Red Chile Beef Enchiladas

Ingredients:

3 cups roast beef, shredded

2 tablespoons butter

1 small onion, diced

2 cups grated Mexican Cheese Blend plus 1 more cup for topping

1 (15 ounce can) Hatch Red Chile Enchilada Sauce (Gluten-Free)

8 – 10 Corn Tortillas

2 cups shredded lettuce

1 cup chopped tomatoes

1 cup cilantro leaves, chopped

1/2 cup sliced black olives

1/4 cup sour cream

Instructions:

Shred roast beef and set aside. In a small non-stick skillet melt butter.

Add onions and cook until translucent about 3 – 5 minutes. Set aside and allow onions to cool.

In a large mixing bowl add shredded beef, sautéed onions, and 2 cups of the shredded Mexican cheese blend. Mix until combined.

Pour enchilada sauce into a flat bowl. Dip tortillas into sauce and fill corn tortillas with shredded beef and cheese mixture.

Roll stuffed tortillas evenly. Line casserole dish with stuffed corn tortillas until filled. (8 -10) enchiladas to fill a 9 x 13 casserole dish)

Pour remaining enchilada sauce over enchiladas. Sprinkle with cheese.

Bake in a 350 degree F. over for 20-25 minutes. Garnish with chopped lettuce, cilantro, tomatoes and sliced black olives. Finally top with a few dollops of sour cream.

Credit: Mexican Food Recipes