beef enchiladas

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My husband likes Mexican food so I try to make him the occasion Mexican dish. This recipe, courtesy of Homemakers Magazine, is a great way to use up leftover roast beef. Also, it's not too spicy so children would enjoy too.

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Ingredients [?]

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  • add   1 1/2 cups taco sauce
  • add   2 tablespoons chopped green onions
  • add   1 sweet green pepper
  • add   1 cup shredded cheddar cheese
  • add   1 sweet red pepper or yellow pepper
  • add   1/2 cup sour cream
  • add   1 clove garlic
  • add   1 teaspoon cumin
  • add   6 7-inch flour tortillas
  • add   1 tablespoon vegetable oil
  • add   pepper
  • add   2 cups cubed cooked roast beef
  • add   1 onion


  1. In a skillet, heat the oil over medium heat; cook the onion, peppers and garlic for about 3 minutes or until the onion is softened and the peppers are tender-crisp.
  2. Remove from heat; stir in the roast beef, 1/2 cup of the taco sauce, cumin, and pepper to taste.
  3. Spoon about 3/4 cup of the meat mixture down the centre of each tortilla.
  4. Sprinkle with 1 tbsp.
  5. of the cheese.
  6. Fold the tortilla over the filling, overlapping the edges slightly.
  7. Arrange, seam side down, in an 11 x 7-inch baking dish.
  8. Spoon the remaining taco sauce over the tortillas; spoon the sour cream down the centre.
  9. Sprinkle with the remaining cheese.
  10. Bake in a 350 degree F oven for about 30 minutes or until heated through.
  11. Sprinkle with green onions.