Beef and Corn Enchiladas
Recipe - Roseville Liquor
Beef and Corn Enchiladas
Prep Time15 Minutes
Servings4
Cook Time40 Minutes
Ingredients
1 1/4 cups shredded beef, heated, drained
1 cup Birds Eye frozen sweet corn, thawed
1 can (4.5 oz) chopped green chiles, drained
1 pouch (8 oz) Frontera red chile enchilada sauce
1 cup shredded Colby Jack cheese (4 oz)
1/4 cup sliced green onions
4 flour tortillas (7- to 8-inch)
Cilantro, chopped
Directions
- Heat oven to 350°F. Coat bottom and sides of 8-inch square (2-quart) baking dish with cooking spray. Spread 1/4 cup enchilada sauce in bottom of dish.
- In large bowl, mix beef, corn, green chiles, 1/2 cup enchilada sauce, 1/2 cup cheese, and green onions until evenly combined.
- Spoon scant 3/4 cup beef mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
- Pour remaining enchilada sauce on top of enchiladas and sprinkle with remaining cheese. Coat sheet of foil with cooking spray; cover dish with foil, sprayed side down.
- Bake 30 minutes. Remove foil; bake 10–15 minutes longer, or until cheese is melted and lightly browned. Garnish with chopped cilantro. Serve with sour cream, salsa, guacamole and pickled jalapeños, if desired.
15 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Heat oven to 350°F. Coat bottom and sides of 8-inch square (2-quart) baking dish with cooking spray. Spread 1/4 cup enchilada sauce in bottom of dish.
- In large bowl, mix beef, corn, green chiles, 1/2 cup enchilada sauce, 1/2 cup cheese, and green onions until evenly combined.
- Spoon scant 3/4 cup beef mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
- Pour remaining enchilada sauce on top of enchiladas and sprinkle with remaining cheese. Coat sheet of foil with cooking spray; cover dish with foil, sprayed side down.
- Bake 30 minutes. Remove foil; bake 10–15 minutes longer, or until cheese is melted and lightly browned. Garnish with chopped cilantro. Serve with sour cream, salsa, guacamole and pickled jalapeños, if desired.