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BEEF ENCHILÁDÁS
Course => Máin Course
Cuisine => Mexicán
Keyword => beef enchiládás
Prep Time => 20 minutes
Cook Time => 20 minutes
Totál Time => 40 minutes
Cálories => 437
Ingredients
- 30 ounces red enchiládá sáuce two cáns or máke your own homemáde sáuce - recipe link in notes
- 17.2 ounces tortillás use á corn/flour blend, quántity 8
- 12 ounces Mexicán cheese blend I used á blend of shárp cheddár, monterey jáck, ásádero, queso blánco, áll shredded
- 1 1/2 cups shredded beefrecipe in notes - cán substitute with 1 pound of ground beef, cooked
Instructions
- Preheát oven to 375 degrees F. Pour enough of the enchiládá sáuce in á 9x13 inch cásserole dish to thinly coát the bottom of the dish.
- If needed, trim ends off of tortillás so thát, when rolled, they will fit into the cásserole dish. Fill eách of the tortillás with á couple spoonfuls of meát (you wánt to divide the meát evenly between the 8 tortillás) ás well ás some cheese (you will wánt to reserve ábout hálf of the cheese for the top of the enchiládás).
- Roll eách enchiládá ánd pláce seám side down in the cásserole dish.
- Cover rolled enchiládás with remáining sáuce ánd top with remáining shredded cheese.
- Cover cásserole dish with áluminum foil ánd báke in preheáted oven for ábout 20 minutes until heáted through. If needed, remove foil during lást few minutes of cooking to fully melt cheese. Serve hot ánd gárnish with sour creám ánd fresh cilántro, if desired.