Monday, January 18, 2016

Leftover Shredded Beef Enchiladas

These Leftover Shredded Beef Enchiladas are perfect for those who don't like leftovers. 

Enchiladas are a staple in our home; delicious recipe examples here, here, and here. Plus here's a recipe for a quick homemade Enchilada Sauce. They're all very easy to make and extremely versatile.

These enchiladas can be made different every time. This time, I used leftover Drip Beef. The beef has a vinegar flavor, so when I made the enchilada mixture, I didn't add lime. Where as if I had used leftover pot roast, I would have included lime juice. Season according to what you have for leftovers. For a creamy beef enchilada, stir in about 1/2 cup or so plain greek yogurt in with the beef mixture. For a cheesy beef enchilada, add 1/2 cup or so shredded sharp cheddar to the beef mixture. Ingredients like corn, cilantro and salsa also add great flavor to this type of enchilada.

Leftover Shredded Beef Enchiladas
Makes 6 enchiladas
  • 6 corn tortillas
  • 2 cups leftover shredded beef, slightly warmed
  • 1 (10 oz) can tomatoes with green chilies, drained
  • 1 green bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 1 clove garlic, minced (optional)
  • 1 teaspoon chili powder, or to taste
  • 1 1/2 cups enchilada sauce
  • 1 cup + 1 tablespoon canola or light tasting oil
  • about 1/4 cup cheddar cheese, finely shredded
  • toppings (shredded cheese, plain greek yogurt, lime juice...)
Heat a skillet over medium-high heat. Add 1 tablespoon oil and allow to sizzle. Add bell pepper and onion. Cook until soft and browned around the edges. Stir in garlic and cook for 30 seconds. 

In a bowl, combine beef, tomatoes with green chilies, chili powder, and cooked pepper and onion mixture. Set aside. 

In a saucepan or skillet, heat enchilada sauce over medium-low heat. Meanwhile, in a small skillet, heat 1 cup oil over medium-high. After sizzling, add tortilla. Just before crisp, remove tortilla and shake off oil. Dunk in enchilada sauce. Continue until all tortillas are coated in enchilada sauce.

Preheat oven to 400

Fill the bottom of a 9x9 pan with 1/2 cup of enchilada sauce. Take a coated tortilla and fill with about 1/4 cup beef mixture. Roll and put seam side down in pan. Continue until all tortillas are filled. Top with 1/4 cup enchilada sauce and shredded cheese.

Bake 15 minutes, or until hot and bubbly.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.