Beef And Green Chile Enchiladas Food

GREEN CHILI ENCHILADAS

Steps:

• Cook the ground beef, and saute onions until the meat is brown, about 15 minutes. Drain the fat. Combine with chili powder, salt and pepper. Reserve 1 cup cheese in a 1-quart freezer bag to use when serving. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, and green chilies to make a sauce; pour over tortillas. Cover dish with foil and freeze with bag of cheese taped to it.
• To prepare for serving, thaw enchiladas and cheese. Bake uncovered in a preheated 375ºF oven for 20 to 25 minutes. The last 10 minutes sprinkle the remaining cheese on top.

BEEF AND GREEN CHILE ENCHILADAS

Steps:

• Heat oven to 350°F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
• Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
• Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
• Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.

GREEN CHILE BEEF ENCHILADA RECIPE

Steps:

• Brown 1 lb ground beef along with 1 medium chopped onion, 1 clove minced garlic, salt, and pepper. Drain excess grease.
• Add 1 t chili powder and ¼ t cumin. Cook for another 2 minutes to bloom the spices.
• Add 2 T of water to the skillet. Cover and let sit on LOW heat while you prepare the tortillas and cheese.
• To soften tortillas, heat ½ inch of vegetable oil in a small skillet and dip each tortilla in the oil to soften.
• Melt 4 T butter in a medium-sized non-stick skillet over medium heat.
• Add 4 T flour and stir until bubbly.
• Whisk in 2½ c milk. Continue stirring until the mixture is slightly thickened. Add green chiles and remove the pan from heat.
• Place 4 T butter in a microwave-safe Pyrex pitcher. Melt in the microwave on HIGH for about 1 minute.
• Whisk in 4 T flour and ¾ t salt until smooth. Then whisk in 2½ c milk until smooth.
• Microwave for 4-7 minutes on HIGH. Stir after 3 minutes and every minute thereafter. Keep cooking and stirring until the mixture is thick like a medium cream sauce.
• Stir in green chiles.
• Place a generous tablespoon of meat mixture onto a softened tortilla. Add a tablespoon of cheese. Roll up and place seam side down in a 9 x 13-inch baking dish. Prepare remaining tortillas in the same manner. Any remaining meat or cheese may be sprinkled on top or sides of enchiladas.
• Pour sauce over enchiladas and cover with foil. If you have any remaining cheese, sprinkle it over the top of the sauce-covered enchiladas.
• Heat in a 350˚F (180˚C)oven for 10-15 minutes or until heated through.

SHREDDED BEEF GREEN CHILE ENCHILADAS

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

KETO GREEN CHILI BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Spray 8x8-inch baking dish or 9x9-inch baking dish with nonstick cooking spray.
• In a medium bowl, mix enchilada sauce with cream.
• In a skillet over medium heat, saute beef and onion until beef is no longer pink; Drain.
• Add green chilis and taco seasoning mix and water. Stir and continue to cook until water is absorbed; Remove from heat.
• Spoon 1/4 cup sauce on bottom of baking dish and spread with spoon.
• Fill each tortilla with 1/4 beef mixture and top with 2 T. cheese.
• Place enchiladas in prepared baking dish and top with remainder of the cheese. Bake 20-30 minutes, until bubbly.

BEEF ENCHILADAS WITH GREEN SAUCE RECIPE

Steps:

• Prepare the Green Enchilada Sauce according to the instructions found here. For the enchilada filling: Place the ground beef in a saute pan over medium-high heat and sprinkle with kosher salt. Sear the meat well, drain, and then add in the diced onion and garlic. Add the spices. Cook 2 minutes to soften the vegetables. Add in water and cook 5-10 minutes to a saucy consistency. The beef filling should be moist but not runny with water. Continue simmering if you need to evaporate excess water. Add the tomato sauce. Simmer 5 minutes or so and season to taste. Remove from the heat and cool. In a saute pan, add a little oil and fry each corn tortilla for several seconds on both sides. Remove the tortilla to a plate lined with paper towels and repeat with the remaining corn tortillas. This warms them for the filling and makes them rollable. Place about 1/4 c. of green enchilada sauce in a large casserole dish. Lay a tortilla flat and fill with about 2-3 T. of filling. Roll up and place into the casserole dish, seam side down. Repeat with the remaining tortillas until your casserole dish is full. Pour the green enchilada sauce over the enchiladas and cover with cheese of your choice. Bake at 350 degrees for 25 minutes. Remove and top with pickled jalapenos, sour cream, cilantro, or your favorite toppings! Serve hot with beans and rice!

GREEN CHILE ENCHILADAS

Steps:

• Cook beef and garlic powder in skillet, stirring until crumbled and no longer pink.
• Remove from heat; drain.
• Stir in shredded cheese and onion; set aside.
• Heat chicken soup, milk and Velveeta cheese in saucepan over medium heat; stir until melted.
• Stir in dip mix, chilies and pimiento.
• Fill a skillet to about 1 inch with water.
• Heat over medium-high heat until very hot.
• Dip tortillas, 1 at a time, into hot water using tongs.
• Soak for 2 to 3 seconds.
• Drain and spoon about 1/3 cup meat mixture onto each tortilla; roll up tightly and place in a lightly greased 13x9-inch baking dish.
• Top with cheese sauce.
• Bake, covered at 350°F for 30 minutes.
• Uncover and bake an additional 10 minutes.