Shredded Beef Enchiladas
The crock pot does all of the work for the meat, then wrap it up in corn tortillas, top it with homemade red enchilada sauce and cheese and bake to perfection.
Servings: 8 servings
Calories: 296kcal
Ingredients
- Follow the instructions for my Crock pot Shredded Beef
- Make up a batch of Homemade Red Enchilada Sauce
- 2 cups Shredded Mexican Cheese
- 8-10 Corn Tortillas
Instructions
- Preheat your oven to 350 degrees. Pour a little sauce into the bottom of a 10×8 baking dish.
- Warm your tortillas in the microwave for about 30 seconds, to make them easier to work with, and less likely to crack
- Fill the middle of the tortilla with meat, and lay them seam side down in the baking dish. Do this until the dish is full.
- Top with sauce and cheese.
- Cover with foil and bake for 30 minutes covered, uncover and bake until cheese is bubbly.
- Let sit in pan for about 5 minutes before serving.
Nutrition
Serving: 1g | Calories: 296kcal | Carbohydrates: 31g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 44mg | Sodium: 369mg | Fiber: 4g | Sugar: 2g