Beef Enchiladas

Jane Whittaker


This comes out of my book Salsa Cooking by Marjie Lambert.
I have tweaked it a little over the years and use my own home made red chili sauce with it. Feel free to use your own enchilada sauce instead of the red chili sauce.
We like it with shredded lettuce, chopped raw onion, sour cream, and home made salsa.


★★★★★ 1 vote

depends how m any people can eat this makes 8
20 Min
30 Min


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14 oz
shredded cooked beef,ii use leftover from my pot roast
1/2 tsp
each salt and pepper if your beef isn't seasoned
11 oz
cheddar cheese, shredded
1 Tbsp
garlic, chopped from jar
1 small
onion, chopped
1/2 c
or more oil for frying you want to cover bottom of pan
8 large
burrito size tortillas
3 1/2 c
red chili sauce, i make my own, but you could use purchased enchilada sauce

How to Make Beef Enchiladas


  • 1Season meat with salt and pepper if yours isn't seasoned. since I use a leftover roast it is seasoned all ready. You could use hamburger as well.
  • 2In a bowl combine the shredded beef, garlic, 1/2 cup red chili sauce, or your enchilada sauce,and onion, set aside.
  • 3Pre heat oven to 350°
    Spray a 9x13 inch baking pan with non stick spray.
  • 4Heat the oil in a heavy fry pan, then fry tortillas on each side for a minute or two. Dip both sides into the chili sauce/enchilada sauce, and place in the prepared baking pan.
  • 5Spread desired amount of beef and cheese in the middle of the tortilla, fold both ends over filling and roll up. repeat for remaining filling and tortillas. I use about 2 rounded tablespoons of meat and 2 tablespoons of cheese. Amounts are up to you,
  • 6Bake for 45 minutes, or until good and hot. Sprinkle remaining cheese over the top, return to oven and contine to bake until cheese is hot and bubbly.
  • 7Serve with shredded lettuce, sour cream, diced raw onions,diced tomatoes, salsa, and chopped jalepenos

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About Beef Enchiladas

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Southwestern
Other Tag: Quick & Easy

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