Beef or Chicken Enchiladas

Name: Beef or Chicken Enchiladas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings.
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

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

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

DeliciouslyResourceful_Gina

Nov 19, 2017

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

Oct 27, 2017

Delicious! I added black beans because I love them!
Antonina39965

Feb 28, 2013

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

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.
GrammyJoanne

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.
Trilby Yost

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.