Cheesy Rib Eye Enchiladas

5 from 2 votes

These cheesy rib eye enchiladas are made with leftover rib eye roast, charro beans, diced green chiles, lots of cheese in a red sauce. A delicious and hearty enchilada recipe that is quick and easy, and a family favorite recipe to make after the holidays when there is leftover rib eye.

Prep Time30

Cook Time1 10

Total Time1 40

Course: Dinner, Lunch

Cuisine: Mexican

Keyword: Cheesy Rib Eye Enchiladas, Enchiladas, Rib Eye Enchiladas, Ribeye Enchiladas

Servings: Enchiladas

Calories: 554kcal

Author: Great Grub, Delicious Treats

Ingredients

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

Instructions

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.

Notes

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition