Shredded Beef and Cheese Enchiladas

We had back-to-back blizzards here the week of New Year's, and more than a week later, some of the roads are still glare ice. Needless to say, we stuck around the house for New Year’s Eve -- and had ourselves a little fiesta.

I’m a huge fan of enchiladas with red sauce, but even when we go to a Mexican restaurant with a huge variety of combo platters, I have difficulty finding my favorite combination: one shredded beef and bean enchilada and one cheese enchilada. (If you combine them all together, the cheese flavor gets lost.) Luckily, it’s quite easy to make these at home.

For the beef filling, I used my shredded beef taco meat recipe, which is so versatile. Plus, it’s easy to make a day or two ahead. And while I strongly encourage making your own enchilada sauce, I didn’t have the ingredients I needed on hand. But I did have enchilada sauce. Go figure.

Shredded Beef and Cheese Enchiladas
Serves 4

1 c. refried beans (I usually use fat-free)
2 large can enchilada sauce
2 beef bouillon cubes
Pinch of sugar (seriously, just a tiny pinch)
8 8-9” tortillas (corn is traditional, but I prefer flour)
1-1½ c. shredded beef taco filling
6 oz. shredded cheese (I prefer Monterey Jack)
1 c. shredded cheddar or Colby-Jack cheese
The usual accompaniments for serving: lettuce, tomato, olives, sour cream, etc.

1. Preheat oven to 350 degrees.

2. Heat refried beans until they’re of spreading consistency. (I sometimes add a bit of water or broth to mine to make them a bit thinner.)

3. In a small saucepan, heat enchilada sauce to a simmer and add beef bouillon cubes. Stir occasionally, until bouillon is thoroughly dissolved. Add a pinch of sugar.

4. Ladle a bit of sauce in the bottom of a 9x13 baking dish. This helps keep the enchiladas from sticking to the bottom.

5. Heat each tortilla in the microwave for about 10 seconds. For the beef and bean enchiladas, layer some beans on the tortilla – however much you prefer. (Or leave them out altogether if you’re not a bean fan.) Top with beef.

6. Tightly roll the tortillas and place them in the baking dish.

7. For the cheese enchiladas, add beans if you prefer, and tightly roll tortilla. Place in baking dish, alternating with the beef and bean. Or however you want to arrange them.

8. When finished with all 8, top with enchilada sauce.

9. Spray the dull side of a piece of aluminum foil with cooking spray, and cover the pan (spray side down). Bake enchiladas about 30-40 minutes, or until heated through. Immediately sprinkle with 1 c. cheese.

10. Serve with toppings.