Shredded Beef Enchiladas

SERVINGS: 3 servings

PREP TIME: 10 minutes

TOTAL TIME: 45 minutes

INGREDIENTS

1 (15-ounce) package HORMEL® SQUARE TABLE™ Slow Simmered Beef Roast Au Jus and Savory Sauce
1 tablespoon oil
1 tablespoon flour
1 tablespoon chili powder
½ teaspoon oregano
½ teaspoon cumin
½ teaspoon salt
1 (10-ounce) can tomato sauce
6 (6-inch) corn or flour tortillas
1 cup shredded cheddar cheese, divided
Chopped fresh cilantro and chopped green onions

DIRECTIONS

In medium skillet over medium-high heat, heat beef roast au jus 5 to 7 minutes, breaking up meat with spoon. Remove from heat. Reserve ½ cup au jus.

In small saucepan over medium heat, heat oil. Add flour, stirring to combine. Add chili powder, oregano, cumin and salt. Add tomato sauce and reserved au jus. Bring to boil, stirring occasionally, until thickened and smooth.

Heat oven to 350°F. Coat bottom of 2-quart baking dish with ¼ cup sauce. Pour another ¼ cup sauce over beef and toss. Fill each tortilla with a spoonful of shredded beef and 1 tablespoon shredded cheese. Roll up and place in baking dish, seam-side down.

Pour remaining sauce over enchiladas. Top with remaining cheese. Bake 30 minutes or until bubbly. Serve topped with chopped cilantro and green onions.