Corned Beef Enchiladas
Creamy corned beef encased in soft tortillas, topped with melted cheese and olives, offering a flavorful, hearty twist on traditional enchiladas perfect for casual gatherings.
Ingredients
Instructions
- Heat corned beef in a pan until warmed through.
- Heat the enchilada sauce in a separate pan.
- Heat oil in a skillet and dip a corn tortilla in the oil to soften it.
- Dip the softened tortilla in the enchilada sauce to coat.
- Place the coated tortilla on a plate, fill with corned beef, and roll it up.
- Repeat with remaining tortillas.
- Top the rolled enchiladas with grated cheddar cheese.
- Sprinkle a few teaspoons of enchilada sauce over the cheese.
- Garnish with sliced olives and serve.
Tips & Substitutions
For extra flavor, consider adding spices like cumin or chili powder when warming the corned beef. If you want a bit of heat, you can use spicy enchilada sauce or add jalapeños to the filling. Corn tortillas can be substituted with flour tortillas if preferred, but they may alter the final texture. For a vegetarian option, try using refried beans instead of corned beef.
Serving Suggestions
These corned beef enchiladas are delicious on their own, but they pair well with a fresh salad or Mexican rice for a complete meal. Serve with sour cream, guacamole, or fresh cilantro on the side for added flavor. For a heartier option, consider serving with a side of Pinto-Cornbread Casserole to complement the dish.
Storage & Reheating
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven set to 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions, but the oven method helps maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Corned Beef Enchiladas contains roughly 1324 calories, with 24g protein, 9g carbohydrates, and 135g fat. It is an excellent source of calcium (55% of the Daily Value), protein (47% of the Daily Value), and vitamin A (41% of the Daily Value). Note that it is relatively high in sodium, at 1226mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corned beef instead of canned?
Yes, fresh corned beef can be used for a more homemade taste. Just cook it thoroughly, shred it, and use it in place of canned corned beef. This will enhance the flavor and texture of your enchiladas.
Can I freeze these enchiladas?
Yes, you can freeze assembled but uncooked enchiladas. Wrap them tightly in plastic wrap and then in aluminum foil. When ready to bake, there's no need to thaw; just add a few extra minutes to the baking time.
What can I use instead of cheddar cheese?
You can substitute cheddar cheese with Monterey Jack or pepper jack for a different flavor profile. For a dairy-free option, try using a vegan cheese alternative that melts well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).