SHREDDED BEEF ENCHILADAS
This is a great (time-consuming, but worth it) recipe. I keep losing it so I thought I'd post it on the web. Enjoy.
Provided by Christy Campbell
Categories World Cuisine Recipes Latin American Mexican
Time 2h15m
Yield 10
Number Of Ingredients 13
Steps:
- Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
- In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
- In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
- Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
- Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
Nutrition Facts : Calories 576.9 calories, Carbohydrate 30.1 g, Cholesterol 112.3 mg, Fat 38 g, Fiber 4.4 g, Protein 30 g, SaturatedFat 18.6 g, Sodium 666.8 mg, Sugar 2.2 g
BEEF ENCHILADAS WITH SOUR CREAM SAUCE RECIPE - (4.1/5)
Provided by á-15395
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated. In a medium bowl, mix together sour cream, condensed soup, and cheese. Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas. Bake in preheated oven for 20 to 30 minutes.
CREAMY BEEF ENCHILADAS
I made this up because I love cream cheese.
Provided by FeatherAnnRealtor
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir taco seasoning mix into the beef; transfer to a large bowl, reserving drippings in the skillet.
- Cook and stir sweet onion and green onion in the hot drippings until tender, 5 to 7 minutes; add to seasoned ground beef along with cream cheese and salsa. Stir the mixture until the cream cheese melts completely.
- Arrange tortillas onto a flat work surface. Spoon even amounts of the beef mixture in a line down the center of each tortilla. Top beef with even portions of the pepperjack cheese. Roll tortillas around the filling and arrange into a baking dish. Pour enchilada sauce evenly over the tortillas; top with olives and remaining cheese.
- Bake in preheated oven until cheese melts completely, about 20 minutes.
Nutrition Facts : Calories 655.1 calories, Carbohydrate 42.4 g, Cholesterol 135.7 mg, Fat 39.8 g, Fiber 6.3 g, Protein 32.6 g, SaturatedFat 18.4 g, Sodium 1421 mg, Sugar 4.2 g
TANGY SOUR CREAM BEEF ENCHILADAS
Make and share this Tangy Sour Cream Beef Enchiladas recipe from Food.com.
Provided by LexingtonMom
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef. Combine with sour cream, onions, and half of cheese.
- Soften tortillas. For each tortilla, spoon a 1-inch column of sour cream mixture down the middle. Roll up tortilla around filling and place in baking dish sprayed with non-stick spray. (I find it helpful to tear off about 1/4 of each tortilla before rolling around mix, so it ends up softer and less bready).
- Pour sauce over enchiladas, being sure to spread over all exposed tortilla. Sprinkle remaining cheese on top.
- Bake uncovered at 350°F for 15-20 minutes, until bubbly and cheese is melted. I serve with sour cream and salsa on the side.
Nutrition Facts : Calories 1080.8, Fat 64.2, SaturatedFat 33.5, Cholesterol 185.9, Sodium 1729.9, Carbohydrate 74.9, Fiber 4.6, Sugar 5.7, Protein 49.8
ROAST BEEF SOUR CREAM ENCHILADAS
This is a great use for leftover or even canned roast beef and standard pantry/refrigerator items. The original recipe had melted butter poured over everything, but we found this to be unnecessary. There's no enchilada sauce or canned soups in this recipe and while it can be a bit time consuming, it's very, very simple. Also simply delicious! A favorite in our house since I was a very young girl. *Special note: We have been making this with low fat sour cream and cheese and heating the tortillas in the microwave to soften to cut the fat content. It turns out just fine.
Provided by Morgorond
Categories Roast Beef
Time 40m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1/2 inch oil in skillet and briefly fry corn tortillas to soften. Drain well.
- Shred canned or left over roast beef and any juices with fork and heat in small saucepan.
- Place 1 to 2 tablespoons roast beef in center of each tortilla and sprinkle with diced onion and small amount of each kind of cheese.
- Place in 9X13 baking dish and repeat until all 12 tortillas have been stuffed.
- Sprinkle any remaining onion and beef over tops of enchiladas.
- Mix sour cream with undrained green chiles and spread over enchiladas.
- Top enchiladas with remaining cheeses.
- Bake at 350 for 20-25 minutes or until warmed through and bubbly.
- Do NOT over bake or tortillas will be tough on the bottom.
Nutrition Facts : Calories 686.4, Fat 46.8, SaturatedFat 27.6, Cholesterol 148.7, Sodium 923.9, Carbohydrate 29.1, Fiber 3.7, Sugar 2.8, Protein 39.5
SOUR CREAM BEEF ENCHILADAS
I got this recipe from a high school friend's mother, and these are THE BEST enchiladas. They are definitely not good for you, but who cares--they taste AWESOME. A favorite with my kids.
Provided by Susan K
Categories Meat
Time 1h5m
Yield 1 tortilla, 10 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat, then drain grease.
- Add taco seasoning and ½ green chilies.
- Combine sour cream, soup, and other ½ chilies in a saucepan and heat through.
- Pour enough soup mixture into a 9 x 13" pan to coat bottom.
- Heat tortillas 30 seconds in the microwave.
- Fill tortillas with meat mix, wrap, and place in pan.
- Pour the rest of the soup mixture over the top of tortilla wraps and sprinkle with cheese.
- Bake at 350 degrees; for 35-40 minutes, or until cheese is melted and soup is bubbling on the sides.
- Serve with salsa, if desired.
Nutrition Facts : Calories 489.2, Fat 32.6, SaturatedFat 14.8, Cholesterol 103.2, Sodium 1197, Carbohydrate 23.8, Fiber 1.7, Sugar 3.6, Protein 24.7
BEEF ENCHILADAS I
Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese.
Provided by sal
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
- In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
- Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
- Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
- Bake 30 minutes in the preheated oven, or until hot and bubbly.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 44.9 g, Cholesterol 89.4 mg, Fat 27.7 g, Fiber 8.4 g, Protein 32.2 g, SaturatedFat 14.5 g, Sodium 2265.9 mg, Sugar 11.5 g
SOUR CREAM BEEF ENCHILADAS
Make and share this Sour Cream Beef Enchiladas recipe from Food.com.
Provided by cowgirl21750
Categories Mexican
Time 35m
Yield 6-8 enchiladas, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook and stir beef and onion in a large skillet, drain.
- Remove from heat and stir in 1 1/2°C of the cheese, sour cream, salt and pepper.
- Dip tortillas in sauce then add meat mixture and roll and place in pan.
- When done pour reset of sauce and cheese on top. Then bake for about 20 minute.
Nutrition Facts : Calories 747.6, Fat 44, SaturatedFat 21.4, Cholesterol 135.7, Sodium 2647.4, Carbohydrate 46.7, Fiber 3.9, Sugar 9.6, Protein 39.8
BEEF ENCHILADAS
My husband likes Mexican food so I try to make him the occasion Mexican dish. This recipe, courtesy of Homemakers Magazine, is a great way to use up leftover roast beef. Also, it's not too spicy so children would enjoy too.
Provided by Irmgard
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, heat the oil over medium heat; cook the onion, peppers and garlic for about 3 minutes or until the onion is softened and the peppers are tender-crisp.
- Remove from heat; stir in the roast beef, 1/2 cup of the taco sauce, cumin, and pepper to taste.
- Spoon about 3/4 cup of the meat mixture down the centre of each tortilla.
- Sprinkle with 1 tbsp.
- of the cheese.
- Fold the tortilla over the filling, overlapping the edges slightly.
- Arrange, seam side down, in an 11 x 7-inch baking dish.
- Spoon the remaining taco sauce over the tortillas; spoon the sour cream down the centre.
- Sprinkle with the remaining cheese.
- Bake in a 350 degree F oven for about 30 minutes or until heated through.
- Sprinkle with green onions.
Nutrition Facts : Calories 326.9, Fat 16.6, SaturatedFat 7.7, Cholesterol 28.2, Sodium 841.4, Carbohydrate 34.4, Fiber 2.9, Sugar 7.1, Protein 10.6
CREAMY BEEF ENCHILADAS
These American-style enchiladas are rich, creamy and loaded with cheese. Kids will like the texture and the fact that they have just a touch of south-of-the-border heat. -Belinda Moran, Woodbury, Tennessee
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through., Spread 1/4 cup enchilada sauce into each of two ungreased 13x9-in. baking dishes. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. , Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, until heated through, 20-25 minutes.
Nutrition Facts : Calories 436 calories, Fat 22g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 1012mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
BEST BEEF ENCHILADAS
These enchiladas are absolutely amazing! Truly a recipe your family will love.
Provided by country_cooker
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
- Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
- Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g
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