Shredded Beef Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
12 serving Grabill Canned Beef (1 oz serving) 12 serving La Tortilla Factory Hand Made Style Corn Tortillas--White Corn (1 5" tortilla) 1 cup, chopped Onions, raw .5 cup Green Chili Peppers, canned 28 oz EL PATO Enchilada Sauce (1 oz/28g) (by BANDUCCICM) 3 serving Coburn Farms Finely Shredded Colby-Jack Cheese (1/3 cup) 3 serving Clover Valley Cooking spray (1/3 sec. spray) .25 cup Corn Starch .5 cup (8 fl oz) Water, tap 1 clove Garlic
Chop onion and mince garlic. In sprayed skillet, cook onions and garlic until tender and fragrant.
Drain and shredded beef with fork. Add to onion mixture.
Add green chili peppers and heat until warm.
Add 1/3 cup cheese
While meat mixture is heating, in a pot add the enchilada sauce and bring to a boil. Combine the corn starch and COLD water. Whisk into the boiling sauce. Continue whisking to the desired consistency. Remove from heat.
Remove from skillet and set aside. Wipe pan clean and spray with cooking spray. Heat over medium-high to high heat. Add 1 tortilla to skillet and turn over after 15-20 seconds. Remove and set aside. Heat remaining tortillas.
Pour half of the sauce into the bottom of a sprayed 9x13 baking dish. Fill each tortilla with some of the meat mixture and place in pan, seam side down. Top with remaining cheese and sauce.
Bake in 350 degree oven for 30 minutes.
Serving Size: 1 enchilada
Drain and shredded beef with fork. Add to onion mixture.
Add green chili peppers and heat until warm.
Add 1/3 cup cheese
While meat mixture is heating, in a pot add the enchilada sauce and bring to a boil. Combine the corn starch and COLD water. Whisk into the boiling sauce. Continue whisking to the desired consistency. Remove from heat.
Remove from skillet and set aside. Wipe pan clean and spray with cooking spray. Heat over medium-high to high heat. Add 1 tortilla to skillet and turn over after 15-20 seconds. Remove and set aside. Heat remaining tortillas.
Pour half of the sauce into the bottom of a sprayed 9x13 baking dish. Fill each tortilla with some of the meat mixture and place in pan, seam side down. Top with remaining cheese and sauce.
Bake in 350 degree oven for 30 minutes.
Serving Size: 1 enchilada
Nutritional Info Amount Per Serving
- Calories: 245.0
- Total Fat: 6.0 g
- Cholesterol: 36.6 mg
- Sodium: 597.7 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 1.6 g
- Protein: 18.6 g
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