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Shredded Beef and Chile Enchiladas

These bubbling, subtle-tasting enchiladas taste even better when paired with a cool crunchy coleslaw.

Shredded Beef and Chile Enchiladas



  1. In a medium saucepan combine undrained chile peppers and the chili powder; cook about 1 minute or until heated through. Stir in flour. Cook and stir for 1 minute more. Remove from heat. Stir in sour cream and 1/2 cup of the cheese.
  2. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. Divide beef among tortillas. Top with sour cream mixture. Roll up tortillas. Arrange rolled tortillas, seam sides down, in prepared baking dish.
  3. Cover with foil. Bake for 30 minutes. Uncover. Sprinkle with half of the remaining cheese. Spoon salsa verde over enchiladas; sprinkle with remaining cheese. Bake, uncovered, about 10 minutes more or until cheese is melted and enchiladas are heated through.

Nutrition Facts (Shredded Beef and Chile Enchiladas)

    Per serving:
  • 490 kcal cal.,
  • 33 g fat
  • (15 g sat. fat,
  • 103 mg chol.,
  • 572 mg sodium,
  • 21 g carb.,
  • 2 g fiber,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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