Z'TEJAS GREEN CHILE BARBACOA ENCHILADAS
Make and share this Z'tejas Green Chile Barbacoa Enchiladas recipe from Food.com.
Provided by Karen in MA
Categories Tex Mex
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients in a stainless bowl and mix well. Transfer to a roasting pan and top with a tight lid.
- Cook for 3 1/2 to 4 hours in a 325 degree oven.
- Let cool and shred using 2 forks.
- Strain juice that the meat was cooked in skim off fat.
- Add about 1 1/2 cups to shredded meat.
- Mix in green chilies as well.
- Assembling Green Chile Barbacoa Enchiladas:.
- Fry tortillas to soften; place on oval plate.
- Put barbacoa in center.
- Put 1 oz. of jack cheese on each tortilla with 2 oz. of barbacoa and 1/2 oz. of green chile sauce.
- Roll tortillas and leave in center of plate.
- Ladle 2 oz. green chile sauce on top of enchiladas and sprinkle beans and enchiladas with cotija cheese.
- Put under broiler to melt cheese; when cheese melts top enchiladas with iceberg, dollop of sour cream and put pickled chiles in center.
Nutrition Facts : Calories 936.4, Fat 66.2, SaturatedFat 27.8, Cholesterol 227.5, Sodium 2680.5, Carbohydrate 20.4, Fiber 4.2, Sugar 4.5, Protein 63
EASY GREEN CHILE ENCHILADAS
Steps:
- In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
- In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
- In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
- To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!
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
GREEN CHILE STACKED ENCHILADAS
This is something I put together one night when I was trying to use up some random ingredients I had on hand. Came out really 'company good'. Soooo not good for a diet though. Makes a large pan.
Provided by CGUEST29
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat. Run 1 tortilla through the hot oil until softened, 2 to 3 seconds per side; transfer to a plate. Layer a dry tortilla on top of the cooked tortilla on the plate. Cook another tortilla in the hot oil and stack on the dry tortilla. Repeat process until all the tortillas are used.
- Cook and stir chicken and onion in the same skillet, adding more oil if needed, until chicken is 2/3 done, about 10 minutes. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
- Layer tortillas in a 9x13-inch baking dish; top with chicken mixture, enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
- Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 32.1 g, Cholesterol 69.4 mg, Fat 21.8 g, Fiber 4.6 g, Protein 24.5 g, SaturatedFat 9.2 g, Sodium 646.4 mg, Sugar 2.2 g
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