Recipe by Morgorond
This is a great use for leftover or even canned roast beef and standard pantry/refrigerator items. The original recipe had melted butter poured over everything, but we found this to be unnecessary. There's no enchilada sauce or canned soups in this recipe and while it can be a bit time consuming, it's very, very simple. Also simply delicious! A favorite in our house since I was a very young girl. *Special note: We have been making this with low fat sour cream and cheese and heating the tortillas in the microwave to soften to cut the fat content. It turns out just fine.
Top Review by OceanLuvinGranny
I was in a hurry one day and I wanted to make enchiladas for unexpected company for dinner. I found this one and tried it. I usually make my own recipe for chicken enchiladas and they are always a hit. But, this is so much easier and tastes great!! I made them twice but the second time, I used canned white meat chicken. My guests raved over them and asked for the recipe. We love them and will definitely make them again. I did use Mexican blend grated cheese in place of the Monterey but it worked out great. Thanks so much so sharing this recipe. We love it!!! I hope everyone will try it. I do prefer the chicken with it, however.
- 1 (12 ounce) can roast beef
- 1 medium onion, diced
- 8 ounces cheddar cheese, grated, divided use
- 8 ounces monterey jack pepper cheese, grated, divided use
- 12 corn tortillas
- 16 ounces sour cream
- 7 ounces diced green chilies
- oil, for frying
Directions See How It's Made
- Heat 1/2 inch oil in skillet and briefly fry corn tortillas to soften. Drain well.
- Shred canned or left over roast beef and any juices with fork and heat in small saucepan.
- Place 1 to 2 tablespoons roast beef in center of each tortilla and sprinkle with diced onion and small amount of each kind of cheese.
- Place in 9X13 baking dish and repeat until all 12 tortillas have been stuffed.
- Sprinkle any remaining onion and beef over tops of enchiladas.
- Mix sour cream with undrained green chiles and spread over enchiladas.
- Top enchiladas with remaining cheeses.
- Bake at 350 for 20-25 minutes or until warmed through and bubbly.
- Do NOT over bake or tortillas will be tough on the bottom.