Best Easy Shredded Beef Green Chile Enchilada Casserole Recipes

SHREDDED BEEF ENCHILADAS

Steps:

• Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker.
• Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.
• Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove roast to a large plate and shred.
• Pour the sauce from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, if needed.
• Preheat oven to 350 degrees F.
• Pour 1/2 cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and shredded cheese. Roll up and place in the pan, seam-side down.
• Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.
• Serve topped with optional garnishes of pico de gallo, sour cream, avocado, chopped cilantro or green onions and a side of Authentic Mexican Rice.

BEEF AND GREEN CHILE ENCHILADAS

Steps:

• Heat oven to 350°F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
• Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
• Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
• Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.

GREEN CHILE ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375˚. Melt the butter in a 12-inch cast-iron skillet over medium-low heat. Add the onion and cook until golden brown, 8 minutes.
• Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce. Remove all but 2 tablespoons of the sauce to a bowl and reserve.
• Cover the sauce in the skillet with 4 tortillas so that they overlap slightly in the center and come up the sides a little.
• Top the tortillas with 1¼ cups cheese and half of the corn. Dollop half of the refried beans on top and drizzle with½ cup of the reserved green sauce. Add 4 more tortillas and repeat the layering process with 1¼ cups cheese, the remaining corn, the remaining beans, and ½ cup green sauce.
• Top with the remaining 5 tortillas and the remaining green sauce and cheese. Cover the skillet with foil and bake until hot and bubbly, about 35 minutes. Remove the foil and bake until set, another 10 minutes. Let stand about 10 minutes before serving. Top with pico de gallo and cilantro.

SHREDDED BEEF GREEN CHILE ENCHILADAS

Steps:

• Generously sprinkle roast on both sides with taco seasoning.
• Place is slow cooker and pour beer over the top.
• Cook on high for 5-6 hours until very tender.
• Once tender, shred beef with two fork, right in the slow cooker so that it mixes in with the liquid.
• Preheat oven to 350 degrees.
• In a medium mixing bowl, combine enchilada sauce, garlic powder, chili powder, black pepper, salt and sour cream.
• Remove half of the sauce to another mixing bowl and stir in the shredded beef, green chilies and 1 cup of the cheese.
• Take half of the remaining sauce mixture and spread in the bottom of a 9×13 inch baking dish that's been coated with cooking spray.
• Divide chicken mixture between the tortillas, about half a cup in each, spread down the middle.
• Wrap each tortilla up by folding in the sides and then rolling up. Set each seam side down in baking dish.
• Spread remaining sauce over the top of the tortillas and sprinkle the remaining 1 cup of cheese on top.
• Cover tightly with foil and bake in preheated over for 30 minutes.
• Top with desired toppings and serve

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
• With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
• Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

SHREDDED GREEN CHILE BEEF

Steps:

• Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.

GREEN CHILE ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350.
• In a non-stick skillet coated with cooking spray saute onions, garlic, bell pepper, and corn until tender.
• Remove from heat.
• Stir in chicken, salt, and pepper, then add 1/2 c of enchilada sauce. Mix well.
• Spread 1/4 c enchilada sauce on the bottom of an 11x7 inch pan.
• Spread 4 tortillas with sour cream, then place in pan. Pour half the chicken mixture on top.
• Add 1/4 cheese and top with two tortillas.
• Pour 1/4 c enchilada sauce over tortillas, then cover with remaining chicken mixture and 1/4 c cheese.
• Spread 1 T of sour cream on two tortillas, then place them CREAM SIDE DOWN on top of casserole. You will want to layer them crossways from the two tortillas below (trust me, this works).
• Spread 1/4 c enchilada sauce on top of tortillas, then sprinkle with remaining 1/2 c cheese.
• Bake at 350 for 20-25 minutes or until cheese is bubbly.

ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

SHREDDED BEEF ENCHILADAS

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.