Enchiladas de Pecho de Ternera Fáciles

Ingredientes

• 10 (6 inch) corn tortillas
• 1 tablespoon vegetable oil
• 2 cups shredded fully cooked beef brisket (about 10 oz)
• 2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• 1/2 cup from 1 bottle (9 oz) Old El Paso™ Spicy Queso Blanco Sauce
• 1/4 cup chopped fresh cilantro leaves

Preparación

1. 1

   Heat oven to 400°F. Spray 13x9-inch baking dish with cooking spray.

2. 2

   Lightly brush both sides of corn tortillas with oil. Place tortillas in 3 stacks on ungreased large cookie sheet. Bake 3 to 5 minutes or until tortillas are warmed and pliable. Remove from oven. Keep covered with clean kitchen towel to keep warm.

3. 3

   Meanwhile, place shredded beef in medium bowl. Add 1/2 cup of the enchilada sauce and 1 1/2 cups of the cheese. Stir to combine.

4. 4

   Spread 1/2 cup of the enchilada sauce evenly in baking dish.

5. 5

   Working quickly with one tortilla at a time, place on work surface, and spread generous 1/4 cup beef mixture down center of each warm tortilla. Gently wrap tortilla around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.

6. 6

   Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes. Drizzle spicy queso blanco sauce over top. Sprinkle cilantro over tops of enchiladas.