Shredded Beef Enchiladas

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Shredded Beef Enchiladas

Tortillas stuffed with perfectly seasoned beef, salsa verde, a creamy chile pepper sauce, and melty cheese, these Shredded Beef Enchiladas are an easy weeknight dinner and also a crowd pleaser!

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: Mexican

Keyword: beef enchiladas, easy enchilada recipe, shredded beef enchiladas

Servings: enchiladas

Ingredients

2 cans (4 ounces each) diced green chile peppers , undrained
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/8 teaspoon kosher salt
1 tablespoon all-purpose flour
8 ounce container sour cream
1 & 1/2 cups shredded Monterey Jack cheese ,divided
5 cups cooked shredded beef
15 (6-7 inch) flour tortillas
1 cup salsa verde

Instructions

Preheat oven to 350 degrees F. Coat a 9x13 casserole dish with nonstick cooking spray.
In a medium saucepan, combine the chile peppers and their liquid, the cumin, chili powder, and salt; cook over medium heat for 1-2 minutes until heated through. Stir in flour and mix to combine for 1 more minute. Remove from heat and stir in the sour cream and 1/2 cup of the cheese until melted.
On the lower third of each tortilla, spread a heaping tablespoon of the sauce, followed by 1/3 cup of the beef. Roll up the tortillas tightly and place, seam side down, in the prepared dish.
Cover with foil and bake for 25 minutes. Uncover; sprinkle with 1/2 cup of the cheese, spoon salsa verde over the top, followed by the remaining 1/2 cup cheese. Place back in the oven, uncovered, for 10 minutes until the cheese is melted and the enchiladas are heated through.
Serve with a drizzle of sour cream, chopped cilantro, and sliced jalapenos, if desired.

Notes

Use chicken instead of beef. If you prefer chicken enchiladas, simply replace the beef in the recipe with some cooked shredded chicken.

Try corn tortillas. You can use corn tortillas, if preferred. Note that they are smaller than flour tortillas so you'll likely need a few extras.

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