This Carne Asada Enchilada recipe is a great use for leftover carne asada and makes an easy weeknight dinner or meal for a crowd!
Around these parts, we eat Carne Asada all the time since it’s so easy to go pick up a couple pounds at the local Carniceria and have a good, easy and delicious meal on the table. Especially popular for parties!
So the other day we picked up a few pounds of Carne Asada and grilled it up. We didn’t eat it all and instead of eating it in tacos or nachos again, I decided to try something new and use the leftovers to make enchiladas!
Honestly I think it’s a great combo to mix things up a little (since usually we make enchiladas with ground beef or shredded chicken) so I’ll encourage you to give it a try next time you have some leftovers or even just when you pick up a fresh batch of Asada!
In my opinion, this is one of those quick and easy weeknight meals that gives you a lot of bang for your back. It’s easy to put together, can easily serve a crowd and even makes great leftovers. I’m always on the lookout for quick weeknight recipes that can give me leftovers for lunch the next day so this was a win-win for me!
Feel free to top it off with all your favorite toppings (I like green onions and crema, maybe some pickled red onions).
What to Serve with Carne Asada Enchiladas:
Rice, beans, salad, margaritas
Carne Asada Enchiladas
- 1 lb carne asada
- 10 to rtillas use low carb if you’re keto or siete if you’re paleo
- 3 cups red enchilada sauce
- 2 cups mexican cheese blend or chihuahua cheese
- for topping: green onions sour cream, pickled red onions
Preheat oven to 400 degrees.
Throw carne asada on the grill for 6 minutes per side until each side has a nice crust. Let rest for 5 minutes then cut into chunks.
Place tortillas on a plate and top with a damp paper towel. Microwave for 30 seconds.
In a 9×13 baking dish, pour a little bit of the enchilada sauce, just enough to lightly coat the bottom.
Lay tortillas flat then add carne asada and roll up. Add on top of enchilada sauce in baking dish with seam side down. Repeat until you use all the tortillas.
Top with remaining enchilada sauce and make sure to spread it around well, using a brush if needed.
Top with cheese.
Bake for 15 minutes until cheese is melted. You can finish under the broiler for 5 minutes if desired.
Did you make this recipe?