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One of my favorite things to eat is anything with a Tex Mex flair to it. I love those flavors and will try to enjoy them whenever I can!
These Shredded Beef Enchiladas are filled with lovely flavors, and are a real family favorite. With only six ingredients and using up leftover roast beef, they are a budget favorite in my home and have been for a very long time.
Today I have small batched the recipe to feed only 2 people, but of course if you want to feed more you can double or triple the recipe!
I was so lucky this past weekend to have had my middle son, his wife and his middle son over for a few days visiting from PEI.
They had to take my grandson to the children’s hospital in Halifax for some tests and so thought they would take advantage of this and spend a few days with me prior to the testing.
I was able to see my son and his oldest boy last year at this time right after I had gotten out of quarantine, so it was really nice to see him again, plus my daughter in law and of course another grandson!
I cooked us a nice Pot Roast Supper on Sunday. My grandson helped. I have been dreaming of being able to cook with my grandsons for years and years.
All my dreams are now coming true a little bit at a time! Yay!!
I ended up with a quantity of leftover beef to use up and so today I decided to make a small batch of my beef enchilada recipe, using some of the roast beef. I hate waste. This is a fabulously tasty way to repurpose it!
When my children were growing up, every holiday meal was followed by Turkey Enchiladas. And gladly so. I think my children still make them at home now!
I love enchiladas in any way shape or form. Leftover roast beef can sometimes be a bit blah if you just slice it and serve it again like that, but throw it into a casserole or a dish like this and you have some very tasty leftovers!
WHAT YOU NEED TO MAKE SHREDDED BEEF ENCHILADAS
As I said only six simple ingredients needed! These are usually things I have in my store cupboard anyways!
leftover cooked roast beef
thawed sweet corn niblets (you can also use tinned)
green chilis (when I can I buy whole jalapeno chilies, roast them, and then trim, deseed and freeze them individually. Very easy to take out and chop up while still frozen)
It is actually very easy to make and tastes so delicious when compared to the store bought type. I make double the quantity sometimes and then freeze it so that I have it ready on top to use for dishes like this one.
Simply thaw out and use as per your requirement! Easy peasy and oh so tasty!!
HOW TO MAKE SHREDDED BEEF ENCHILADAS
Nothing could be simpler or quicker to make. That’s why these make a great weeknight supper when we may be pressed for time to spend in cooking.
You begin by shredding your beef. I like to cut it into thick slices and then I shred it with my fingers. I am not a huge fan of long shreds. Maybe that is because my teeth are getting old, but shorter shreds are what I like most.
The shredded beef then gets mixed in a bowl with the green chilis and corn, as well as a small quantity of red enchilada sauce to bind everything together. You can leave the corn out if you want, but it adds some nice fiber to the dish and a bit of colour.
Spoon some enchilada sauce into the bottom of a buttered casserole dish. Not a lot, just enough to give you a thin layer on the base of your dish.
You only need four tortillas to feed two people. Spoon a quarter of the beef filling down the center of each tortilla, sprinkle on a bit of cheese, and then roll them tightly up to enclose everything.
Place them, seam side down, next to each other in your baking dish, then spoon the remainder of the sauce over top of them. I smooth it over to completely cover with the back of a spoon. Works a charm.
You then scatter the remainder of the cheese evenly over top and bake them in a moderate oven. It doesn’t take long.
You only want them heated through, the sauce bubbling and the cheese completely melted. Oh boy, do they smell good when they are baking. That smell just gets my tastebuds to tingling!
These are delicious served with a nice cooling dollop of sour cream on top. Sometimes I also like to sprinkle on chopped green onions/scallions or even chopped black olives.
I didn’t have either of those things in the house today and to be honest my sour cream was almost out of date, so its a good thing I used it! I had a nice salad on the side.
My, but these are some good, with just the right amount of spice. I don’t like things too overly spicy and these are perfect in every way!
Rich, cheesy, flavor-filled, a bit crunchy from the corn, a bit spicy from the chilies, and that cool and creamy sour cream on top, just right! I could almost eat the whole thing all by myself, but I won’t.
I will freeze one serving to take out sometime when I am lacking in inspiration and want something quick and easy to eat. To freeze just place into an air tight freezer container. Alternately you can wrap in plastic cling film and aluminum foil. They will keep for several months.
Just remove them from the freeze and pop into the fridge to thaw over night or from early in the day. They reheat very easily in the microwave. You can also keep the leftovers refrigerated for a few days (but no longer I wouldn’t think.)
Anyways, the next time you have some leftover roast beef that you want to repurpose in a most delicious way, this could be just the recipe you are looking for!
Shredded Beef Enchiladas
Author: Marie Rayner
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
These delicious enchiladas use only six ingredients and are a fabulous way to use up leftover roast beef, be it pot roast or whatever. They are quick and easy to make as well! Small batched for the smaller family, simply double or triple the ingredients to feed more.
1 1/2 cup (226g) shredded cooked roast beef
1 medium jalapeno green chili, roasted and chopped
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small baking dish. (Mine was 7 inches square.)
Spoon a couple TBS of the enchilada sauce in the bottom of the dish.
Mix the chopped beef, 1/4 cup (60ml) of the enchilada sauce, the corn and the chopped green chili together in a bowl. Scoop 1/4 of the filling onto the center of each of the tortillas. Top each with about 2 TBS of the cheese and roll each up, Place into the baking dish next to each other, seam side down.
Spoon the remaining enchilada sauce over top and spread it over to cover the enchiladas completely. Sprinkle the remainder of the cheese over all.
Bake in the preheated oven for 20 to 25 minutes, until the cheese has melted and the sauce is bubbling away. Serve hot with your favorite accompaniments. (I like sour cream and spring onions)
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I am really excited to be able to announce that I have a new baking book coming out at the end of December! Its filled with lots of lovely British Baking Recipes, all pretty popular bakes. You can check out more about it by clicking here. Pinch me, I’m dreaming!