Cheesy Rib Eye Enchiladas
Enchiladas can be made many different ways and these cheesy rib eye enchiladas are a result of our leftover rib eye roast from Christmas. We made Rib Eye Street Tacos and a breakfast bake with the leftovers. Seriously, these enchiladas are one of my favorite enchiladas recipes ever.
Easy Beef Enchiladas
One thing about making these delicious enchiladas are they’re super easy. Really, the only time consuming part (if you can all it that) is rolling the enchiladas. These cheesy rib eye enchiladas can be in the oven in about 30 minutes. Other than the rib eye, nothing needs to be cooked first unless you would like to make homemade charro beans which are to die for, instead of canned charro beans.
How Do You Make Homemade Enchiladas
For these cheesy enchiladas, start out with leftover diced up rib eye. Use a large mixing bowl and combined meat, beans, green chiles, onions, olives, seasonings and enchilada sauce together. This will be the filling for the enchiladas. Shred the entire block of cheese because you can never have enough cheese and these are definitely a cheesy enchiladas recipe. After everything is mixed and the cheese is shredded, it’s time to start putting the enchiladas together. Add a little enchilada sauce to cover the bottom of the baking dish. Start filling one tortilla at a time with the meat mixture and cheese. Roll and place into the large baking dish. When the first layer has filled the baking dish, continue filling and rolling adding another layer on top of the first layer.
Pour the remaining enchilada sauce over the top of the enchiladas, top with cheese and more olives. Cover with foil and bake for an hour. You’ll want to remove foil and bake for another 10 minutes to brown up the cheese a bit. Helpful tip: make sure to place the baking dish on a baking sheet to help contain any spillage (and as you can see from these pics, there was spillage). That’s it! Remove from oven and enjoy with your favorite sides. Seriously, so delish!
This enchilada casserole is super delicious, feeds a crowd and is a delicious way to use up any leftover rib eye roast or steak. Above all, this is super simple to throw together and can be prepared in about 30 minutes. Enchiladas are an easy and great way to make a delicious and filling meal with any leftover meat. My thoughts are, “Let’s make enchiladas,” when we have any leftover turkey, beef, rib eye, chicken and so on. So easy to make and so delicious to eat.
Definitely flavorful, we hope these enchiladas will become a family favorite at your house too!
We hope you enjoy these cheesy rib eye enchiladas. Happy New Year’s Everyone! May 2019 bring you a wonderful year of good health, joy and happiness!
Try These Cheesy Rib Eye Enchiladas Today
More delicious Mexican recipes can be found on the blog: Crock Pot Spicy Charro Beans, Shredded Beef Enchiladas, Crock Pot Beans and Ham, Taco Pie Casserole, Chicken Fajitas, plus many more. Check em’ out.
- 3 cups leftover rib eye roast, cut into small pieces
- 31 oz can charro beans, drained
- 4 oz can diced green chiles
- 1 tsp cumin
- 1 tsp garlic salt
- 1 tsp pepper
- 28 oz can red enchilada sauce
- 15 oz can red enchilada sauce
- 1 medium white onion, chopped
- 6 oz can sliced black olives, divided
- 32 oz Monterey Jack cheese, grated
- 15-18 flour tortillas, burrito size
Preheat oven to 350° and spray a 9 x 13 baking dish with a non stick spray.
In a large mixing bowl, add meat, charro beans, diced green chiles, onions, 3/4 of the olives that have been sliced (saving some for garnishing the top), seasoning, pepper and small can of enchilada sauce. Stir until combined.
Pour a little bit of enchilada sauce in the bottom of the baking dish saving the rest which will be used to pour over the top of the enchiladas once the baking dish is filled.
Fill one tortilla at a time with 2-3 heaping tablespoons of meat mixture into the center of the tortilla.
Next, add grated cheese and roll. Place in baking dish and continue filling and rolling each enchilada until the dish is full. Once one layer is complete, add an additional layer of enchiladas on top of the first layer.
Once all the mixture is used and the baking dish is filled, pour the remaining sauce over the enchiladas, top with cheese and add the remaining olives to the top.
Spray a piece of foil with non stick spray, and place sprayed side on top of enchiladas (this keeps the cheese from sticking to the foil).
Place baking dish on a cookie sheet (to help contain any spillage) then pop in the oven and bake for 60 minutes or until cheese is melted and bubbly.
Remove foil and pop back in the oven for 10 minutes to brown the cheese up a bit.
Carefully remove from oven and serve with rice and beans.
Here are a few pics that are the perfect size for pinning to Pinterest.
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