How to make Red Chile Beef Enchiladas
Ingredients:
3 cups roast beef, shredded
2 tablespoons butter
1 small onion, diced
2 cups grated Mexican Cheese Blend plus 1 more cup for topping
1 (15 ounce can) Hatch Red Chile Enchilada Sauce (Gluten-Free)
8 – 10 Corn Tortillas
2 cups shredded lettuce
1 cup chopped tomatoes
1 cup cilantro leaves, chopped
1/2 cup sliced black olives
1/4 cup sour cream
Instructions:
Shred roast beef and set aside. In a small non-stick skillet melt butter.
Add onions and cook until translucent about 3 – 5 minutes. Set aside and allow onions to cool.
In a large mixing bowl add shredded beef, sautéed onions, and 2 cups of the shredded Mexican cheese blend. Mix until combined.
Pour enchilada sauce into a flat bowl. Dip tortillas into sauce and fill corn tortillas with shredded beef and cheese mixture.
Roll stuffed tortillas evenly. Line casserole dish with stuffed corn tortillas until filled. (8 -10) enchiladas to fill a 9 x 13 casserole dish)
Pour remaining enchilada sauce over enchiladas. Sprinkle with cheese.
Bake in a 350 degree F. over for 20-25 minutes. Garnish with chopped lettuce, cilantro, tomatoes and sliced black olives. Finally top with a few dollops of sour cream.