Beef And Green Chile Enchiladas Recipes

GREEN CHILE BEEF ENCHILADA RECIPE

Steps:

• Brown 1 lb ground beef along with 1 medium chopped onion, 1 clove minced garlic, salt, and pepper. Drain excess grease.
• Add 1 t chili powder and ¼ t cumin. Cook for another 2 minutes to bloom the spices.
• Add 2 T of water to the skillet. Cover and let sit on LOW heat while you prepare the tortillas and cheese.
• To soften tortillas, heat ½ inch of vegetable oil in a small skillet and dip each tortilla in the oil to soften.
• Melt 4 T butter in a medium-sized non-stick skillet over medium heat.
• Add 4 T flour and stir until bubbly.
• Whisk in 2½ c milk. Continue stirring until the mixture is slightly thickened. Add green chiles and remove the pan from heat.
• Place 4 T butter in a microwave-safe Pyrex pitcher. Melt in the microwave on HIGH for about 1 minute.
• Whisk in 4 T flour and ¾ t salt until smooth. Then whisk in 2½ c milk until smooth.
• Microwave for 4-7 minutes on HIGH. Stir after 3 minutes and every minute thereafter. Keep cooking and stirring until the mixture is thick like a medium cream sauce.
• Stir in green chiles.
• Place a generous tablespoon of meat mixture onto a softened tortilla. Add a tablespoon of cheese. Roll up and place seam side down in a 9 x 13-inch baking dish. Prepare remaining tortillas in the same manner. Any remaining meat or cheese may be sprinkled on top or sides of enchiladas.
• Pour sauce over enchiladas and cover with foil. If you have any remaining cheese, sprinkle it over the top of the sauce-covered enchiladas.
• Heat in a 350˚F (180˚C)oven for 10-15 minutes or until heated through.

BEEF AND GREEN CHILE ENCHILADAS

Steps:

• Heat oven to 350°F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
• Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
• Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
• Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.

GREEN CHILI ENCHILADAS

Steps:

• Cook the ground beef, and saute onions until the meat is brown, about 15 minutes. Drain the fat. Combine with chili powder, salt and pepper. Reserve 1 cup cheese in a 1-quart freezer bag to use when serving. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, and green chilies to make a sauce; pour over tortillas. Cover dish with foil and freeze with bag of cheese taped to it.
• To prepare for serving, thaw enchiladas and cheese. Bake uncovered in a preheated 375ºF oven for 20 to 25 minutes. The last 10 minutes sprinkle the remaining cheese on top.

GREEN CHILE STACKED ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat. Run 1 tortilla through the hot oil until softened, 2 to 3 seconds per side; transfer to a plate. Layer a dry tortilla on top of the cooked tortilla on the plate. Cook another tortilla in the hot oil and stack on the dry tortilla. Repeat process until all the tortillas are used.
• Cook and stir chicken and onion in the same skillet, adding more oil if needed, until chicken is 2/3 done, about 10 minutes. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
• Layer tortillas in a 9x13-inch baking dish; top with chicken mixture, enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
• Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.

EASY SHREDDED BEEF GREEN CHILE ENCHILADA CASSEROLE

Steps:

• In large frying pan or sauce pan, combine shredded beef, diced green chiles, half of the green enchilada sauce and full can of mushroom soup.
• Cook over medium heat until heated through
• Pour about 2 Tablespoons of remaining enchilada sauce in bottom of the casserole dish.
• Place 1 tortilla in casserole and cover with prepared sauce from pan.
• Sprinkle small layer of cheese over sauce.
• Place another tortilla over sauce and continue layering until last tortilla is on top.
• Pour remaining sauce over complete casserole and cover the top with remaining cheese.
• Cover and bake in 350 degree for about 30 minutes or until nice an bubbly .
• Let sit about 10 minutes to allow to set before serving.
• Top with sour cream if desired.

GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix shredded turkey with 1/2 cup sour cream, 1/2 cup salsa, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll up into enchiladas, and place in a 9x13-inch pan.
• Mix remaining sour cream and salsa together and pour over enchiladas. Top with remaining Cheddar and Monterey Jack.
• Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.