ENCHILADA STEW RECIPES
CHICKEN ENCHILADA STEW - JENNIFER MEYERING
Super simple enchilada style stew made in the crock pot with chicken, black beans, tomatoes, and corn.
Provided by Jennifer
Total Time 370 minutes
Prep Time 10 minutes
Cook Time 360 minutes
Yield 6
Number Of Ingredients 16
Steps:
- In a large, 6 qt, crockpot place chicken breast and cover with enchilada sauce, tomatoes, chili beans, black beans and corn. Stir slightly to combine vegetables.
- Sprinkle with cumin, paprika, and chili powder and season with salt and pepper.
- Pour chicken stock over top and cover. Cook on low for 6-8 hours or high for 4-5 hours.
- Using two forks, shred chicken in crockpot and stir to combine all ingredients.
- Add in the cream cheese, stir, and cover again. Turn temperature to high and cook for additional 30 minutes or until cream cheese is melted.
- Stir gently before serving to make sure all the cream cheese is melted and incorporated.
- Serve immediately topped with favorite toppings listed above.
Nutrition Facts : Calories 168 kcal, CarbohydrateContent 4 g, ProteinContent 26 g, FatContent 4 g, SaturatedFatContent 1 g, CholesterolContent 75 mg, SodiumContent 293 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
SHREDDED BEEF ENCHILADAS RECIPE | ALLRECIPES
This is a great (time-consuming, but worth it) recipe. I keep losing it so I thought I'd post it on the web. Enjoy.
Provided by Christy Campbell
Categories World Cuisine Latin American Mexican
Total Time 2 hours 15 minutes
Prep Time 45 minutes
Cook Time 1 hours 30 minutes
Yield 10 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 576.9 calories, CarbohydrateContent 30.1 g, CholesterolContent 112.3 mg, FatContent 38 g, FiberContent 4.4 g, ProteinContent 30 g, SaturatedFatContent 18.6 g, SodiumContent 666.8 mg, SugarContent 2.2 g
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