Leftover Beef Enchiladas
Transform your dinner leftovers into a mouthwatering Mexican-inspired feast with these Leftover Beef Enchiladas! Perfectly seasoned shredded beef combines with chili powder, cumin, and garlic powder for a filling that’s packed with flavor, while creamy melted cheese and a rich red enchilada sauce bring it all together. Wrapped in soft flour tortillas and baked to bubbly perfection, this versatile recipe is a great way to repurpose cooked beef, rice, or black beans into an entirely new dish. Ready in just 40 minutes, these enchiladas are ideal for busy weeknights and can be customized with toppings like sour cream, fresh cilantro, or creamy avocado for a family-friendly dinner everyone will love.
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Recipe Information
Ingredients
- 2 cups Cooked beef (shredded or chopped)
- 8 Flour tortillas (8-inch size)
- 2 cups Red enchilada sauce
- 2 cups Shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup Cooked rice (optional, for filling)
- 1 cup Cooked black beans (optional, for filling)
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 cup Sour cream (optional, for topping)
- 2 tablespoons Chopped cilantro (optional, for garnish)
- 1 Diced avocado (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine the cooked beef, chili powder, cumin, garlic powder, and a small portion of the enchilada sauce (about 1/4 cup) to keep the beef moist and flavorful. Mix well.
Optional: If using rice and/or black beans, stir them into the beef mixture until evenly combined.
Spread a thin layer of enchilada sauce (about 1/2 cup) across the bottom of the prepared baking dish.
Lay a tortilla flat and spoon about 1/3 cup of the beef mixture into the center. Sprinkle a small handful of shredded cheese over the filling, then roll up the tortilla tightly.
Place the rolled tortilla seam-side-down in the baking dish. Repeat with the remaining tortillas and filling until all are prepared.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring everything is well-coated.
Sprinkle the remaining shredded cheese on top of the enchiladas in an even layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for a few minutes before serving.
Optional: Top with sour cream, chopped cilantro, and diced avocado for garnish.
Nutrition Facts
Calories |
4452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.7 g | 288% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 9466 mg | 412% | |
| Total Carbohydrate | 340.6 g | 124% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 28.2 g | ||
| Protein | 243.8 g | 488% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2239 mg | 172% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 3190 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
