Salsa Verde Shredded Beef Enchiladas

• Meat

  • 5 cups Beef, Cooked

• Produce

  • 2 cans Green chile peppers

• Condiments

  • 1 cup Salsa verde

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1/4 tsp Chili powder
  • 1/8 tsp Kosher salt

• Nuts & Seeds

  • 1/4 tsp Cumin

• Dairy

  • 2 cups Monterey jack cheese
  • 1 carton Sour cream

• Other

  • • 15 (6-7 inch flour tortillas

Found on bellyfull.net

Description

Ingredients

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

Directions

• 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.