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Cheesy Rib Eye Enchiladas

Course Dinner, Lunch
Cuisine Mexican
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 350° and spray a 9 x 13 baking dish with a non stick spray.

  2. 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. 

  3. 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. 

  4. Fill one tortilla at a time with 2-3 heaping tablespoons of meat mixture into the center of the tortilla. 

  5. 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. 

  6. 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.

  7. 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). 

  8. 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. 

  9. Remove foil and pop back in the oven for 10 minutes to brown the cheese up a bit. 
  10. Carefully remove from oven and serve with rice and beans.