Queso Beef Enchiladas Recipes

QUESO BEEF ENCHILADAS

Steps:

• Brown crumbled hamburger meat with 1 cup of chopped onion, garlic, when brown add picante sauce to taste, salt& pepper.
• In microwave melt the cheese for sauce with picante sauce, making as mild or hot as you like, can also control the heat by the type of picante sauce you purchase.
• Soften the corn tortillas in hot oil, or if you prefer in a canned enchilada sauce.
• In casserole dish assemble enchiladas---tortilla, meat mixture, chopped onion, grated cheese, either fold in half or roll with seam down.
• Cover with the queso sauce, top with sliced green onions, cover dish with foil and bake aproximately 25-30 minutes, this time may vary, depending on how hot all your ingredients are by the time you assemble the dish.

QUESO & ONION ENCHILADAS

Steps:

• Dice the onion and cook on high in a small saucepan. Sprinkle with cayenne pepper to give spice.
• Mix salsa con queso with 1 package of shredded cheese, the salsa and onion in mixing bowl. Stir gently to mix, but not make mush.
• Divide and spread the mix on the 6 wraps and sprinkle with more shredded cheese (using no more than half the package total).
• Roll wraps, cut off ends (to fit into baking dish) and fit snuggly in dish.
• Cover the enchiladas, leaving no uncovered space (especially on sides), with monterey jack queso. Sprinkle top with the rest of the shredded cheese.
• Bake at 400 until cheese is melted and slightly bubbling. (approx. 30min to 1 hour).

SPICY ENCHILADAS VERDES DE QUESO

Steps:

• Place jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender; pour in enough water to cover the vegetables. Blend until liquified, about 1 minute.
• Heat 1/3 cup vegetable oil in a skillet over medium-high heat just until oil has begun to warm, about 30 seconds; pour the blended jalapeno mixture into the oil. Stir in chicken bouillon cubes and cilantro. Reduce heat to medium and cook sauce for 30 minutes, stirring occasionally. Remove green sauce from heat and allow to stand while you complete remaining steps.
• Heat 1 cup vegetable oil in a skillet over medium heat. Using a tongs, place each tortilla into the hot oil and fry for a few seconds on each side. Tortillas will be pliable; do not overcook.
• Immerse the fried tortilla into the green sauce to coat; place tortilla on a serving plate. Sprinkle tortilla with about 2 teaspoons shredded queso fresco cheese and roll into a thin enchilada. It's easiest if one person is frying tortillas while another person dips in sauce, fills with cheese, and rolls the tortillas.
• Place enchiladas onto serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese. Spread shredded lettuce over the enchiladas and sprinkle with chopped red onion. Top servings with a tablespoon of sour cream.