Enchiladas From Leftover Beef
Recipe: #2143
November 07, 2011
Categories: Comfort Food, Dinner, Lunch, Main Dish, Casseroles, Beef, Vegetables, Onions, Peppers, Mexican, Cinco de Mayo, Oven Bake, Skillet, Stove Top more
" Lovely way to use up some of that leftover roast. Add a jalapeno or two if you like spicy."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (373 g)
- Calories 312.7
- Total Fat - 12.9 g
- Saturated Fat - 6.4 g
- Cholesterol - 31.1 mg
- Sodium - 987 mg
- Total Carbohydrate - 38.7 g
- Dietary Fiber - 2.5 g
- Sugars - 11.4 g
- Protein - 17.3 g
- Calcium - 443 mg
- Iron - 1.8 mg
- Vitamin C - 40.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Add oil to a skillet, saute the onion and garlic until the garlic is fragrant and the onion is translucent
Step 2
Add sweet peppers and saute for 2 minutes
Step 3
Remove from heat and add half of the taco sauce and the cumin to the peppers and onions
Step 4
Spread out the 6 tortillas and divide the roast beef, putting it down the middle of each tortilla, add 2 tablespoons of cheese to each.
Step 5
Spread on the onion and peppers over the meat on each tortilla
Step 6
Fold the sides in so they overlap slightly and place them seam side down in a lightly oiled 11X7 baking dish sides of the tortillas touching
Step 7
Spoon the remaining taco sauce over them, sprinkle with remaining cheese and spoon the sour cream in a line down the middle
Step 8
Bake uncovered in a 350f oven for 30 minutes Sprinkle with green onions and serve
Tips & Variations
No special items needed.
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