Leftover Beef Enchiladas

  • Prep Time: 15 mins
  • Total Time: 55 mins
  • Servings: 6
  • About This Recipe

    “Great way to use left over roast. I usually put in a couple of Chopped Jalapeno peppers but it depends if you like it hot or not”

    Ingredients

  • 1tablespoonlite olive oil
  • 1onion, sliced
  • 1sweet green pepper, sliced
  • 1sweet red pepper, sliced
  • 1yellow pepper, sliced
  • 2clovesgarlic, minced
  • 2cupscooked roast beef, cubed
  • 1 1/2 cupstaco sauce
  • 1teaspooncumin
  • 6flour tortillas
  • 1cupcheddar cheese, shredded
  • 1/2 cupsour cream
  • 1tablespoongreen onion, chopped
  • Directions

  • Saute the onion & garlic until the garlic is fragrent & the onion issoft.
  • Add the sweet peppers for a minute.
  • Remove from heat add beef and 1/2 cup taco sauce.
  • Spoon about 3/4 cup of the meat mixture down the middle of each tortilla.
  • Sprinkle with 1 tbsp of cheese.
  • Fold the tortilla sides up so they overlap slightly.
  • Place them side by side, seam side down, in a 11×7 baking dish.
  • Spoon the remaining Taco sauce over them.
  • Spoon the sour cream in a line down the middle.
  • Sprinkle with the remaining cheese.
  • Bake in 350F degrees oven for about 30 minutes.
  • Reviews

  • “Wonderful, quick and different! We had a large leftover BBQ’d steak which I cubed. Followed your directions except for the addition of cumin to the onion/pepper medley. Purchased an excellent green salsa and added to the mixture. Poured a red salsa over the assembled batch and topped with fat free sour cream. Very filling indeed!”

  • “I made these the other night with my leftover roast, and it came out so yummy! The only change I made was to use a can of enchilada sauce versus the taco sauce. I will use this again for sure, thanks for posting!”

  • “A quick, easy & tasty way to use up the leftovers from Sunday’s roast! However, I couldn’t have made this without JustaQT’s Taco Sauce (#60254) – so the glory must be shared.I scaled the recipe in half, added a chopped jalapeno, used low-fat cheddar & served the sour cream on the side – only because I don’t like it cooked. Thanx Bergy! “

  • “What an amazing recipe and a great way to use up leftover roast beef.I spiced it up a bit to our taste and used half cheddar and half Monterey Jack cheese.This one’s a keeper!”

  • “Had lots of left over roast beef that I shredded (we prefer shredded to the cubed).I had to use enchilada sauce since that was what was in the cupbpoard.But what made this a great recipe was the addition of the peppers and onions which I sauted.We LOVED these enchilads. Thanks for a great dinner idea, Bergy.”

  • “excellent!!! thanks for posting!!!”

  • “Totally 5*****! Great way to use up left-over roast for a really pleasing and tasty dish! Smells heavenly baking. Made for Comfort Foods in Cooking Photos.”

  • “These were gorgous, I added salt and pepper to taste to the meat mixture and a couple of tablespoons of redcurrent jelly to sweeten slightly, instead of taco sauce I used my homemade salsa.What a quick and easy recipe to make, just loved it!!! This is a winner”

  • “These turned out really good.To tell you the truth, though, I’m not really certain if I’ve ever had enchiladas before – certainly not for at least 10 or 15 years anyway.A really good way to use up the left-over rib roast we had in the fridge”

  • “I had some left over prime rib from a night out and some left over venison roast that I needed to use up and 2 very hungry hunters to feed.I added a can of cream of mushroom soup to the sour cream and put it inside and on top of the enchiladas along with homemade salsa in place of the taco sauce.We had these two days in a row and the guys were complaining when they were all gone.Wonderful!”

  • “Great way to use up my left over roast beef from christmas eve dinner. For the taco sauce I just used tomato sauce with cumin and chili powder mixed in. Added some corn because we had some in the fridge. I put some sauce in the bottom on the baking dish before I added the enchiladas. Very very good. My mother had this two days in a row now. Thanks a lot for the recipe!”

  • “A basic building block for leftovers! As always, I adapted. Try Recipe #103145 for a realy tasty red sauce, and substitute for the taco sauce in this recipe. Have made this maybe 5 times, adding various things like black beans and/or rice, pasilla peppers, and usually more beef. No matter,,, everytime it comes out good and tasty. Thanks!”

  • “Thought I would try this recipe as it sounded so simple and I had some leftover rump roast in refrigerator…turned out good….easy and a great way to use up leftover beef..thanks”

  • “This was delicious! I used whole wheat flour tortillas and lots of extra cheese. This is a great alternative for using up left over roast beef. I omitted the cumin, as I don’t care for it, and the only other thing I would change would be to grease the pan a little as mine stuck to the bottom somewhat.Truly a great recipe that was well recieved by my whole family.Thanks Bergy!”

  • “Great taste!first time I used shredded beef from my smoker. Very easy to make!!Leftover eliminator!Great!Even the pan cleaned easy.”

  • “We had leftover rib roast from Xmas dinner yesterday, and this was perfect for using part of it up (plus it was a great reason to make flour tortillas!).Easy to make and fantastic to eat. I didn’t have any fresh bell peppers (capsica) in the house so I used some roasted red peppers, and a 4-oz can of diced green chiles. As noted by other reviewers, JustaQT’s taco sauce was excellent with this dish, which is reminiscent of carne asada. Thanks for posting, Bergy!”

  • “Fantastic!! Thank you (used leftover port roast instead of beef)”

  • “Really loved this Bergy!! Made the wheat flour tortillas, taco sauce and the sour cream at home and the results were still very good. I always have leftover roast so this is a good recipe to have. My own Bergy queen outlet here at home!!!:) Fay”

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