Shredded Beef or Pork Enchiladas

I love Cafe Rio shredded beef burritos, so when I had some leftover shredded beef and rice from another recipe, I decided to try my hand at making something similar. Mmmm…they were so good that I have made them a few times now!

You can make the shredded beef in the crock pot using my recipe for Slow Cooked Shredded Beef, or use leftover beef from another recipe like I did this time. I prefer using Long Grain and Wild Rice (Uncle Bens or Rice-A-Roni) or Spanish Rice (Rice-A-Roni), but any kind of rice works. This time I just used long grain white rice because I had some in the fridge that was left over.

First things first, I preheated my oven to 400* so I don’t end up with enchiladas ready to go in an oven and the oven is still cold. Then I greased my 9×13 baking dish and placed a small amount of the green enchilada sauce on the bottom. If I don’t do this first, I inevitably forget and they end up sticking to the bottom. 🙁

I like using the fresh flour tortillas that you cook yourself, but you can use the pre-cooked kind as well. So first, I cooked those through. For filling them, I find it easiest to wipe down my kitchen counter and lay all the tortillas out. Then I just add the ingredients, one at a time, to each tortilla. I reserve about 3/4 c of the cheese to put on top. I used 8 tortillas for this amount of beef, as I like them kind of full, but you can spread it out to use a full package of 10 if you want, or increase the amounts of the ingredients to fill them in.  Then I rolled ’em up and placed in the baking dish and pour the rest of the sauce over the enchiladas.

Cover with foil, and place in the preheated oven. After 20 min, take out, remove, foil and sprinkle on olives and the rest of the cheese. If your family doesn’t like olives, like some of mine, you can add the olives later as a garnish. I usually add them to at least half before the cheese, but I was so dang excited to eat these that I forgot. Oops! Then put back in the oven for 5 min or until the cheese is melted and bubbly. Add sour cream, olives, cilantro or green onion as a garnish if you like. Store any leftovers covered in the refrigerator. These are REALLY good the next day too. Just nuke ’em in the microwave. In fact, there are a couple in my fridge that are calling my name right now….

Beef or Pork Enchiladas

These mild shredded beef enchiladas are easy to make and a great way to use leftover beef and rice!

Cook Time

25 minutes

Servings

enchiladas

Ingredients

• 8 8 inch flour tortillas
• 2 c. shredded beef or pork
• 1- 16 oz. can refried,black or pinto beans
• 1 c cooked rice (brown, white or long grain)
• 1- 15 oz. can mild green chili enchilada sauce
• 1-8 oz. package shredded cheese
• 1 small can sliced olives optional
• sour cream and cilantro or green onion for garnish optional

Cook Time 25 minutes Servings enchiladas Ingredients 8 8 inch flour tortillas 2 c. shredded beef or pork 1- 16 oz. can refried,black or pinto beans 1 c cooked rice (brown, white or long grain) 1- 15 oz. can mild green chili enchilada sauce 1-8 oz. package shredded cheese 1 small can sliced olives optional sour cream and cilantro or green onion for garnish optional

Instructions

1. Preheat oven to 400*. Spread a small amount of green enchilada sauce on the bottom of a greased 9x13 pan.
2. Spread a small amount of refried beans down the middle of each tortilla. Divide the beef/pork, rice and ½ of the cheese equally among the tortillas. Pour 1-2 Tbsp enchilada sauce over the top of meat ,rice and cheese.
3. Roll up tortillas and place in pan. Pour remaining sauce over top.
4. Cover with foil and bake for 20 min.
5. Remove foil, sprinkle with remaining or additional grated cheese (and olives, if desired). Bake another 5-10 minutes until cheese is melted.
6. Garnish with sour cream and cilantro, or green onion if desired.

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