green enchiladas
(1 RATING)
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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prep time
30 Min
cook time
30 Min
method
Bake
yield
6 to 8
Ingredients
- 1 1/2 pounds left over roast beef - shredded
- 1 tablespoon garlic
- 3/4 cup onion minced fine
- 1 cup verde enchilada sauce (from a can)
- 1/2 teaspoon cumin
- 1 teaspoon hot paprika or cayenne pepper
- - salt and pepper to taste
- SAUCE
- 3 cups verde enchilada sauce (rest of the can)
- 1 cup cream cheese
- WILL ALSO NEED
- 8 - tortillas, flour
- 1 cup shredded cheddar cheese
- 2 cups shredded cheddar cheese
How To Make green enchiladas
-
Step 1In a large fry pan, place first 7 ingredients, let it get hot. Does not need to cook if you use left overs.
-
Step 2Start 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.
-
Step 3Place 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.
-
Step 4Top all the rolled enchiladas with the verde sauce simmered with cream cheese. Sprinkle the 2c of cheddar cheese on the top.
-
Step 5Bake at 350 deg for 25-30 min.
-
Step 6Serve with sour cream, guacamole and extra shredded cheese at the table.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Tacos & Burritos
Culture:
Mexican
Tag:
#Quick & Easy
Keyword:
#cheese
Keyword:
#easy
Keyword:
#sauce
Keyword:
#shredded
Keyword:
#enchilada
Keyword:
#left-over
Ingredient:
Beef
Method:
Bake
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