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BBQ Enchilda Casserole Recipe

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This recipe for BBQ Enchilda Casserole is from Recipes From A Mama's Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1½ pounds roast or brisket, chopped
2 cups shredded Mexican blend or pepper jack cheese
1 ½ cup Home style NC Style Bar-B-Q Sauce (I also like Rouse's)
½ cup sour cream or greek yogurt
8 corn tortillas
sliced green onions, optional

Directions:
Directions:
Preheat oven to 375 degrees F. Spray 8 x 11" or 9 x 13" baking dish with cooking spray or grease with shortening.

Stir together chopped brisket, 1 cup cheese, ½ cup BBQ sauce, and sour cream.
Spoon the meat mixture down the center of each tortilla, roll closed, and place each enchilada seam-side down in the prepared dish. (Place rolled enchiladas close together in the pan to keep them from unrolling.)
Pour about ½ cup more BBQ sauce over the enchiladas in the pan. Use a basting brush or spoon to spread the sauce evenly over the enchiladas. Cover with foil and bake in preheated oven for 35 minutes.
Remove foil, spread remaining 1 cup of cheese over the enchiladas. Drizzle a little more BBQ sauce over the cheese. Return to oven and bake 8-10 minutes longer until cheese is melted.
Serve hot out of the oven.

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
appoximately 1 hour
Personal Notes:
Personal Notes:
This is a delicious way to use left-over roast beef,.

 

 

 

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