Enchiladas From Leftover Beef
Recipe: #2143
November 07, 2011
Categories: Casseroles, Onions, Peppers Mexican, Cinco de Mayo, Oven Bake, Mexican Casseroles, Beef Dinner, Mexican Dinner, more
" Lovely way to use up some of that leftover roast. Add a jalapeno or two if you like spicy."
Original is 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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the peppers, choose a variety of colors for the best flavor and presentation.
- For the taco sauce, choose a mild or medium variety for a milder flavor.
- Substitute black beans for the roast beef: This substitution will make the dish vegan and provide a protein source. It also adds a more complex flavor and texture to the dish.
- Substitute Greek yogurt for the sour cream: This substitution will make the dish healthier, as Greek yogurt is lower in fat and calories than sour cream. It will also add a slightly tangy flavor that pairs well with the other ingredients.
Vegetarian Enchiladas Replace the roast beef with 2 cups of cooked black beans, 1 cup of corn and 1/4 cup of chopped fresh cilantro. Omit the taco sauce and replace it with 1/2 cup of salsa. Bake as directed.
Vegetarian Tofu Enchiladas Replace the roast beef with 2 cups of crumbled, cooked tofu, 1/2 cup of diced red bell pepper, and 1/4 cup of chopped fresh parsley. Omit the taco sauce and replace it with 1/2 cup of enchilada sauce. Bake as directed.
Mexican Rice: This classic Mexican side dish is the perfect accompaniment to enchiladas. It's simple to make and adds a delicious flavor that complements the beef and spices in the enchiladas.
Black Beans: This classic Mexican side dish is a great complement to Mexican Rice. It's high in protein and fiber, making it a nutritious and satisfying addition to the meal. The creamy texture and smoky flavor of the beans adds a delicious depth to the meal.
FAQ
Q: How long do I bake the enchiladas?
A: Bake the enchiladas uncovered in a 350F oven for 30 minutes.
Q: What ingredients do I need for the enchiladas?
A: You will need tortillas, enchilada sauce, shredded cheese, and your choice of filling (such as chicken, beef, or vegetables).
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Fun facts:
Fun Fact 1: The origins of enchiladas can be traced back to pre-Columbian Mexico, where the Mayans and Aztecs would wrap corn tortillas around fish, beans, and squash for a tasty meal.
Fun Fact 2:Enchiladas have been a favorite of celebrities like Anthony Bourdain, who famously said, "The enchilada is a thing of beauty, a warm, comforting hug of a dish."