Sour Cream Enchilada's - for leftover roast beef

Name: Sour Cream Enchilada''s - for leftover roast beef Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10
Ingredients: 2 cups Lucerne Mexican Shredded Cheese Blend; 12 - 16 oz Shredded Roast Beef; 1 10oz can green enchilada sauce; 1 pint lowfat sour cream; 1/2 cup mild salsa; 1 10.75 oz can cream of chicken soup; 8 six inch flour tortillas

(1)

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 10

Ingredients

2 cups Lucerne Mexican Shredded Cheese Blend12 - 16 oz Shredded Roast Beef1 10oz can green enchilada sauce1 pint lowfat sour cream1/2 cup mild salsa1 10.75 oz can cream of chicken soup8 six inch flour tortillas

Directions

Shred leftover roast beef. Add shredded beef and 1/2 cup of salsa to sauce pan. Mix well & heat. Mix the pint of sour cream, can of soup and green chili's in a bowl and set aside. Lay out flour tortillas. Add 1.5 oz os seasoned shredded beef, diced onion and a little under .25 cup shredded cheese to each tortilla. Roll up and place in cassarole dish. Cover with sour cream mixture. Pour can of green enchilada sauce over top and top with remaining shredded cheese. Bake at 375 degrees for 25 minutes.

Serving Size:�makes

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 354.4
Total Fat: 19.5 g
Cholesterol: 50.8 mg
Sodium: 946.6 mg
Total Carbs: 23.3 g
Dietary Fiber: 0.9 g
Protein: 27.2 g

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Member Reviews

JIACOLO
I think enchiladas with the leftover beef roast sounds great! - 8/3/19
SHARIJPO61
I doubled the recipe (big famly) and thought there was way too much sour cream. I used a medium salsa which helped to give it a little kick. I developed my taste for Mexican food in New Mexico so next time i will cut back on the sour cream and add some delcisous Hatch green chile - 1/24/14