Heathers Beef Enchiladas Recipes

HEATHER'S BEEF ENCHILADAS

Heather's Beef Enchiladas image

This recipe is one of my family's favorites. It can be made in advance and then reheated, or you can make the different components ahead of time and then just assemble and bake for a quick dinner. Serve with sour cream and picante sauce or salsa.

Provided by Heather

Categories World Cuisine Recipes Latin American Mexican

Time 1h15m

Yield 7

Number Of Ingredients 20

Ingredients

cooking spray
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon dried marjoram
¼ teaspoon dried oregano
1 pound ground beef
1 (15 ounce) can black beans, drained and rinsed
⅔ cup water
⅓ cup taco seasoning mix (such as Old El Paso®)
1 tablespoon butter
½ cup diced green onions
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell's® Healthy Request)
½ cup reduced-fat sour cream
1 (4 ounce) can diced green chile peppers, drained
½ cup shredded Cheddar-Monterey Jack cheese blend
¼ cup milk
7 large flour tortillas, or as needed
½ cup shredded Cheddar-Monterey Jack cheese blend

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a deep 12x6-inch hotel pan or casserole dish with cooking spray.
Mix garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano together in a small bowl.
Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly and no longer pink, about 10 minutes. Drain and discard any excess grease. Add black beans, water, and taco seasoning; cook and stir mixture until most of liquid is evaporated, 5 to 10 minutes.
Heat butter in a separate skillet over medium heat; cook and stir green onions in the melted butter until softened, about 5 minutes. Mix cream of mushroom soup, sour cream, green chile peppers, and garlic powder mixture into green onions; reduce heat to low and simmer until mixture is heated through, 2 to 3 minutes.
Remove 3/4 cup soup mixture and stir into ground beef mixture; fold in 1/2 cup Cheddar-Monterey Jack cheese until well incorporated.
Stir milk into the remaining soup mixture until sauce is smooth; remove from heat.
Spoon about 1/2 cup ground beef mixture into each tortilla. Roll each tortilla around filling and place seam side down into the prepared pan. Pour sauce over enchiladas, spreading to completely coat. Sprinkle 1/2 cup Cheddar-Monterey Jack cheese over enchiladas.
Bake in the preheated oven until cheese is melted and edges of the casserole are browned, 30 to 35 minutes.

Nutrition Facts : Calories 596.2 calories, Carbohydrate 62.7 g, Cholesterol 67.6 mg, Fat 25.7 g, Fiber 7.5 g, Protein 26.3 g, SaturatedFat 11.6 g, Sodium 1753.6 mg, Sugar 4.6 g

CARNITAS ENCHILADAS

Carnitas Enchiladas image

If you are looking for a delicious way to repurpose leftover pork roast, do I have a recipe for you! Shred up your leftover pork and cook it with traditional carnitas seasonings, then wrap in a corn tortilla and bake in this delicious sauce! Top with Monterey Jack cheese, and garnish any way you like. We like it with a little shredded lettuce, salsa, slices of avocado, and some lime.

Provided by Bibi

Categories Enchiladas

Time 1h35m

Yield 10

Number Of Ingredients 13

Ingredients

4 tablespoons avocado oil, divided, or as needed
4 cups shredded cooked pork
1 medium onion, chopped
3 tablespoons frozen 100% orange juice concentrate
1 teaspoon ground cumin
1 teaspoon chili powder, or to taste
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or to taste
salt and ground black pepper to taste
2 cups salsa verde
1 cup sour cream
10 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese, divided

Steps:

Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
Bake uncovered in the preheated oven for 20 minutes.
Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 8 g, Cholesterol 78.4 mg, Fat 20 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 8.9 g, Sodium 336.1 mg

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