Shredded Beef Enchiladas

Course Main Course

Keyword Lime, Cumin, Shredded Cheese, Chicken Stock, Chili Powder, Garlic Powder, Apple Cider Vinegar, Ground Cumin, Corn Tortillas, Beef, Canned Beef, Stock, Cheese, Beef Stock, Lettuce, Mexican Cheese, Tortillas, Corn Starch, Salsa

Dietary Need Gluten Free

Cooking Method Oven, Stovetop

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 149kcal

Equipment

Oven
Stovetop
9x13-inch Baking Dish
Large Pan

Ingredients

2 cans Beef 24 ounces, drained
1¾ cups Stock Chicken or beef, low sodium
2 Tablespoons Apple Cider Vinegar
¾ cup Salsa
1 teaspoon Cumin Ground
1 teaspoon Chili Powder
1 teaspoon Garlic Powder
2 Tablespoons Corn Starch Optional; mix with 2 Tablespoons water to make a slurry
10 Tortillas Corn, large
1½ cups Cheese Low-fat
1 cup Lettuce Shredded
Lime Optional; wedges for serving

Instructions

Preheat oven to 350°F and line a 9x13-inch baking dish with parchment paper. Whisk together stock, vinegar, salsa, and spices in a large pan. Bring to a boil over high heat, then reduce heat and let simmer for 10 minutes. If you want a thicker sauce, slowly pour the cornstarch slurry in, whisking constantly.
Taste and add additional seasonings if needed.
Add the drained canned beef, shred it, and then continue to cook until warmed through.
Fill each tortilla with a spoonful of the beef and sauce mixture and a spoonful of shredded cheese. Roll up and place in the baking dish, seam-side down. Repeat with remaining tortillas, then pour any remaining sauce over the prepared enchiladas, if desired. Top with remaining cheese and bake for 30 minutes, until bubbly.
Serve with lime wedges and shredded lettuce.

Notes

Add 1 cup of sautéed onions or bell peppers to the beef mixture for added flavor and nutrition.
Replace one of the cans of beef with two cans (12oz) of black or pinto beans to add additional fiber and reduce the amount of saturated fat.

Nutrition