Best Shredded Green Chile Beef Recipes
SHREDDED GREEN CHILE BEEF
This Tex-Mex pulled beef roast is tender, slightly spicy, juicy, and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 12 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 278 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic exchanges
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 I 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)
Provided by nancyj09
Categories Meat
Time 40m
Yield 1 8 1/2 inch casserole, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- Cook over medium heat until heated through
- Pour about 2 Tablespoons of remaining enchilada sauce in bottom of the casserole dish.
- Place 1 tortilla in casserole and cover with prepared sauce from pan.
- Sprinkle small layer of cheese over sauce.
- Place another tortilla over sauce and continue layering until last tortilla is on top.
- Pour remaining sauce over complete casserole and cover the top with remaining cheese.
- Cover and bake in 350 degree for about 30 minutes or until nice an bubbly .
- Let sit about 10 minutes to allow to set before serving.
- Top with sour cream if desired.
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