Tonight was the last night of leftovers from that amazing roast beef I made Monday night. I'm sad that all of my roast beef is gone, but I'm also really glad that I made the most of it. I'm also glad that I got to try something really out of the box with this recipe.
The best word I have to describe these enchiladas is... zesty! As any regular reader here will know, I love green chiles. These enchiladas have a double whammy of green chiles which is like heaven to me.
My normal enchilada recipe is for chicken enchiladas made with red enchilada sauce and corn tortillas. They're actually Dad's recipe, and they are probably my second favorite family recipe. Tonight's enchiladas were a bit different, made with flour tortillas, green chile enchilada sauce, and shredded beef. I was a little unsure about them at first, but oh, man! They were awesome!
And here is how you can enjoy them!
Shredded Beef Enchiladas
Source: Totally Original
1 1/2-2 cups beef, cooked and shredded (I used leftover roast beef)
4 oz can green chiles
10-12 oz can green enchilada sauce, divided
1 1/2-2 cup Monterrey jack cheese, shredded
6-8 soft taco size flour tortillas (I used whole wheat)
Preheat the oven to 375 degrees. Spray an 8x8 or 9x9 baking dish with vegetable oil spray, pour about 1/3-1/2 of the enchilada sauce in the bottom and set aside.
In a mixing bowl combine the beef, green chiles, and about 3/4 cup of the cheese. Mix with a spoon or with your hands.
Spoon about 1/6 or 1/8 of your beef mixture into the middle of a tortilla.
Roll it up and place it seam side down in the prepared baking dish.
Continue filling and rolling the tortillas until you have used all of the meat and the baking dish is full.
Pour the remaining enchilada sauce over the top as evenly as possible.
Sprinkle the remaining cheese over the top (or as much of it as you want, I probably overdid it on the cheese but I like things cheesy) and place in the preheated oven.
Bake for 25-30 minutes until the cheese is melted and starting to brown and bubble. Let rest for about 5-10 minutes before serving.
Serve warm with refried beans and rice if desired.
4 oz can green chiles
10-12 oz can green enchilada sauce, divided
1 1/2-2 cup Monterrey jack cheese, shredded
6-8 soft taco size flour tortillas (I used whole wheat)
Preheat the oven to 375 degrees. Spray an 8x8 or 9x9 baking dish with vegetable oil spray, pour about 1/3-1/2 of the enchilada sauce in the bottom and set aside.
In a mixing bowl combine the beef, green chiles, and about 3/4 cup of the cheese. Mix with a spoon or with your hands.
Spoon about 1/6 or 1/8 of your beef mixture into the middle of a tortilla.
Roll it up and place it seam side down in the prepared baking dish.
Continue filling and rolling the tortillas until you have used all of the meat and the baking dish is full.
Pour the remaining enchilada sauce over the top as evenly as possible.
Sprinkle the remaining cheese over the top (or as much of it as you want, I probably overdid it on the cheese but I like things cheesy) and place in the preheated oven.
Bake for 25-30 minutes until the cheese is melted and starting to brown and bubble. Let rest for about 5-10 minutes before serving.
Serve warm with refried beans and rice if desired.
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