Happy Monday! I hope everyone had a great time celebrating Thanksgiving with their loved ones. Alex & I are lucky to live close enough to both families that we get to celebrate the holiday twice, once on Thursday and the 2nd round on Saturday. The meal I am sharing today is my Mom’s recipe for enchiladas. They can be made from any kind of left over shredded meat, so it is a great way to use up some of that left over turkey. This time around I opted for shredded beef enchiladas to use up some of the meat from my French Dip roast.
Ingredients (serves 4):
- 3 cans (15 ounce each) medium spice enchilada sauce (I use Las Palmas)
- 1 can (7 ounces) diced green chilies (I use Ortega)
- Grated cheddar cheese (approximately 2 cups, I grate as I go)
- Shredded meat, can use beef, chicken or turkey (I use about 3-4 cups meat)
- 10 corn tortillas
- Cooking oil
- Olives and sour cream to top
In a large skillet over medium-high heat, add you shredded meat.
Add to the pan 2 cans of enchilada sauce and the can of diced green chilies.
Simmer on medium heat for 10-15 minutes.
Meanwhile, preheat oven to 400 degrees. Open the 3rd can of enchilada sauce and pour a small amount into the bottom of your glass baking dish.
Heat a small skillet over medium heat. Add a splash of cooking oil to the pan. Warm up the tortilla in the hot oil, flipping after 30 seconds. Repeat until all tortillas are warmed and oily on both sides. Make sure to not leave it in the pan for too long or it will get crispy.
Set up your assembly line of tortillas, saucy meat, cheddar cheese and the baking dish.
Using a paper towel to keep your hand clean, load up the center of the tortilla with the saucy meat mixture and top with cheese.
Roll and place seam side down into the baking dish. I like to roll it in the sauce of the baking dish as I place it down.
Repeat with remaining tortillas, making sure to space out your meat and cheese so that all are approximately the same size. They should be snugly lined up in your baking dish.
Pour a nice drizzle of the remaining enchilada sauce over the top, but not so much that you drown them.
Top with a nice layer of shredded cheddar cheese.
Bake at 400 degrees for 25-40 minutes, or until browned and crisp.
Serve and enjoy! I like to top mine with a generous dollop of sour cream and olives. Such a great way to use up extra shredded meat and super delicious too. Thanks Mom for teaching me this easy and delightful recipe for shredded beef enchiladas!