Leftover Beef Enchiladas Recipes

LEFTOVER STEAK ENCHILADAS

Steps:

• Coat a 9 X 9 baking dish with cooking spray and set aside.
• Coat a medium sized skillet with cooking spray and saute onions until softened.
• Put in steak, rinsed black beans and taco seasoning mix with water (should say on package-if not around 2/3 cup).
• Cook until mixture is thickened.
• Add corn kernals and 1 cup of cheese and mix well.
• Spoon 1/4 of the mixture into the center of each tortilla and roll up.
• Place enchiladas seam side down in the prepared baking dish.
• Preheat oven to 350ºF.
• Pour enchilada sauce over the enchiladas making sure to cover the tortillas and top with remaining cheese.
• Bake for 15 - 20 minutes or until bubbly.
• Note: These can be frozen ahead by preparing the enchiladas through #7, bagging in a kit, the sauce in one bag, enchiladas separate, and cheese topping.
• If you are cooking from the freezer, thaw in the refrigerator, top with sauces and bake as directed.

LEFTOVER BEEF ENCHILADAS

Steps:

• Saute the onion & garlic until the garlic is fragrent & the onion is soft.
• Add the sweet peppers for a minute.
• Remove from heat add beef and 1/2 cup taco sauce.
• Spoon about 3/4 cup of the meat mixture down the middle of each tortilla.
• Sprinkle with 1 tbsp of cheese.
• Fold the tortilla sides up so they overlap slightly.
• Place them side by side, seam side down, in a 11x7 baking dish.
• Spoon the remaining Taco sauce over them.
• Spoon the sour cream in a line down the middle.
• Sprinkle with the remaining cheese.
• Bake in 350F degrees oven for about 30 minutes.

BEEF OR CHICKEN ENCHILADAS

Steps:

• In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside. , Grease a 13x9-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.

SHREDDED BEEF ENCHILADAS

Steps:

• Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
• In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
• In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
• Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
• Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.