Sarahs Beef Enchiladas With Chicken Soup Recipes

SARAH'S CREAMY VEGGIE ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a skillet over medium heat. Add onion and bell pepper; cook until edges are golden, 5 to 7 minutes. Add zucchini, serrano chile, and corn kernels. Cook until slightly browned, about 5 minutes more.
• Add spinach, garlic, paprika, salt, and cumin. Cook for 1 minute stirring constantly. Add sour cream, 1/2 cup cotija, and sour cream. Stir to combine. Remove vegetable mixture from heat and set aside.
• Pour a thin layer of enchilada sauce into a 9x13-inch baking dish.
• Heat a small skillet over medium heat and warm tortillas 1 at a time until softened, about 10 seconds each. Transfer warm tortillas to a plate and keep warm under a towel.
• Spoon 1/3 cup vegetable mixture into 1 tortilla. Fold sides in like a taco and place, seam-side down, into the enchilada sauce in the baking dish. Repeat with remaining tortillas and vegetable mixture.
• Pour remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle remaining cotija cheese on top.
• Bake in the preheated oven until slightly bubbly and golden at the edges, about 20 minutes. Remove from oven and cool at least 10 minutes before serving.

BEEF ENCHILADA SOUP

Steps:

• Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and taco seasoning in a slow cooker.
• Cover and cook on Low for about 8 hours or High for about 4 hours.

BEEF ENCHILADA SOUP

Steps:

• Heat olive oil and add garlic, onion, bell peppers, and jalapeno.
• Saute until onions are clear.
• Place beef in crock pot with enchilada sauce and beef broth. Add sauteed vegetables.
• Cook on low for 4-5 hours (on high if steak is frozen). Add herbs, pepper, and tomatoes. Add cream cheese and pepper jack cheese. Cook on low for one hour.
• Serve with shredded cheese and sour cream.

SARAH'S BEEF ENCHILADAS WITH CHICKEN SOUP

Steps:

• Brown the hamburger; drain off fat, mix in chillies and re-fried beans. Heat and then set aside.
• Mix soup, sour cream and onion together, heat on medium heat until mixed thoroughly.
• Add enough of the soup mixture to lightly cover the bottom of a greased 9x13 inch pan.
• Place a scoop of meat and scoop of soup mixture in each tortilla, sprinkle cheese on top. Place in baking dish. Repeat until dish is full.
• Pour remaining soup mixture on top and top that with the cheese.
• Bake at 300F for 30 minutes.

BEEF ENCHILADAS WITH GREEN SAUCE RECIPE

Steps:

• Prepare the Green Enchilada Sauce according to the instructions found here. For the enchilada filling: Place the ground beef in a saute pan over medium-high heat and sprinkle with kosher salt. Sear the meat well, drain, and then add in the diced onion and garlic. Add the spices. Cook 2 minutes to soften the vegetables. Add in water and cook 5-10 minutes to a saucy consistency. The beef filling should be moist but not runny with water. Continue simmering if you need to evaporate excess water. Add the tomato sauce. Simmer 5 minutes or so and season to taste. Remove from the heat and cool. In a saute pan, add a little oil and fry each corn tortilla for several seconds on both sides. Remove the tortilla to a plate lined with paper towels and repeat with the remaining corn tortillas. This warms them for the filling and makes them rollable. Place about 1/4 c. of green enchilada sauce in a large casserole dish. Lay a tortilla flat and fill with about 2-3 T. of filling. Roll up and place into the casserole dish, seam side down. Repeat with the remaining tortillas until your casserole dish is full. Pour the green enchilada sauce over the enchiladas and cover with cheese of your choice. Bake at 350 degrees for 25 minutes. Remove and top with pickled jalapenos, sour cream, cilantro, or your favorite toppings! Serve hot with beans and rice!

BEEF ENCHILADA SLOW COOKER SOUP

Steps:

• Add all ingredients EXCEPT shredded cheese, sour cream, and chips to slow cooker. Stir together, and cook on low for 8-10 hours or high for 6 hours.
• About 15 minutes before serving, stir in shredded cheese and continue cooking on low (or reduce heat to low).
• Top individual servings with crushed tortilla chips and sour cream if desired. YUM!