Best 3 Beef And Green Chile Enchiladas Recipes
Savor the tantalizing flavors of Mexican cuisine with our delectable Beef and Green Chile Enchiladas, a symphony of savory spices, tender beef, and the vibrant heat of green chiles, all wrapped in soft tortillas and smothered in a rich, flavorful sauce that will tantalize your taste buds. This beloved dish is a harmonious blend of textures and flavors, offering a delightful combination of tender beef, the subtle spiciness of green chiles, the comforting warmth of cheese, and the aromatic freshness of cilantro. Accompany this culinary masterpiece with our carefully curated selection of side dishes, including Cilantro Lime Rice, tangy Pico de Gallo, and creamy Guacamole, each adding its own unique touch to elevate the overall dining experience and create a memorable feast that will leave you craving for more.
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BEEF AND GREEN CHILE ENCHILADAS
Try these easy, cheesy ground-beef enchiladas, complete with sassy sauce and mild chiles.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 505, Carbohydrate 35 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 30 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 5 g
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.
GREEN CHILI ENCHILADAS
These are good beef enchiladas from The Once A Month Cookbook. I also substitute the beef with leftover chicken or turkey too. Nice to have some in the freezer for quick dinners.
Provided by lazyme
Categories Meat
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 482, Fat 30.3, SaturatedFat 15.1, Cholesterol 105.9, Sodium 885.2, Carbohydrate 23.1, Fiber 1.9, Sugar 4, Protein 28.8
Tips:
- Choose the right beef: For the best flavor and texture, use a chuck roast or flank steak. These cuts are well-marbled and will hold up well to the long cooking time.
- Brown the beef well: This will help to develop flavor and prevent the beef from drying out.
- Use a flavorful sauce: The sauce is what really makes these enchiladas sing. Be sure to use a sauce that is packed with flavor, such as a homemade enchilada sauce or a store-bought sauce that you doctor up with your own spices.
- Don't overcook the enchiladas: The enchiladas are done when the cheese is melted and bubbly and the sauce is hot and simmering. Overcooking will make the enchiladas dry and tough.
- Serve the enchiladas with your favorite toppings: Some popular toppings include sour cream, guacamole, salsa, and shredded lettuce.
Conclusion:
Beef and green chile enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. With tender beef, flavorful sauce, and gooey cheese, these enchiladas are sure to be a hit. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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