Enchiladas Recipe

Name: Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 tablespoons olive oil; 1/4 cup diced onions; 1 tablespoon chopped garlic; 1 teaspoon cumin powder; 1 tablespoon hot sauce; 1 pound left over roast beef; 1/4 cup chopped cilantro; Salt and pepper; 8 (10-inch) flour tortillas; 2 cups leftover dirty rice; 1 cup grated cheddar, plus 1 cup for topping; 1 cup tomato sauce

Servings: persons

2 tablespoons olive oil
1/4 cup diced onions
1 tablespoon chopped garlic
1 teaspoon cumin powder
1 tablespoon hot sauce
1 pound left over roast beef
1/4 cup chopped cilantro
Salt and pepper
8 (10-inch) flour tortillas
2 cups leftover dirty rice
1 cup grated cheddar, plus 1 cup for topping
1 cup tomato sauce

1
Heat skillet on medium flame, add oil and saute onions.
2
Once the onions are sauteed, add the garlic, cumin powder, hot sauce and beef.
3
Saute until the beef is heated, then add the chopped cilantro and season with salt and pepper.
4
Preheat oven to 350 degrees.
5
Lay out a tortilla, add a layer of dirty rice, beef, and cheddar.
6
Roll up the tortilla and place in a casserole dish.
7
Repeat process with the remaining tortillas.
8
Once all the tortillas are stuffed and in the casserole dish, pour the tomato sauce over the top, and sprinkle the rest of the cheddar cheese over the sauce.
9
Bake casserole for 20 to 30 minutes until heated through and the che

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/4 cup diced onions, 1 tablespoon chopped garlic, 1 teaspoon cumin powder, and more.

Yes, Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchiladas

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