Beef or Chicken Enchiladas
This these steak enchiladas are 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. —Pam Tangbakken, Genesee, Idaho
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
Reviews
The tortillas were soggy and doughy. I did exactly like the recipe. They were hardly eatable. Looked good but very soggy.
Fantastic! Delicious with beef, chicken, pork or shrimp!
Excellent, versatile recipe! I used shredded pork since I had that leftover and replaced the chiles with 1 cup salsa verde.
AWESOME!!! These enchiladas are the best. Will definitely make them again.
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.
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.
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.