Beef Enchiladas
Servings: 6
Ingredients
1 pound shredded beef or ground beef cooked
1 can corn (15 ounces), drained (or 2 cups fresh or frozen)
1 can diced tomatoes with green chilies (10 ounces)
1 can black beans (15 ounces), drained
1 ½ - 2 cups red enchilada sauce home made or canned (about 15 ounces)
2 cups shredded cheese Mexican blend or cheddar
6 - 8 flour tortillas large
cilantro fresh, chopped
Instructions
In a large bowl, combine beef, corn, diced tomatoes, black beans and one cup of shredded cheese. Spread about ½ cup of enchilada sauce on the bottom of a 9x13 inch casserole dish. Place a large spoonful of the beef mixture on each tortilla, roll tightly and place seam side down in the casserole dish. Spread remaining enchilada sauce on top of the rolled up tortillas, and sprinkle with the remaining cup of cheese. Bake in a 350F oven for 20 minutes, until cheese is melted and enchiladas are heated through. Garnish with fresh chopped cilantro.
Notes: Makes between 6 - 8 enchiladas depending on how full you stuff them.
Source: Mama Loves Food
(From Santa’s Workshop (Dawn))
Servings: 6
Ingredients
1 pound shredded beef or ground beef cooked
1 can corn (15 ounces), drained (or 2 cups fresh or frozen)
1 can diced tomatoes with green chilies (10 ounces)
1 can black beans (15 ounces), drained
1 ½ - 2 cups red enchilada sauce home made or canned (about 15 ounces)
2 cups shredded cheese Mexican blend or cheddar
6 - 8 flour tortillas large
cilantro fresh, chopped
Instructions
In a large bowl, combine beef, corn, diced tomatoes, black beans and one cup of shredded cheese. Spread about ½ cup of enchilada sauce on the bottom of a 9x13 inch casserole dish. Place a large spoonful of the beef mixture on each tortilla, roll tightly and place seam side down in the casserole dish. Spread remaining enchilada sauce on top of the rolled up tortillas, and sprinkle with the remaining cup of cheese. Bake in a 350F oven for 20 minutes, until cheese is melted and enchiladas are heated through. Garnish with fresh chopped cilantro.
Notes: Makes between 6 - 8 enchiladas depending on how full you stuff them.
Source: Mama Loves Food
(From Santa’s Workshop (Dawn))
