Description
These shredded beef enchiladas are a delicious and easy Mexican-inspired main dish made using leftover pulled roast beef. The recipe features a creamy enchilada sauce blend with sour cream and mushroom soup, rolled inside warm flour tortillas with plenty of cheese. Perfect for making ahead and a great option to feed a crowd or enjoy as leftovers.
Ingredients
Main Ingredients
- 2 pounds roast beef, cooked and shredded
- 28 ounces enchilada sauce
- 10 ounces cream of mushroom soup (see note)
- 1 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 tablespoon chili powder
- 3 cups shredded cheese (Pepper Jack, cheddar, or preferred kind)
- 8 flour tortillas, 8"-10" size (see note)
Optional Enchilada Toppings
- Chopped tomatoes
- Cilantro
- Guacamole
- Olives
- Green onions
- Sour cream
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Make Enchilada Sauce Mixture: In a bowl, combine enchilada sauce, sour cream, cream of mushroom soup, cumin, garlic powder, oregano, and chili powder. Mix thoroughly. Set aside half of this sauce mixture to pour over the top of the enchiladas later.
- Combine Beef with Sauce: Add the shredded roast beef into the remaining half of the enchilada sauce mixture and stir to coat the beef evenly.
- Soften Tortillas: If your flour tortillas aren't pliable enough to roll, microwave them for a few seconds until soft and flexible.
- Assemble Enchiladas: Spread about 1/8 of the beef mixture over one side of each tortilla. Sprinkle with some shredded cheese (reserve half of the total cheese for topping). Roll each tortilla tightly and place seam-side down into the greased baking dish in a single layer.
- Add Sauce and Cheese Topping: Pour the reserved enchilada sauce mixture evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top to cover.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 45 minutes, or until the enchiladas are heated through and the cheese on top has melted and is bubbly.
- Serve with Toppings: Remove from the oven and serve hot, garnished with your choice of optional toppings such as chopped tomatoes, cilantro, guacamole, olives, green onions, and extra sour cream.
Notes
- You can substitute cream of mushroom soup with cream of chicken soup or a homemade creamy sauce for variation.
- Flour tortillas should be warmed if not freshly soft to prevent cracking when rolled.
- Leftover roast beef works great for this recipe to save time and add flavor.
- Feel free to use any shredded cheese you prefer; Pepper Jack and cheddar blend well for a mild spicy kick.
- This dish is ideal for preparing ahead of time; cover and refrigerate after assembling, then bake when ready to serve.
- Prep Time: 20 mins
- Cook Time: 30-45 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
