Green Enchiladas Recipe

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Green Enchiladas

Linda Hoover

By
@TotallyCaffeinated

Just using up leftovers and wanted to try out some Mexican. Smelled so good while it was cooking ... everybody couldn't wait to dig in. Big hit!

Served with Corn Muffins and Spanish Rice (from a box with added Salsa)


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Rating:

Comments:

Serves:

6 to 8

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 1/2 lb
left over roast beef - shredded
1 Tbsp
garlic
3/4 c
onion minced fine
1 c
verde enchilada sauce (from a can)
1/2 tsp
cumin
1 tsp
hot paprika or cayenne pepper
salt and pepper to taste

SAUCE

3 c
verde enchilada sauce (rest of the can)
1 c
cream cheese

WILL ALSO NEED

8
tortillas, flour
1 c
shredded cheddar cheese
2 c
shredded cheddar cheese

Directions Step-By-Step

1
In a large fry pan, place first 7 ingredients, let it get hot. Does not need to cook if you use left overs.
2
Start a saucepan with the rest of the Verde Enchilada Sauce (if you don't find a large 20oz tin you may need 2 small tins). Bring this to a low simmer to incorporate the cheese with the sauce.
3
Place a small amount of the shredded meat in a line down each tortilla, use the 1c of shredded cheese to top all the meat (it won't look like much). Roll the tortillas up and place them in a greased
9x13 baking dish.
4
Top all the rolled enchiladas with the verde sauce simmered with cream cheese. Sprinkle the 2c of cheddar cheese on the top.
5
Bake at 350 deg for 25-30 min.
6
Serve with sour cream, guacamole and extra shredded cheese at the table.

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy