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Beef or Chicken Enchiladas Recipe

Beef or Chicken Enchiladas Recipe photo by Taste of Home

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This recipe is excellent if you have a little leftover beef or chicken. It's especially good on a cold day, since it's a very hearty recipe.

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Beef or Chicken Enchiladas Recipe

Prep: 30 min. Bake: 20 min.

Yield: 6 Servings

30 20 50

Ingredients

1 tablespoon butter
2 medium onions, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
2 cans (4 ounces each) chopped green chilies
1/4 teaspoon salt
1/4 teaspoon ground cumin
12 flour or corn tortillas
1-1/2 cups shredded cooked beef or chicken
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
2 green onions with tops, thinly sliced
Sour cream
Salsa

Directions

In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.
Grease a 13-in. x 9-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa. Yield: 6 servings.

Nutritional Facts 2 enchiladas (calculated without sour cream and salsa) equals 450 calories, 21 g fat (9 g saturated fat), 73 mg cholesterol, 1,123 mg sodium, 38 g carbohydrate, 2 g fiber, 28 g protein.

Originally published as Beef or Chicken Enchiladas in Country Extra January 1992, p49

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Beef or Chicken Enchiladas

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Reviewed on Feb. 28, 2013 by Antonina39965

AWESOME!!! These enchiladas are the best. Will definitely make them again.

Reviewed on Jun. 21, 2011 by scrapo

Good! Although, we like them so much we ate way too much and were so stuffed! LOL. We used the leftover beef that I had frozen when I had made Beef Burritos a few weeks before and we had extra (search Beef Burritos on Taste of Home). Also, I made this into to 8 in. dishes and froze on for later.

Reviewed on Apr. 26, 2011 by GrammyJoanne

I cheated and made this into a casserole dish. I cut the tortillas into strips and then cross-cut them into 3/4" squares. I mixed the chicken into the sauce and layered the tortilla squares with sauce and cheese, ending with cheese. Not as much fun, but much less labor-intensive than individual enchiladas and the taste is the same.

Reviewed on Jun. 06, 2010 by Trilby Yost

I like this double duty recipe very much. I think I prefer the chicken version which I make with flour tortillas, but my husband likes the shredded beef.