Shredded Beef Enchiladas

Beef Enchiladas stuffed with incredibly tender, flavorful shredded beef and smothered with a rich, homemade enchilada sauce and melted cheese.

Ingredients

1 ½ to 2 cups Red Enchilada Sauce homemade or store-bought

8 tortillas 8-inch flour or corn/flour or corn/wheat blend

2 ½ to 3 cups Shredded Mexican Beef

3 cups shredded Monterey Jack divided

1 cup shredded sharp cheddar for topping

thinly sliced green onion for garnish

cilantro optional for garnish

Optional for Serving

sour cream, tomatoes, avocado, hot sauce or salsa

Instructions

Preheat oven to 350 degrees F.

Pour a thin layer of enchilada sauce into a 13- x 9-inch baking dish (about ½ to ¾ cup) and spread it out evenly over the bottom.

Warm the stack of tortillas for about 15 to 20 seconds in the microwave, just until very slightly warmed.

Place about ⅓ cup of the shredded beef down the center of one of the tortillas and top with about ¼ cup shredded Jack cheese. Roll up tightly and place seam side down on top of the enchilada sauce in the baking dish (they shouldn't be too tightly packed in). Spoon about 1 cup sauce (or more) over the top of the enchiladas and top with the remaining 1 cup Monterey Jack and the cheddar cheese.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 3 to 5 minutes, or until cheese is melted and sauce is bubbly.

Garnish with green onions and a little cilantro and serve with toppings of your choice.

Notes

Total time assumes the shredded beef and enchilada sauce have been made in advance.

Make-Ahead Instructions

You can make the shredded beef and enchilada sauce a day or two in advance to save time. Just shred the cooked beef and refrigerate it in an airtight container until you're ready to assemble the enchiladas. The Red Enchilada Sauce stores well for up to 4 days in the refrigerator and up to 3 months in the freezer.

If you'd like, you can assemble the enchiladas, cover the dish tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking. I recommend using sturdier corn/flour or corn/wheat blend tortillas which will hold up better if the enchiladas are assembled in advance.

Storage

Cover and refrigerate leftovers within two hours of serving. Leftovers should be consumed within 3 to 4 days.

Freezer Instructions

Assemble the enchiladas in a freezer-safe baking dish, disposable aluminum pans are a great choice. I recommend waiting to add the cheese on top until just before baking. Wrap the baking dish in a layer of plastic wrap and then completely enclose it in a layer of foil. Label it with the date and freeze the enchiladas for up to three months.

Allow frozen enchiladas to thaw in the refrigerator overnight. When ready to serve, add the cheese and bake as directed in the recipe. You might find they need a little additional time in the oven if they are very chilled.