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
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.
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
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
EASY CHEESE AND SOUR CREAM ENCHILADAS
This is a good meatless dish, but if you prefer meat, you can add diced boiled chicken.. The amount of prep time it takes depends on how quickly you can roll tortillas.
Provided by Julie in TX
Categories Tex Mex
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat vegetable oil in skillet over medium heat.
- Dip corn tortillas in hot oil for 2-3 seconds to soften them.
- Drain on paper towels until cool.
- Mix the sour cream, soup and green chilies.
- Spread about 1 cup of the sour cream mixture over the bottom of a 9" X 13" X 2" baking pan.
- Place some grated cheese& chopped onion about 1 inch from the edge of a softened tortilla.
- You'll need to experiment to get exactly the right amount of filling.
- Too much filling and the tortilla won't roll.
- Too little filling and you'll mostly taste corn tortilla.
- It will probably take about 2 tablespoons of filling.
- Fold the edge over the filling and roll it tightly.
- Place the filled tortilla in the pan, seam side down.
- Continue rolling the tortillas and place them side by side in the pan.
- Pour the remaining sauce over the top.
- Top with the remaining onion and cheese.
- Bake in a 350 degree oven for 30-40 minutes until bubbly.
Nutrition Facts : Calories 754.7, Fat 58.1, SaturatedFat 29.2, Cholesterol 128.1, Sodium 1051.2, Carbohydrate 33.3, Fiber 3.8, Sugar 6.1, Protein 27.9
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
SOUR CREAM ENCHILADAS
These enchiladas bake up soft, tender and saucy. It's a nice meatless main dish that's also quick and easy.-Lois Hansen, Pinedale, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine 3 cups shredded cheddar cheese and sour cream. Set aside 2 tablespoons olives and 2 tablespoons onions. Add remaining olives and onions to cheese mixture; mix well. Spoon 1/2 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over the top. Sprinkle with remaining cheese. , Cover and bake at 325° for 25-30 minutes or until heated through and cheese is melted. Sprinkle with reserved olives and onions.
Nutrition Facts : Calories 540 calories, Fat 37g fat (19g saturated fat), Cholesterol 70mg cholesterol, Sodium 1117mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.
TEX-MEX BEEF ENCHILADAS
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h20m
Number Of Ingredients 12
Steps:
- Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
- Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
- Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish. See Cook's Notes below.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
- Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.
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
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
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