BIG BEEFY ENCHILADAS

By eliorakiah

Ready in 30 minutes or less
Prep Time: 10 Minutes
Cook Time: 20 Minutes

Ingredients

• 1 cnt. H-E-B FULLY COOKED®SHREDDED BEEF POT ROAST
• 1/2 cup PICO DE GALLO
• 10 CORN TORTILLAS
• 2 cans ENCHILADA SAUCE
• 1 can (4 oz.) DICED GREEN CHILES
• 1 bag (12 oz.) H-E-B FULLY COOKED® TACO SEASONED BEEF CRUMBLES
• 2 cups SHREDDED CHEESE

Details

Servings 6
Adapted from heb.com

Preparation

Step 1

1. Break apart shredded beef pot roast in a large bowl and toss with pico de gallo.

2. Microwave tortillas for 5 to 10 seconds to soften.

3. Fill each tortilla with beef mixture, roll up and place in a non-stick baking pan.

4. After all tortillas have been filled, mix enchilada sauce, diced chiles and 2 cups of beef crumbles in the same bowl.

5. Spoon sauce over enchiladas and sprinkle with shredded cheese.

6. Bake for 15-20 minutes at 400°F until hot and bubbly.