BEEF ENCHILADAS
Shredded beef Enchiladas Made With just 6 elements! This smooth Dinner idea Is A Crowd Pleaser And Is filled with Corn, red meat, green Chiles, Cheese And covered In red Sauce.
clean pork ENCHILADAS
Who else loves enchiladas? I think that if my husband had to choose one food that I make to devour for the relaxation of his life, he might really pick out enchiladas (have you ever attempted our chook Enchiladas or crimson Cheese Enchiladas?). I suppose we can all agree that they’re scrumptious and so fun to trade up!
I make enchiladas for dinner frequently, with a spread of fillings, and they are continually delicious, however these shredded pork enchiladas are a number of our favorites. They’re the correct manner to use up all of that leftover meat after a Sunday roast, and they flavor exceptional! We use a canned pink sauce to make those pork enchiladas exceptional smooth, but you may continually strive our homemade crimson sauce too!
INGREDIENTS:
- 3 cups roast beef shredded, cooked
- 1 4 oz. can green chilies diced
- 1 cup corn
- 1 20 oz. can red enchilada sauce
- 2 1/2 cups shredded cheese divided
- 12 small flour or corn tortillas warmed
INSTRUCTIONS:
- Preheat the oven to 350.
- In a medium bowl, blend together the shredded beef, inexperienced chilies, corn, and half of cup enchilada sauce. unfold 1/2 cup of enchilada sauce into the bottom of a 9 x 13 baking dish.
- Scoop about 1/3 cup of filling into the middle of every of the tortillas, and sprinkle with cheese (reserving about 1 cup of cheese for the top of the enchiladas). Roll every tortilla up and area seam aspect down inside the organized baking dish.
- Pour the remaining enchilada sauce over the pinnacle of the rolled up tortillas, spreading to cover the tortillas absolutely. Sprinkle with the ultimate shredded cheese.
- Bake 20-25 minutes, or until the cheese is melted and the sauce is effervescent. Serve warm.
