Shredded Beef Enchiladas

This last week I have used strictly frozen meat from my freezer in preparing my dinner meals! I am so thankful for a freezer and being able to pull something out in the morning and having it almost prepared for dinner.
I have updated my freezer list... go here for your own copy... and decided that there was some meat that I needed to use up. Shredded Beef was one of them. You see... after we have a Sunday roast... I take the leftover meat and throw into my food processor. Viola... shredded beef.

This is my go-to shredded beef Enchilada recipe.
I love having the beef shredded. It makes it easier for my girls to eat the enchiladas. It somehow tastes better.

Here is the recipe:

Shredded Beef Enchiladas

By Carrie Perrins 

whole wheat flour tortillas
enchilada sauce (see below)

2 cups shredded beef (see below)

1 cup shredded pepper jack cheese

2 cups shredded medium cheddar cheese, divided

Shredded Beef:

For this recipe I have used my leftover meat from a Sunday Roast. I take the leftover meat and shredded it into my food processor. Here is a link from Melanie Cooks if you have questions about this.

But for this recipe you need approximately 2 cups of shredded beef. 

For the Enchilada Sauce:

1 pkg. McCormick Enchilada Sauce

1 1/2 cups water

1 can (8oz.) tomato sauce

1/2 cup La Victoria Mild Green Taco Sauce

Combine all the ingredients and bring to a boil, reduce heat and simmer for 5 minutes. 

Remove from heat. 

Directions:

Spray a 9x13 pan with cooking spray. To assemble your Enchiladas... take a tortilla, spoon about 1-2 Tbsp. of the Enchilada sauce down the center of the tortilla. Fill with 1-2 Tbsp. of shredded beef, and then top with 1-2 Tbsp of both cheeses. Wrap up and put into 9x13 pan. Fill entire pan, and then dump the leftover Enchilada sauce over the tortillas. Then put the rest of the medium cheddar cheese, over the Enchiladas. Cover with tinfoil.

Bake at 325 degrees for 25-30 minutes. The last five minutes remove the tinfoil and watch it so it wont burn the cheese.
Makes 10-12 Enchiladas.

I don't think I have eaten a better Enchilada. In fact... when I made it earlier this week my girls had thirds. THIRDS! I let them... because sometimes when your kids are hungry they are hungry. Why not feed them??

Shredded Beef... my kind of Enchilada.
What is your kind of Enchilada?

Enjoy!
Carrie