Shredded Beef Enchiladas
Ingredients
2 cups Enchilada Sauce
16 Tortillas
2 cups Cheddar Cheese, grated
2 cups Queso Fresco, crumbles
5½ pounds Shredded Beef
¼ cup Green Onions
1 cup Sour Cream, to dollop
¼ cup Cilantro, as a garnish
Directions
1. Preheat the oven to 350 degrees
2. Put ½ cup enchilada sauce in the bottom of a pie dish or just enough to coat the bottom
3. Dip both sides of the tortillas, 1 at a time with tongs, into the sauce, and coat both sides
4. Place tortillas on to a plate
5. Combine the cheeses in a medium bowl
6. Fill each with some of the shredded meat (do not overfill the tortillas)
Reserve some cheese for the top of the baking pan
7. Roll and arrange them, seam side down, in the baking pan, packing the enchiladas tightly
8. Add additional sauce to come ⅓ up the sides of the enchiladas, then sprinkle a line of cheese, lengthwise, down the center of the pan
9. Sprinkle green onions evenly over the top
10. Bake until bubbly, about 25 to 30 minutes
11. Remove from the oven
12. Let sit for 5 minutes and then serve with sour cream and cilantro
Note: If you’re using a porcelain lined baking dish, you can bake for less time at a higher temperature. Alternately, if you’re using a glass baking dish, it’ll have to be at a lower temperature for longer.
Options: You can also use shredded chicken or just fill the enchiladas with cheese.