Easy Shredded Beef Green Chile Enchilada Casserole Recipes

SHREDDED BEEF GREEN CHILE ENCHILADAS

Steps:

• Generously sprinkle roast on both sides with taco seasoning.
• Place is slow cooker and pour beer over the top.
• Cook on high for 5-6 hours until very tender.
• Once tender, shred beef with two fork, right in the slow cooker so that it mixes in with the liquid.
• Preheat oven to 350 degrees.
• In a medium mixing bowl, combine enchilada sauce, garlic powder, chili powder, black pepper, salt and sour cream.
• Remove half of the sauce to another mixing bowl and stir in the shredded beef, green chilies and 1 cup of the cheese.
• Take half of the remaining sauce mixture and spread in the bottom of a 9×13 inch baking dish that's been coated with cooking spray.
• Divide chicken mixture between the tortillas, about half a cup in each, spread down the middle.
• Wrap each tortilla up by folding in the sides and then rolling up. Set each seam side down in baking dish.
• Spread remaining sauce over the top of the tortillas and sprinkle the remaining 1 cup of cheese on top.
• Cover tightly with foil and bake in preheated over for 30 minutes.
• Top with desired toppings and serve

SHREDDED BEEF ENCHILADAS

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.

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.

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
• With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
• Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

EASY ENCHILADA CASSEROLE

Steps:

• Heat oven to 375.
• Grease 2 qt.
• baking dish.
• Brown ground beef in large nonstick skillet over med.
• heat until thoroughly cooked, stirring frequently.
• Drain.
• Add corn, enchilada sauce and green chiles, mix well.
• Spoon 1/4 of beef mixture into baking dish.
• Top with 1/3 of tortilla strips.
• Repeat layers 2 times, ending with beef mixture.
• Cover with foil.
• Bake at 375 for 40 minutes.
• Uncover; sprinkle with cheese.
• Bake an additional 5 minutes or until casserole is bubbly and cheese is melted.

GREEN CHILE ENCHILADA CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 8x11" baking dish.
• Pour 1/4 of the enchilada sauce on the bottom of the baking dish.
• Rip up 3 tortillas and cover the enchilada sauce layer. Top with half the chicken, 2/3 cup of cheese, 1/2 cup sour cream, and another fourth of the enchilada sauce. Repeat.
• Top the last layer of tortillas with the last of the enchilada sauce and the last 2/3 cup of cheese.
• over and bake for 45 minutes. Serve warm.