Recipe: Delicious Cara's Green Chile Enchilada Bake

Cara's Green Chile Enchilada Bake. Carla cooks a legendary dish with Carol Burnett. Green Chile Enchilada Quinoa Bake-this gluten-free quinoa bake will remind you of your favorite green chile enchiladas. It is easy to make and a hit So just trust me on this one.

This recipe is based on the method I inherited from my grandmother, the best cook I've ever known and a green chile connoisseur. These Green Chile Chicken Enchiladas include Corn tortillas stuffed with chicken, cheese, green chile enchilada sauce, sour cream, and green chiles! Green Chile Chicken Enchiladas - Creamy, cheesy and full of flavor! You can have Cara's Green Chile Enchilada Bake using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Cara's Green Chile Enchilada Bake

1. It's 1/4 cup of Onion- chopped.
2. You need 1 can of mild enchilada sauce (14oz).
3. You need 1 can of mild green Chile's (4oz).
4. Prepare 1 packages of corn tortillas (20ct).
5. You need 2 lb of ground beef.
6. Prepare 2 cup of cheddar cheese- shredded.
7. You need 1 of 16oz jar of Salsa.
8. Prepare 2 clove of garlic-minced.
9. You need 1 of oil.
10. You need 1/4 tsp of cumin powder.
11. It's 1/4 tsp of season salt.
12. Prepare 1/4 tsp of pepper.
13. Prepare 2 cup of refried beans (or 1can of store bought beans).

This recipe is absolutely to-die-for.better than a Mexican restaurant! Then add the tortillas in, seam side down. These Green Chile Chicken Enchiladas have the perfect combination of flavors. Cooked Green Chile Chicken Enchiladas can be stored in an airtight container in the fridge.

Cara's Green Chile Enchilada Bake step by step

1. Add oil to large skillet on medium high. Add onions & garlic.
2. After about 5min, add ground beef & seasonings. Cook til browned & drain grease.
3. Add sauce, salsa & 3/4 of chiles to hamburger meat. I would use all the chiles but it would be too spicy for kids. Use as much as you like.
4. Lower heat to med/med low & let cook about 15 min. During that time, heat beans, shred cheese & tear tortillas in 4's.
5. In a 9×13 baking pan, spoon a small amount of meat mixture in pan to lightly cover bottom. The helps prevent tortillas from sticking.
6. Using 10 tortillas, layer the pieces, overlapping alot. This helps absorb juices.
7. Spoon 1/2 the meat mixture on tortillas & spread evenly. Dallop 1/2 the beans over the meat. Using 1/2 the cheese, sprinkle on top.
8. Repeat layers once more, topping with cheese. Make sure all tortillas are covered with meat or cheese to avoid toughness. Cover with foil. Bake @350· for 15/20min. Last 5min remove foil. Let sit 5-10 min before serving. Enjoy!.

To reheat, place the enchiladas in a baking dish in the oven and reheat on low. For chicken enchiladas I'm in the habit of poaching the chicken, but you can cook the chicken any way you want (see Mexican Shredded Chicken for a good brine-and-bake method). These are made with corn tortillas stuffed with roasted green chiles and jack cheese, then smothered with roasted tomatillo salsa You can assemble the enchiladas (without the sauce) a day or two ahead, then pour the sauce over them and sprinkle with cheese to bake. You'll want seconds of this cheesy meal. Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce.

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