If we don’t use leftover Pot Roast for these enchiladas, we use it to make Green Chile Burritos and both are delicious!
Gotta Love a Classic!
Who else loves enchiladas for dinner? We love our favorite Cheese Enchiladas so much that we changed them up to make beef enchiladas for the perfect Mexican meal! It’s now on the rotation because we love it so much. Why we know you’ll love them:
Freezer friendly. Double the recipe and save a batch for a fiesta, a quick dinner idea for busy nights, or to send a friend in need. Classic taste. The homemade Enchilada Sauce brings the flavor of Mexico right to your kitchen. Ready in no time. With a quick prep time, just roll and bake for a warm meal in a total time of 30 minutes! Use it up. This beef enchiladas recipe is a great lazy day dinner to make with leftover pot roast or shredded beef.
Ingredients
beef – use our pot roast recipe or your favorite beef roast recipe. While these use shredded, we’ve also made lean ground beef enchiladas (ground turkey would also work). green chiles cheese – cheddar, Monterey jack, Mexican blend cheese flour tortillas – I used Flour Tortillas for these enchiladas. They will turn out a little different depending on which type of tortillas you use, but they are delicious both ways! corn – I made mine with fresh corn, but you could easily use canned corn or frozen corn instead. red enchilada sauce – we love our Homemade Enchilada Sauce, but your favorite store-bought sauce will work as well.
How to Make Beef Enchiladas
Storing Tips
To freeze ahead of time, prepare as directed, but don’t bake. Use a freezer-safe baking pan and cover it with plastic wrap and then aluminum foil. It will keep for up to 2 months. Let thaw in the fridge overnight before baking. STORE. Keep leftover shredded beef enchiladas in the fridge in an airtight container for 2-3 days. FREEZE. You can also divide the leftover easy beef enchiladas into individual serving airtight containers and freeze them. Reheat in the microwave.
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