Recipe courtesy of Cheryl Smith
Enchiladas
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 611
- Total Fat
- 26
- Saturated Fat
- 10
- Carbohydrates
- 66
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 27
- Cholesterol
- 76
- Sodium
- 800
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
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
Directions
- Heat skillet on medium flame, add oil and saute onions. Once the onions are sauteed, add the garlic, cumin powder, hot sauce and beef. Saute until the beef is heated, then add the chopped cilantro and season with salt and pepper.
- Preheat oven to 350 degrees.
- Lay out a tortilla, add a layer of dirty rice, beef, and cheddar. Roll up the tortilla and place in a casserole dish. Repeat process with the remaining tortillas. 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. Bake casserole for 20 to 30 minutes until heated through and the che