Beef Green Chile Enchilada Style Burrito Recipes

SHREDDED BEEF GREEN CHILE ENCHILADAS

Steps:

• Generously sprinkle roast on both sides with taco seasoning.
• Place is slow cooker and pour beer over the top.
• Cook on high for 5-6 hours until very tender.
• Once tender, shred beef with two fork, right in the slow cooker so that it mixes in with the liquid.
• Preheat oven to 350 degrees.
• In a medium mixing bowl, combine enchilada sauce, garlic powder, chili powder, black pepper, salt and sour cream.
• Remove half of the sauce to another mixing bowl and stir in the shredded beef, green chilies and 1 cup of the cheese.
• Take half of the remaining sauce mixture and spread in the bottom of a 9×13 inch baking dish that's been coated with cooking spray.
• Divide chicken mixture between the tortillas, about half a cup in each, spread down the middle.
• Wrap each tortilla up by folding in the sides and then rolling up. Set each seam side down in baking dish.
• Spread remaining sauce over the top of the tortillas and sprinkle the remaining 1 cup of cheese on top.
• Cover tightly with foil and bake in preheated over for 30 minutes.
• Top with desired toppings and serve

SLOW-COOKED GREEN CHILI BEEF BURRITOS

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender. , Remove beef. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper. , Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up.

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 CHILE BEEF BURRITOS

Steps:

• Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.

ENCHILADA STYLE BURRITOS

Steps:

• Brown hamburger and add salt, pepper and chopped onion.
• Drain fat and add refried beans.
• Spoon mixture onto 7 inch flour tortillas, roll up and place burritos in baking dish.
• Melt together butter and flour.
• Add onion powder, garlic powder, chili powder, V-8 juice and water.
• Bring to a boil and pour over burritos and top with grated cheddar cheese.
• Bake at 350 until cheese melts and sauce bubbles (20 to 30 minutes).
• Top with shredded lettuce.