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Easy Shredded Beef Green Chile Enchilada

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Ingredients

Adjust Servings:
2 cups shredded beef
1 (4 ounce) can diced green chilies
1 (19 ounce) can green enchilada sauce
1 (10 1/2 ounce) can cream of mushroom soup
2 cups shredded mexican blend cheese (or other cheese of your choice)
5 (8 1/2 inch) flour tortillas
sour cream (optional)

Nutritional information

895.2
Calories
660 g
Calories From Fat
73.4 g
Total Fat
32.2 g
Saturated Fat
120.8 mg
Cholesterol
1965.4 mg
Sodium
37.4 g
Carbs
1.8 g
Dietary Fiber
9.9 g
Sugars
20.7 g
Protein
245g
Serving Size

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Easy Shredded Beef Green Chile Enchilada

Features:
    Cuisine:

    I was looking for a quick and different way to use the leftover shredded beef cooked in a crock pot the day before. I came up with this recipe which is quick and easy without having to roll each tortilla individually . My husband doesn't like corn tortillas or red sauce so used green sauce and flour tortillas and layered them in a 8 1/2 inch casserole dish that fit the torrillas perfectly. I knew it was a hit when he went back for a second and third helping! It also tastes great left over the next day. You could also make it with shredded chicken. (Cooking the beef is not included in prep time)

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Easy Shredded Beef Green Chile Enchilada Casserole, I was looking for a quick and different way to use the leftover shredded beef cooked in a crock pot the day before I came up with this recipe which is quick and easy without having to roll each tortilla individually My husband doesn’t like corn tortillas or red sauce so used green sauce and flour tortillas and layered them in a 8 1/2 inch casserole dish that fit the torrillas perfectly I knew it was a hit when he went back for a second and third helping! It also tastes great left over the next day You could also make it with shredded chicken (Cooking the beef is not included in prep time), I was looking for a quick and different way to use the leftover shredded beef cooked in a crock pot the day before I came up with this recipe which is quick and easy without having to roll each tortilla individually My husband doesn’t like corn tortillas or red sauce so used green sauce and flour tortillas and layered them in a 8 1/2 inch casserole dish that fit the torrillas perfectly I knew it was a hit when he went back for a second and third helping! It also tastes great left over the next day You could also make it with shredded chicken (Cooking the beef is not included in prep time)


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    Steps

    1
    Done

    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.

    2
    Done

    Cook Over Medium Heat Until Heated Through

    3
    Done

    Pour About 2 Tablespoons of Remaining Enchilada Sauce in Bottom of the Casserole Dish.

    4
    Done

    Place 1 Tortilla in Casserole and Cover With Prepared Sauce from Pan.

    5
    Done

    Sprinkle Small Layer of Cheese Over Sauce.

    6
    Done

    Place Another Tortilla Over Sauce and Continue Layering Until Last Tortilla Is on Top.

    7
    Done

    Pour Remaining Sauce Over Complete Casserole and Cover the Top With Remaining Cheese.

    8
    Done

    Cover and Bake in 350 Degree For About 30 Minutes or Until Nice an Bubbly .

    9
    Done

    Let Sit About 10 Minutes to Allow to Set Before Serving.

    10
    Done

    Top With Sour Cream If Desired.

    Avatar Of Giselle Scott

    Giselle Scott

    Mediterranean maven creating dishes that are light fresh and bursting with flavor.

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