Shredded Beef Enchiladas
"I made this last night while using leftovers for dinner....everyone loved them, even my very picky son!"
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4-8
ingredients
- cooked beef (left over meat from roast)
- 8 tortillas
- 1 -2 cup shredded mexican cheese
- 1 (10 ounce) can Campbell southwest-style pepper jack soup
- 1 cup milk
- cooking spray
- sour cream
- salsa
- tortilla chips
directions
- Heat oven to 350°F.
- Grease baking dish with cooking spray.
- Shred and heat meat in skillet with small amount of water to moisten meat. Season if desired. (I used creole seasoning and some chopped onion).
- Place tortillas on microwave safe dish and microwave for 25-35 seconds.
- Placing even amount of meat and cheese in tortilla roll and place in grease baking dish.
- Combine soup and milk in med. bowl adding more milk if needed for thinner sauce. Pour sauce over tortillas.
- Cover and bake for 20 minutes.
- Serve with side of sour cream and salsa with some chips.
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RECIPE SUBMITTED BY
I'm a city-girl at heart. I love the loud busy limelight that only the big city can give you. Love got ahold of me 9 years ago and I have now been trapped in the counrty!!! haha...I have 2 children ages 4 and 5, 2 Akitas ages 1 and 3, a 1 year old Blue and Gold Macaw and oh yes, a 26 year old child too that we sometimes call the husband. I love to cook and bake and try new recipes whenever possible. I have a few cookbooks but love to "barrow" recipes from others and throw in my own flavor.
