These cheesy rib eye enchiladas are loaded with leftover rib eye, charro beans, green chilies, and lots of cheese in a delicious red sauce. An easy enchilada recipe.
If you love beef enchiladas, then I have a recipe for you! I appreciate great beef, great Mexican and Tex-Mex food. That’s why this delicious recipe has been my go-to for any leftover rib eye roast I might have. I love to take my super-tender leftover rib eye roast and turn it into cheesy, spicy, absolutely Tex-Mex-alicious enchiladas for family and friends. I’ve been making this recipe for years, and it’s always been a hit. When my kids lived at home, it made a great family meal and after-school snack the next day. Now that my kids are grown, I still love making these to bring to potlucks and parties. After all, everyone loves enchiladas!
Cheesy Rib Eye Enchiladas
These delicious enchiladas start with tender, leftover rib roast that I cut into small pieces. I combine it with charro beans, olives, onions, chiles, and seasonings, and then I wrap it and lots of cheese up in flour tortillas. After that, I drown it in enchilada sauce and cook it up to cheesy, beefy deliciousness that always has everyone coming back for more! It’s so easy and so delicious, and it feeds a crowd. That’s the perfect combination in my opinion.
Why You’ll Love These Cheesy Rib Eye Enchiladas
- They’re absolutely delicious and super easy to make.
- They’re super cheesy and loaded with amazing Tex-Mex flavor.
- It’s the perfect recipe to use up leftover rib eye roast from the holidays or a backyard barbecue.
- Be sure you add a bit of enchilada sauce to the bottom of your baking dish to prevent sticking.
- ALWAYS spray your foil with nonstick spray so your cheese doesn’t stick.
- Be sure your beef is cut into small pieces so it can be evenly distributed among the other ingredients. The smaller the better!
- You can make this recipe with leftover pork roast, as well.
- Try ground turkey or chorizo in place of the rib eye roast.
- Mexican and taco blend cheeses work very well in this recipe.
What to Serve with Cheesy Rib Eye Enchiladas
These delicious enchiladas are full of Mexican flavor and go well with any of your favorite Mexican sides. Try:
- Mexican green beans
- Mexican bean salad
- Black beans and rice
- Lime rice
- Chips and salsa
- Chips and guacamole
- Pico de Gallo
- Mexican rice
- Spanish rice
What is the best type of cheese for enchiladas?
The best cheese for enchiladas include:
- Monterey Jack
- Mexican blend
- Taco blend
Can you make enchiladas in advance?
You can. Follow the directions until the point of baking, then store the enchiladas in the refrigerator for up to 2 days before baking.
What cheese melts best for enchiladas?
Asadero cheese is a common enchilada edition that melts up super smooth and gooey.
How do you keep enchiladas from getting soggy?
You can lightly fry your flour tortillas to form a crust on them that will help keep them from getting soggy.
Can I freeze homemade enchiladas?
You can. They’ll keep in the freezer for up to 3 months in the freezer.
How to Store and Reheat Cheesy Rib Eye Enchiladas
Store these enchiladas in an airtight container for up to 3 days in the refrigerator. For longer storage, you can freeze them for up to 3 months in an airtight, freezer-safe container.
To reheat enchiladas, place them in a baking dish and cover them loosely with foil. Then, bake at 350 for 20 to 25 minutes or until heated through.
Cheesy Rib Eye Enchiladas Ingredients
You’ll only need a few simple ingredients to make these delicious enchiladas. Many of them are in your kitchen already, and the ones that aren’t are all readily available at your local grocery store.
- Leftover rib eye roast
- Charro beans
- Diced green chiles
- Garlic salt
- Black pepper
- Red enchilada sauce
- White onion
- Sliced black olives
- Monterey Jack cheese
- Flour tortillas
How to Make Cheesy Rib Eye Enchiladas
Making these enchiladas is as simple as gathering up the ingredients. Just a few minutes and a few simple steps is all it takes to make this delicious recipe.
Step 1: Prep
Preheat the oven to 350 degrees and spray a 9×13 baking dish with nonstick spray. Pour a little enchilada sauce on the bottom of the dish and set aside.
Step 2: Make the Beef Mixture
Mix the meat, charro beans, diced green chiles, onions, ¾ of the olives, seasoning, and a small can of enchilada sauce in a large mixing bowl.
Step 3: Construct the Enchiladas
Fill a tortilla with 2 to 3 heaping tablespoons of the meat mixture in the center. Then, add grated cheese, roll up the enchilada, and place it in the baking dish. Repeat for all the tortillas, making a single layer on the bottom of the dish, then another layer on top of the first. Next, pour the remaining enchilada sauce over the enchiladas and top with the remaining cheese and olives.
Step 4: Bake
Spray a piece of foil with nonstick spray and place it sprayed-side down on top of the enchiladas. This keeps the cheese from sticking to the foil. Then place the baking dish on a baking sheet to catch any overflow and bake for 60 minutes or until the cheese is melted and bubbly. Remove the foil from the dish and bake for another 10 minutes to brown the cheese a bit. Serve with rice and beans and enjoy!
Try These Cheesy Rib Eye Enchiladas Today
These delicious cheesy rib eye enchiladas are so delicious and so easy. They’re the best way to use up your leftover rib eye roast. You can even make it with leftover pork roast or even leftover chicken or ground beef. However you decide to make this recipe, one thing’s for sure: everyone will love it. Give it a try, and I know you’ll put it in your regular recipe rotation immediately.
More Delicious Mexican Food Recipes You’ll Enjoy
Crock Pot Spicy Charro Beans – This charro bean recipe has bacon, onions, jalapeños and cilantro which brings out the delicious flavor of the beans and it’s an easy side dish for all your favorite Mexican recipes.
Cheesy Ground Beef Empanadas – This empanada recipe is made with deliciously seasoned ground beef, two types of cheese and then baked to flaky golden perfection.
Chile Relleno Casserole – This delicious casserole recipe is made with fresh, oven roasted poblano peppers, perfectly seasoned ground beef, and lots of cheese
And, here is an Easy Homemade Guacamole recipe, from Deliciously Seasoned, you will enjoy as well.
Cheesy Rib Eye Enchiladas
- 3 cups leftover rib eye roast, cut into small pieces
- 31 ounce can charro beans, drained
- 4 ounce diced green chiles
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 28 ounce can red enchilada sauce
- 15 ounce can red enchilada sauce
- 1 medium white onion, chopped
- 6 ounce can sliced black olives, divided
- 32 ounce 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, ¾ 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.
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