Beef or Chicken Enchiladas Recipe

5 6 7
Beef or Chicken Enchiladas Recipe
Beef or Chicken Enchiladas Recipe photo by Taste of Home
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Beef or Chicken Enchiladas Recipe

Read Reviews
5 6 7
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 1 tablespoon butter
  • 2 medium onions, chopped
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup whole 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 shredded Monterey Jack cheese
  • 1 cup 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 13x9-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.
Originally published as Beef or Chicken Enchiladas in Country Extra January 1992, p49

Nutritional Facts

2 each: 450 calories, 21g fat (9g saturated fat), 73mg cholesterol, 1123mg sodium, 38g carbohydrate (5g sugars, 2g fiber), 28g protein.

  • 1 tablespoon butter
  • 2 medium onions, chopped
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup whole 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 shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 2 green onions with tops, thinly sliced
  • Sour cream
  • Salsa
  1. 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.
  2. Grease a 13x9-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.
Originally published as Beef or Chicken Enchiladas in Country Extra January 1992, p49

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Reviews forBeef or Chicken Enchiladas

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MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 277999
Reviewed Nov. 19, 2017

"Excellent, versatile recipe! I used shredded pork since I had that leftover and replaced the chiles with 1 cup salsa verde."

MY REVIEW
pschube User ID: 2658481 276852
Reviewed Oct. 27, 2017

"Delicious! I added black beans because I love them!"

MY REVIEW
Antonina39965 User ID: 6413731 41104
Reviewed Feb. 28, 2013

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

MY REVIEW
scrapo User ID: 2908723 16787
Reviewed Jun. 21, 2011

"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."

MY REVIEW
GrammyJoanne User ID: 5570905 28234
Reviewed Apr. 26, 2011

"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."

MY REVIEW
Trilby Yost User ID: 5195621 69742
Reviewed Jun. 6, 2010

"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."

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