Green Chile Beef Enchilada 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.

EASY SHREDDED BEEF GREEN CHILE ENCHILADA CASSEROLE

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.

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.