Lunch: Beef and Cheddar Enchiladas Recipe | Myrecipes

Recipe by Adam Hickman A decadent beef roast fills these mouth-watering enchiladas. This unique Tex-Mex dish is sure to have everyone begging for the recipe.

Ingredients

2 teaspoons canola oil
1 cup chopped onion
1 tablespoon minced garlic
1 tablespoon chopped chipotle chile in adobo sauce
1 cup chopped tomato
1/3 cup chopped cilantro stems
12 ounces shredded pot roast from Traditional Beef Pot Roast with Carrots
1 cup sauce from Traditional Beef Pot Roast with Carrots
4 light flour tortillas (such as La Tortilla Factory)
Cooking spray
1.5 ounces shredded reduced-fat cheddar (about 1/3 cup)
1/2 cup chopped tomato
1/4 cup cilantro leaves

Instructions

Preheat oven to 350 °. Heat canola oil in a large skillet over medium heat. Add onion; sauté 2 minutes. Add minced garlic and chopped chipotle chile; cook 2 minutes. Add 1 cup chopped tomato and chopped cilantro stems; cook 2 minutes. Add shredded pot roast and 1 cup sauce from Traditional Beef Pot Roast with Carrots; cover and simmer 5 minutes. Divide beef mixture among tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Pour 1/2 cup sauce over tortillas; sprinkle with cheddar. Cover; bake at 350 ° for 30 minutes. Turn broiler to high. Broil, uncovered, 2 minutes. Top with 1/2 cup chopped tomato and cilantro leaves.

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