Ingredients

The following ingredients have 8 Servings
  • 3 Cups Shredded Beef (we use leftovers from [url:2][b]this recipe[/b][/url]
  • 2 Cups Rice (cooked)
  • 1 Can Mexican Tomatoes (drained)
  • 1 Can Pinto or Black Beans (drained)
  • 1 Jar Salsa Con Queso
  • 4 Cups Shredded Cheddar Cheese (divided)
  • 10 Flour Tortillas
  • Sour Cream and Pico de Gallo for serving

Instruction

  • Heat the oven to 350 degrees. Spray a 9x13" baking pan with nonstick spray and spread 1/2 Cup of salsa con queso over the bottom.
  • Heat up your tortillas and wrap in a towel to keep warm.
  • In a skillet over medium high heat with a couple of drizzles of olive oil, add the cooked shredded beef and cook until crispy edges are beginning to form, stirring occasionally, for about 5 minutes.
  • Remove from heat.
  • Mix the rice and tomatoes with additional salt if needed.
  • Place a little rice on each tortilla followed by beans if you're using those, shredded beef, and a couple pinches of cheese.
  • Roll tightly and place seam side down in the baking dish.
  • Repeat until you've used all tortillas.
  • Pour the remaining salsa con queso over the enchiladas and top with remaining cheese.
  • Bake for 20-30 minutes or until hot through and cheese is bubbling.
  • Serve immediately.
  • See note