type of tortillas you use, their results will vary, but both ways are delicious!

Fill, bake and serve

full. This recipe is enough to make twelve enchiladas for six adults. I like the Fajita-sized flour tortillas (or regular-sized tortillas). It may be a bit messy to fill up all the enchiladas, but once you start, they will be quick. Make sure to leave enough cheese to sprinkle on top, because that is the best part!

bake. The time to bake the enchilada filling is just enough to melt the cheese and heat up the filling, and you’re done!

Serve. I like to serve it with sour cream, fresh tomatoes, avocado, and shredded lettuce, they are so, so good!

Advance and store

This recipe is very easy to double or even triple the recipe and store the extra food in the refrigerator. In my busy days, I have always been grateful or uncomfortable being able to defrost a pot of enchiladas, but still have a warm and delicious meal for my family.

arrive freeze, Just put it in an airtight container or cover it with plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator overnight before baking.

Put leftovers in the refrigerator Place in an airtight container for 2-3 days. You can also divide leftovers into separate airtight containers and freeze them. Reheat in the microwave.

We hope you enjoy these enchiladas as much as we do!

You can also complete the meal in the following ways:

For more enchilada recipes, be sure to check out:

Course main course

Mexico food

Preparation time 10 minutes

20 minutes cooking time

Total time 30 minutes

6 servings

Calories 644 kcal

Author Little Luna

• 3 cups shredded roast beef, cooked
• 1 4 oz.Can green chili be diced
• 1 cup corn
• 1 20 oz. You can eat red hot sauce (we like homemade red sauce)
• 2 1/2 cups shredded cheese divided
• 12 small flour or tortillas to heat

• Preheat the oven to 350.

• In a medium bowl, combine the shredded beef, green chilies, corn, and ½ cup of hot sauce. Spread ½ cup of enchilada on the bottom of a 9 x 13 baking pan.

• Scoop about ⅓ Pour one cup of filling into the middle of each tortilla and sprinkle with cheese (reserve about 1 cup of cheese for the top of the enchilada). Roll up each tortilla and place the seam side down in the prepared baking pan.

• Pour the remaining enchilada filling on top of the rolled tortillas and spread out to completely cover the tortillas. Sprinkle with remaining shredded cheese.

• Bake for 20-25 minutes, or until the cheese is melted and the sauce is bubbling. Serve hot.

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