Shredded Green Chile Beef Recipes
SHREDDED BEEF GREEN CHILE ENCHILADAS
Shredded beef green chile enchiladas, a wonderful Mexican inspired comfort food that combines shredded beef and green chiles with easy to roll tortillas.
Provided by Lisa Hitzeman
Categories Dinner
Time 6h45m
Number Of Ingredients 13
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
Nutrition Facts : Calories 328 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 16 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 481 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SLOW-COOKED GREEN CHILI BEEF BURRITOS
This recipe gets rave reviews every time I make it. The shredded beef has a luscious, slow-cooked flavor that you can't get anywhere else. -Jenny Flake, Newport Beach, California
Provided by Taste of Home
Categories Dinner
Time 9h30m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 419 calories, Fat 17 g fat (6 g saturated fat), Cholesterol 74 mg cholesterol, Sodium 1175 mg sodium, Carbohydrate 36 g carbohydrate (2 g sugars, Fiber 5 g fiber), Protein 29 g protein.
SHREDDED GREEN CHILE BEEF
This Tex-Mex pulled beef roast is tender, slightly spicy, juicy, and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.
Nutrition Facts : Calories 278 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic exchanges
EASY SHREDDED BEEF GREEN CHILE ENCHILADA CASSEROLE
I was looking for a quick and different way to use the leftover shredded beef cooked in a crock pot the day before. I came up with this recipe which is quick and easy without having to roll each tortilla individually . My husband doesn't like corn tortillas or red sauce so I used green sauce and flour tortillas and layered them in a 8 1/2 inch casserole dish that fit the torrillas perfectly. I knew it was a hit when he went back for a second and third helping! It also tastes great left over the next day. You could also make it with shredded chicken. (Cooking the beef is not included in prep time)
Provided by nancyj09
Categories Meat
Time 40m
Yield 1 8 1/2 inch casserole, 6-8 serving(s)
Number Of Ingredients 7
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.
INSTANT POT GREEN CHILE BEEF BURRITOS
Juicy, tender shredded beef cooked in the Instant Pot with flavorful green chile flavors
Provided by Marci
Categories Entree
Time 3h
Number Of Ingredients 14
Steps:
- Place roast on a large piece of foil for easy clean up.
- Combine salt, garlic powder, black pepper, onion powder, and chili powder.
- Press the seasonings into all sides of the roast.
- Select saute or brown on the pressure cooker and add oil. When oil is hot and rippling add the meat and brown 3-4 sides. Turn the pressure cooker off.
- Remove beef from the pot and set on a plate.
- Pour beef broth into the pot and scrape up the browned bits from the bottom. Return beef to the pot and any juices from the plate.
- Pour enchilada sauce, green chilies, and tomato sauce over the beef, do not stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 90 minutes.
- When cooking is complete, use a natural release.
- Move beef to a cutting board to rest.
- Optional: Pour drippings from the pot into a fat separator then pour it back into the pot, discarding the fat. If you don't have a fat separator, you can skim the top of the liquid with a spoon to remove some of the fat, or just skip this step.
- Shred the beef into bite size pieces, add it back to the liquids in the pot to soak up the flavor and stay moist.
- Set up a burrito station with meat, fillings, and toppings and let everyone fill and top however they'd like.
- To make a smothered burrito, top rolled burrito with desired sauce and shredded cheese, place under the oven broiler to melt and brown the cheese.
Nutrition Facts : Calories 359 calories, Sugar 3.2 g, Sodium 820 mg, Fat 16.6 g, SaturatedFat 4.2 g, TransFat 0.8 g, Carbohydrate 6 g, Fiber 1.3 g, Protein 47.7 g, Cholesterol 167.7 mg
SHREDDED SLOW COOKER GREEN CHILE CHICKEN
Flavorful shredded chicken makes the perfect stuffing for enchiladas, tacos, burritos, or whatever you like! Zesty ingredients like green chiles, lime, and cumin cook all day in a slow cooker. I like to serve this with fresh corn tortillas for taco night, but the possibilities are endless with a shredded chicken like this.
Provided by LADYJANE1976
Categories Everyday Cooking Slow Cooker Main Dishes Chicken
Time 8h15m
Yield 16
Number Of Ingredients 10
Steps:
- Place oil in the bottom of a slow cooker. Add chicken breasts and thighs, 1 can of chile peppers, onion, garlic, cumin, 1/2 of the lime juice, salt, and pepper.
- Cook on Low until chicken is falling apart, about 8 hours.
- Remove chicken and shred with 2 forks.
- Return chicken to the slow cooker. Add remaining chile peppers and lime juice; stir. Test flavor and season with salt and pepper to taste.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 5.5 g, Cholesterol 76.5 mg, Fat 9.6 g, Fiber 1.2 g, Protein 25.7 g, SaturatedFat 2.5 g, Sodium 790.4 mg, Sugar 1.5 g
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- In a large pan, place steak or roast in pan and fill with water until it covers the meat. Cook on the stovetop on low until meat is fork tender, about 2 or 3 hours. Check and add water, as necessary, during the cook time.
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- Preheat oven to 325 F. Trim fat from meat. In a small bowl, combine 4 teaspoons of the chili powder, the cumin and oregano. Sprinkle spice mixture evenly over all sides of beef, rubbing it in with your fingers.
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- Increase oven temperature to 350 F. Grease or spray a 13x9 baking dish; set aside. Divide the shredded meat mixture among tortillas, placing meat mixture along one edge. Top with sour cream mixture and roll up tortillas (they will be full). Arrange in baking dish, seam side down. Bake, covered, for 30 minutes; uncover. Spoon salsa verde over the enchiladas, and sprinkle with the remaining 1 1/2 cups of cheese. Bake uncovered, 10 minutes more, or until cheese is melted and enchiladas are heated through.
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4.4/5 (17)Category Main DishesCuisine MexicanTotal Time 8 hrs 5 mins
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From eatingwell.com
Total Time 8 hrs 45 mins
- To prepare beef: Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
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