Ingredients

The following ingredients have 4 Servings
  • 8 ounces (2, 4 ounces cans) diced green chile peppers (, undrained)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon kosher salt
  • 1 tablespoon all-purpose flour
  • 8 ounce carton sour cream
  • 8 ounces shredded Monterey Jack cheese (,divided)
  • 5 cups cooked shredded beef
  • 15 whole (6-7 inch) flour tortillas
  • 1 cup salsa verde

Instruction

  • Preheat oven to 350 degrees F. Coat a 9x13 casserole dish with nonstick cooking spray.
  • In a medium saucepan, combine the chile peppers and their liquid, the cumin, chili powder, and salt; cook over medium heat for 1-2 minutes until heated through. Stir in flour and mix to combine for 1 more minute. Remove from heat and stir in the sour cream and 1/2 cup of the cheese.
  • On the lower third of each tortilla, spread a heaping tablespoon of the sauce, followed by 1/3 cup of the beef. Roll up the tortillas tightly and place, seam side down, in the prepared dish.
  • Cover with foil and bake for 25 minutes. Uncover; sprinkle with 3/4 cups of the cheese, spoon salsa verde over the top, followed by the remaining 3/4 cup cheese. Place back in the oven, uncovered, for 10 minutes until the cheese is melted and the enchiladas are heated through.
  • Serve extra sour cream on the side, if desired.