Easy Cheesey Beef Enchiladas

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These enchiladas are a family favorite at our house. Once the beef is cooked, they’re super simple and quick to assemble. They’re tasty and easy to make ahead or freeze for later. They’re the perfect dish to bring to a friend who could use a comfort meal.

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Easy Cheesey Beef Enchiladas

Ingredients:

beef roast

1 jar red or green salsa (Herdez is our favorite)

1 jalapeno

1/2 cup water

sprinkle of garlic salt

sprinkle of pepper

juice of 1 lime

3 cups shredded cheddar cheese

*flour tortillas

red or green enchilada sauce (10 oz can)

1/3 cup heavy cream

(*you can use corn tortillas instead of flour for a gluten free option- just fry them up in oil first so they don't fall apart when you roll them)

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Directions:

Grab out your crockpot. Put your beef, garlic salt, pepper, salsa, water and jalapeno, in first thing in the morning, let it cook on low all day. 8-10 hours. Pull it out of the crockpot. Shred and squeeze on the lime juice.

Preheat the oven to 400 degrees F. Divide the cheese. Put 1 1/2 cups of the cheese to the side to use on top. The other half, divide up into tortillas with the shredded beef, roll up and stick in a greased 9x13 glass pan.

Whisk together enchilada sauce and heavy cream in a small bowl. Pour over filled tortillas. Top with shredded cheese. Bake for 15-20 minutes in the oven until cheese is melted and bubbly.

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I love how simple, but comforting this dish is. It’s also wonderful to use leftover beef roast from a previous meal.

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