1 of 6 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (225g) Recipe makes 6 servings The following items or measurements are not included below: 2 cups roast beef |
||
| Calories 285 | ||
| Calories from Fat 138 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.4g | 23% | |
| Saturated Fat 7.4g | 36% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 28mg | 9% | |
| Sodium 740mg | 30% | |
| Potassium 274mg | 7% | |
| Total Carbohydrate 28.2g | 9% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 6.8g | ||
| Protein 9.6g | 19% | |
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Leftover Beef Enchiladas
By: Bergy
Sep 20, 2001
Great way to use left over roast. I usually put in a couple of Chopped Jalapeno peppers but it depends if you like it hot or not
SERVES 6
Ingredients
- 1 tablespoon lite olive oil
- 1 onion, sliced
- 1 sweet green pepper, sliced
- 1 sweet red pepper, sliced
- 1 yellow pepper, sliced
- 2 cloves garlic, minced
- 2 cups cooked roast beef, cubed
- 1 1/2 cups taco sauce
- 1 teaspoon cumin
- 6 flour tortillas
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
- 1 tablespoon green onion, chopped
Directions
1
Saute the onion & garlic until the garlic is fragrent & the onion is soft.2
Add the sweet peppers for a minute.3
Remove from heat add beef and 1/2 cup taco sauce.4
Spoon about 3/4 cup of the meat mixture down the middle of each tortilla.5
Sprinkle with 1 tbsp of cheese.6
Fold the tortilla sides up so they overlap slightly.7
Place them side by side, seam side down, in a 11x7 baking dish.8
Spoon the remaining Taco sauce over them.9
Spoon the sour cream in a line down the middle.10
Sprinkle with the remaining cheese.11
Bake in 350F degrees oven for about 30 minutes.
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- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Caroline Cooks
On Jan 16, 2008
Totally 5*****! Great way to use up left-over roast for a really pleasing and tasty dish! Smells heavenly baking. Made for Comfort Foods in Cooking Photos.
From: Stay in the Bay NZ
On Aug 15, 2007
These were gorgous, I added salt and pepper to taste to the meat mixture and a couple of tablespoons of redcurrent jelly to sweeten slightly, instead of taco sauce I used my homemade salsa. What a quick and easy recipe to make, just loved it!!! This is a winner
From: ~Leslie~
On Apr 19, 2005
This was delicious! I used whole wheat flour tortillas and lots of extra cheese. This is a great alternative for using up left over roast beef. I omitted the cumin, as I don't care for it, and the only other thing I would change would be to grease the pan a little as mine stuck to the bottom somewhat. Truly a great recipe that was well recieved by my whole family. Thanks Bergy!
From: MontanaRose
On Jan 9, 2007
I had some left over prime rib from a night out and some left over venison roast that I needed to use up and 2 very hungry hunters to feed. I added a can of cream of mushroom soup to the sour cream and put it inside and on top of the enchiladas along with homemade salsa in place of the taco sauce. We had these two days in a row and the guys were complaining when they were all gone. Wonderful!
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