Cheesy Roast Beef Enchiladas with Sour Cream Sauce
These Cheesy Roast Beef Enchiladas are a delicious and comforting dish, perfect for using up leftovers or canned ingredients. Rich in flavor and texture, this recipe features tender tortillas stuffed with savory roast beef, zesty green chilies, and a luscious sour cream sauce. With two types of cheese melted on top, each bite is a delightful mixture of creaminess and spice. It's a simple yet satisfying meal that has been cherished in our household since childhood. Plus, you can easily lighten it up by using low-fat sour cream and cheese without sacrificing flavor. Enjoy a taste of home with these easy-to-make enchiladas, an ideal choice for family dinners or gatherings.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
canned roast beef
1 (12-ounce can, shredded)
medium onion
1 (diced)
cheddar cheese
8 ounces (grated, divided use)
Monterey Jack pepper cheese
8 ounces (grated, divided use)
corn tortillas
12 (softened)
sour cream
16 ounces
diced green chilies
7 ounces (undrained)
oil
as needed (for frying)
Instructions
1
Begin by heating about 1/2 inch of oil in a skillet over medium heat. Briefly fry each corn tortilla for about 10-15 seconds on each side until they are soft but not crispy. Drain on paper towels to remove excess oil.
2
Shred the canned roast beef (or your leftover roast) using a fork, including any juices. Heat it gently in a small saucepan until warmed through.
3
For each tortilla, place 1 to 2 tablespoons of the shredded roast beef in the center. Top with diced onion and a small handful of both cheddar and Monterey Jack cheese.
4
Roll the tortillas tightly around the filling and place them seam-side down in a greased 9x13 baking dish. Repeat this process until all 12 tortillas are filled and arranged in the dish.
5
Sprinkle any remaining diced onion and shredded beef over the top of the enchiladas.
6
In a bowl, combine the sour cream with the undrained diced green chilies. Mix well and spread this mixture evenly over the enchiladas.
7
Finally, sprinkle the remaining cheddar and Monterey Jack cheese over the top.
8
Bake the enchiladas in a preheated oven at 350°F (175°C) for 20-25 minutes until bubbly and warmed through. To avoid tough tortillas, be careful not to overbake.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Roast Beef Enchiladas?
They are a comforting dish made with tortillas stuffed with savory roast beef, green chilies, and a luscious sour cream sauce topped with melted cheese.
What kind of beef is used in this recipe?
You can use one 12-ounce can of shredded roast beef or leftover roast.
How many tortillas are needed?
The recipe requires 12 corn tortillas.
How should I prepare the corn tortillas?
Briefly fry each tortilla in oil for about 10-15 seconds on each side until soft but not crispy.
Why are the tortillas fried briefly?
Frying them for a few seconds makes them soft and pliable for rolling without breaking.
What types of cheese are used?
The recipe uses both cheddar cheese and Monterey Jack pepper cheese.
How much cheddar cheese is needed?
You will need 8 ounces of grated cheddar cheese, divided for use inside and on top.
How much Monterey Jack pepper cheese is needed?
You will need 8 ounces of grated Monterey Jack pepper cheese, divided for use inside and on top.
What ingredients make up the sauce?
The sauce is a mixture of 16 ounces of sour cream and 7 ounces of undrained diced green chilies.
Should the canned green chilies be drained?
No, the green chilies should be used undrained when mixing with the sour cream.
How do I prepare the canned roast beef?
Shred the beef using a fork and heat it gently in a small saucepan until warmed through.
Should the beef juices be used?
Yes, you should include the juices from the can when shredding and heating the beef.
How much roast beef is placed in each tortilla?
Place approximately 1 to 2 tablespoons of shredded roast beef in the center of each tortilla.
What else goes inside each tortilla besides beef?
Top the beef with diced onion and a small handful of both cheddar and Monterey Jack cheese.
How should the tortillas be rolled and placed?
Roll the tortillas tightly around the filling and place them seam-side down in the baking dish.
What size baking dish is needed?
A 9x13 inch baking dish is recommended for this recipe.
Should the baking dish be greased?
Yes, the 9x13 baking dish should be greased before adding the enchiladas.
What do I do with any remaining onion and beef?
Sprinkle any remaining diced onion and shredded beef over the top of the rolled enchiladas.
How do I apply the sour cream mixture?
Spread the sour cream and green chili mixture evenly over the top of the arranged enchiladas.
What is the final layer before baking?
The final step is to sprinkle the remaining cheddar and Monterey Jack cheese over the top.
What is the recommended baking temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the enchiladas bake?
Bake the enchiladas for 20-25 minutes until they are bubbly and warmed through.
How do I avoid making the tortillas tough?
To avoid tough tortillas, be careful not to overbake the dish.
Can this recipe be made with low-fat ingredients?
Yes, you can easily lighten it up by using low-fat sour cream and low-fat cheese.
Is this recipe suitable for using leftover roast?
Yes, it is specifically described as a perfect way to use up leftover roast.
How much sour cream is required?
The recipe calls for 16 ounces of sour cream.
How much oil is needed for frying?
Use about 1/2 inch of oil in a skillet for frying the tortillas.
What size is the can of green chilies?
The recipe specifies a 7-ounce can of diced green chilies.
What is the flavor profile of the dish?
It is described as a mixture of creaminess and spice with a savory roast beef center.
Is this recipe family-friendly?
Yes, it is a satisfying meal that has been cherished in households since childhood.