Monterey Beef Enchiladas Recipes

BEEF ENCHILADAS

Steps:

• Mix together Spice Mix ingredients. Set aside.

HEATHER'S BEEF ENCHILADAS

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.

SHREDDED BEEF ENCHILADAS

Steps:

• Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
• In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
• In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
• Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
• Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

BEEF AND TOMATO ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 11x7-inch baking dish with cooking spray. In blender or small food processor, place tomatoes and jalapeño chile; cover and blend to smooth sauce. Spread 1 cup of the sauce evenly in baking dish.
• In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reduce heat to medium; stir in taco seasoning mix and 3/4 cup of the sauce. Cook and stir constantly 1 to 2 minutes or until thoroughly heated through. Heat tortillas as directed on package.
• Spoon 1/4 cup beef mixture down center of each tortilla; sprinkle with generous 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining sauce.
• Spray one side of sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake about 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Serve with remaining ingredients.

BEEF ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• Chop the cooked flank steak to a fine dice. Saute chopped flank steak in a little oil for 1 to 2 minutes, or until heated through. Add cilantro and onion and cook for 5 minutes. Remove from heat. Combine the 1 cup of the Monterey jack and 1 cup of the Cheddar and mix well. Add cheese to steak mixture. Stir well and reserve, covered.
• In another saute pan, heat oil over medium heat. Fry tortillas, one at a time, just until soft, about 10 seconds. Pat tortillas dry on paper towels. Portion out beef mixture evenly among the 16 tortillas and roll up. Place enchiladas on a baking sheet or in 1or 2 rectangular casserole dishes.
• Cover enchiladas with Cilantro Cream Sauce and top with remaining cheese. Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling.
• Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno. In a saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin. Adjust with salt and pepper.

MONTEREY BEEF ENCHILADAS

Steps:

• At least 1 hour or up to 2 hours before serving:In a 10-inch skillet over medium heat, sauté onions and green peppers in oil for 10 minutes or until onions are transparent. Add beef and sauté until no longer pink. Drain well and transfer vegetable-meat mixture to a bowl set aside. Discard fat.In same skillet over low heat, stir enchilada sauce and sour cream until blended and just beginning to simmer. Remove from heat.In the bottom of each of two 2-quart oblong baking dishes, spread 1/2 cup of the sauce. Dip tortillas, one at a time, in enchilada sauce in skillet to soften. Fill with about 1/4 cup of the vegetable-meat mixture sprinkle with 1/3 cup of the Monterey Jack cheese roll and place seam-side down in baking dishes. Pour remaining sauce over filled tortillas. Cover tightly with foil. If making ahead, cover and let stand up to 1 hour.Bake, covered, in a preheated 375° oven for 30 minutes. Remove foil. Sprinkle with Cheddar cheese. Bake 2 to 3 minutes longer or until cheese melts. Garnish with green onions.