SHREDDED BEEF ENCHILADAS GREEN SAUCE RECIPES
EASY SHREDDED BEEF GREEN CHILE ENCHILADA CASSEROLE RECIPE ...
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)
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
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.
Nutrition Facts : Calories 895.2, FatContent 73.4, SaturatedFatContent 32.2, CholesterolContent 120.8, SodiumContent 1965.4, CarbohydrateContent 37.4, FiberContent 1.8, SugarContent 9.9, ProteinContent 20.7
BEEF ENCHILADAS WITH HOMEMADE SAUCE RECIPE | ALLR…
Beef enchiladas with homemade sauce. Top with black olives, mashed avocado, and fresh cilantro!
Provided by Heather Marie
Categories Mexican Recipes
Total Time 1 hours 7 minutes
Prep Time 15 minutes
Cook Time 52 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat vegetable oil in a saucepan over medium heat. Add flour; cook and stir using a wooden spoon until smooth, 1 to 2 minutes. Mix in chili powder and cook until fragrant, about 30 seconds. Stir in chicken stock, tomato paste, oregano, cumin, and salt; bring to a boil. Reduce heat and simmer enchilada sauce until thickened and smooth, about 15 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Heat olive oil in a separate skillet over medium heat; cook and stir onion, green chiles, and green bell pepper until softened, 5 to 10 minutes. Mix in ground beef and black beans. Stir in 1/2 of the enchilada sauce; cook and stir 1 to 2 minutes.
- Spoon beef mixture evenly onto the center of each tortilla and roll tortilla around filling. Place tortillas, seam-side down, in the baking dish. Cover tortillas with remaining enchilada sauce and Mexican cheese blend.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutrition Facts : Calories 815 calories, CarbohydrateContent 62.2 g, CholesterolContent 112.6 mg, FatContent 44.5 g, FiberContent 15.9 g, ProteinContent 48.7 g, SaturatedFatContent 15.3 g, SodiumContent 2560.1 mg, SugarContent 10.9 g
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