Southwestern Enchiladas Recipe
Shredded beef; red chile; pico de gallo.
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Ingredients
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Main Ingredients
Toppings
Method
Preparation
- 1
Prepare the Shredded Beef
If not already prepared, cook and shred beef. You can use a slow cooker, pressure cooker, or boil until tender, then shred with a fork.
- 2
Prepare Pico de Gallo
In a bowl, combine diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt. Mix well and set aside.
Assembly
- 3
Assemble Enchiladas
Preheat your oven to 350°F (175°C). Take one corn tortilla and fill it with about ¼ cup of shredded beef. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with remaining tortillas.
- 4
Add Sauce
Once all tortillas are in the baking dish, pour the red enchilada sauce evenly over the top of the enchiladas.
- 5
Add Cheese
Sprinkle shredded cheese over the enchiladas, ensuring even coverage.
Baking
- 6
Bake the Enchiladas
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.
Serving
- 7
Serve Enchiladas
Remove from the oven and let cool for a few minutes. Serve topped with pico de gallo, sour cream, and fresh cilantro.
