Roast Beef Sour Cream Enchiladas Recipes

SOUR CREAM BEEF ENCHILADAS

Steps:

• Brown meat, then drain grease.
• Add taco seasoning and ½ green chilies.
• Combine sour cream, soup, and other ½ chilies in a saucepan and heat through.
• Pour enough soup mixture into a 9 x 13" pan to coat bottom.
• Heat tortillas 30 seconds in the microwave.
• Fill tortillas with meat mix, wrap, and place in pan.
• Pour the rest of the soup mixture over the top of tortilla wraps and sprinkle with cheese.
• Bake at 350 degrees; for 35-40 minutes, or until cheese is melted and soup is bubbling on the sides.
• Serve with salsa, if desired.

CREAMY BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir taco seasoning mix into the beef; transfer to a large bowl, reserving drippings in the skillet.
• Cook and stir sweet onion and green onion in the hot drippings until tender, 5 to 7 minutes; add to seasoned ground beef along with cream cheese and salsa. Stir the mixture until the cream cheese melts completely.
• Arrange tortillas onto a flat work surface. Spoon even amounts of the beef mixture in a line down the center of each tortilla. Top beef with even portions of the pepperjack cheese. Roll tortillas around the filling and arrange into a baking dish. Pour enchilada sauce evenly over the tortillas; top with olives and remaining cheese.
• Bake in preheated oven until cheese melts completely, about 20 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.

ROAST BEEF SOUR CREAM ENCHILADAS

Steps:

• Heat 1/2 inch oil in skillet and briefly fry corn tortillas to soften. Drain well.
• Shred canned or left over roast beef and any juices with fork and heat in small saucepan.
• Place 1 to 2 tablespoons roast beef in center of each tortilla and sprinkle with diced onion and small amount of each kind of cheese.
• Place in 9X13 baking dish and repeat until all 12 tortillas have been stuffed.
• Sprinkle any remaining onion and beef over tops of enchiladas.
• Mix sour cream with undrained green chiles and spread over enchiladas.
• Top enchiladas with remaining cheeses.
• Bake at 350 for 20-25 minutes or until warmed through and bubbly.
• Do NOT over bake or tortillas will be tough on the bottom.

CREAMY BEEF ENCHILADAS

Steps:

• Preheat oven to 350°. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through., Spread 1/4 cup enchilada sauce into each of two ungreased 13x9-in. baking dishes. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. , Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, until heated through, 20-25 minutes.

SOUR CREAM ENCHILADAS

Steps:

• In a large bowl, combine 3 cups shredded cheddar cheese and sour cream. Set aside 2 tablespoons olives and 2 tablespoons onions. Add remaining olives and onions to cheese mixture; mix well. Spoon 1/2 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over the top. Sprinkle with remaining cheese. , Cover and bake at 325° for 25-30 minutes or until heated through and cheese is melted. Sprinkle with reserved olives and onions.