Best 7 Beef Green Chile Enchilada Style Burrito Recipes

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.

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-GREEN CHILE ENCHILADA-STYLE BURRITO

Steps:

• 1. Place chuck roast in large dutch oven. Pour red chile taco sauce or 2 cans medium enchillada sauce to pan; then add the 4 cans chopped green chiles. Place lid on dutch oven and bake at 325 degrees approximately 3 1/2-4hrs until fork tender. Time may vary according to the size of the roast, keep a check on the roast - do not let sauce and chiles burn.
• 2. Let roast cool slightly. Shred roast, removing fat, with two forks in same pan that it was cooked in. Mix shredded roast in with the sauce and green chiles that are in the pan.
• 3. Place the mixture length-wise at the narrow part of the flour tortilla, do not be skimpy but do not get too much in the tortilia. Fold sides inward and then fold up longways into a roll. After you have all the burritos completed, place in a 9x13 pan that has been lightly sprayed with a cooking spray. Pour the 2 cans of medium enchillada sauce over the top of the burritos and top with cheese. Cover and bake at 325 degrees approximately 30 minutes. Remove covering and bake until the cheese has slightly browned.
• 4. HINT: Spray the bottom side of the aluminum foil (side closest to the pan/cheese) and the cheese will not stick to the aluminum foil.

BEEF ENCHILADA-BURRITOS

Steps:

• Preheat the oven to 425 degrees F. Toss the broccoli and tomatoes with the vegetable oil, 1/2 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until tender, about 25 minutes.
• Meanwhile, coat a nonstick skillet with cooking spray and heat over medium-high heat. Add the beef and the remaining 1 teaspoon chili powder; season with salt and pepper. Cook, breaking up the meat, until browned, about 4 minutes. Stir in 1/2 cup enchilada sauce, the beans and 2 tablespoons water. Simmer until the beans are soft, 3 to 5 minutes. Remove from the heat and add the cilantro.
• Coat a small baking dish with cooking spray. Divide 1/4 cup cheese and the beef mixture among the tortillas; fold in the sides and roll up. Transfer to the baking dish, seam-side down. Drizzle with the remaining 3/4 cup enchilada sauce and cover with foil. Bake until warmed through, 12 minutes. Uncover, sprinkle with the remaining 1/2 cup cheese and bake until melted, 2 to 3 more minutes. Serve with the vegetables.

5 MINUTE WET BEEF & GREEN CHILE BURRITOS

Steps:

• Place roast beef in saucepan and mash with fork.
• Mix in green chiles, garlic powder, chili powder, ground cumin,, beef broth and Wondra Flour.
• Bring to boil and simmer 2 minutes.
• Place refried beans in a microwave safe bowl, cover with plastic wrap and heat in microwave about 2 - 3 minutes or until heated through.
• Heat tortillas separately over open flame on stove, turning frequently until heated through or heat on griddle or frying pan, turning once.
• Place warmed tortilla on plate and spread with refried beans. Remove a serving of beef from saucepan with slotted spoon and place over refried beans. Top with shredded cheese.
• Fold sides of tortillas in about 2 inches. Roll the burrito, starting with the side closest to you and roll away from you.
• Ladle some beef & green chile sauce over burrito and top with cheese. Garnish with a dollup of sour cream.
• Note: If there is a Costco near you, the Kirkland brand canned roast beef is very good.

SLOW-COOKED GREEN CHILI BEEF BURRITOS

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender. , Remove beef. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper. , Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up.

GREEN CHILE BEEF BURRITOS

Steps:

• Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.