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green enchiladas

(1 rating)
TotallyCaffeinated avatar
Recipe by
Linda Hoover
@TotallyCaffeinated
Kennewick, WA

Just using up leftovers and wanted to try out some Mexican. Smelled so good while it was cooking ... everybody couldn't wait to dig in. Big hit! Served with Corn Muffins and Spanish Rice (from a box with added Salsa)

(1 rating)
yield 6 to 8
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For green enchiladas

  • 1 1/2 lb
    left over roast beef - shredded
  • 1 Tbsp
    garlic
  • 3/4 c
    onion minced fine
  • 1 c
    verde enchilada sauce (from a can)
  • 1/2 tsp
    cumin
  • 1 tsp
    hot paprika or cayenne pepper
  • salt and pepper to taste
  • SAUCE
  • 3 c
    verde enchilada sauce (rest of the can)
  • 1 c
    cream cheese
  • WILL ALSO NEED
  • 8
    tortillas, flour
  • 1 c
    shredded cheddar cheese
  • 2 c
    shredded cheddar cheese

How To Make green enchiladas

  • 1
    In a large fry pan, place first 7 ingredients, let it get hot. Does not need to cook if you use left overs.
  • 2
    Start a saucepan with the rest of the Verde Enchilada Sauce (if you don't find a large 20oz tin you may need 2 small tins). Bring this to a low simmer to incorporate the cheese with the sauce.
  • 3
    Place a small amount of the shredded meat in a line down each tortilla, use the 1c of shredded cheese to top all the meat (it won't look like much). Roll the tortillas up and place them in a greased 9x13 baking dish.
  • 4
    Top all the rolled enchiladas with the verde sauce simmered with cream cheese. Sprinkle the 2c of cheddar cheese on the top.
  • 5
    Bake at 350 deg for 25-30 min.
  • 6
    Serve with sour cream, guacamole and extra shredded cheese at the table.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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