Rolled Cheese Enchiladas With Green Chili
How to make Rolled Cheese Enchiladas With Green Chili
1 lbs lean ground beef (93/7)
1 lbs lean ground turkey (99/1)
1/2 medium yellow onion, chopped
1 garlic clove, minced
2 bell peppers, chopped (1 green, 1 red)
2 cans diced Fire Roasted Tomatoes (14oz cans)
1 can tomato paste (6oz)
1 can can diced green chilies
1.5 cup beef broth
1 can BUSH’S BEST Mixed Beans in a Mild Chili Sauce – 15.5 Oz
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp salt
1 tsp pepper
For the Enchiladas:
1 (8-ounce) block of freshly grated Monterey Jack cheese (about 2 cups)
1 (8-ounce) block of Mild or Medium Cheddar cheese (about 2 cups)
¼ cup unsalted butter
⅓ cup all-purpose flour
2 ½ cup unsalted or low-sodium beef broth
1 ½ teaspoon chili powder
1 teaspoon cumin
¾ teaspoon Kosher salt
½ teaspoon black pepper
¼ teaspoon paprika
12 corn tortillas
For the chili:
Turn instant pot to sauté, drizzle the bottom with olive oil just to avoid the meat sticking. Add garlic and cook until fragrant.
Add the ground turkey and ground beef to the pot and cook until browned but not fully cooked through.
While still in the sauté function add onions, bell peppers and all remaining ingredients. Stir together well.
Put on the lid and set to pressure cook for 30 minutes. You can let this self release all the way or quick release.
This will make 10 servings total. You will only use 3 servings of chili for the enchiladas. Reheat the chili throughout the week for other meals, or freeze for later.
For the enchiladas:
Preheat the oven to 375°F and have ready a greased 9×13″ baking dish.
Combine both the Monterey Jack and Cheddar cheese in a mixing bowl and set aside.
Add the butter to a large sauté pan over medium heat.
As soon as the butter has melted, add sprinkle in the flour and whisk to combine.
Add the beef broth in one big splash at a time, whisking well after each addition.
Add the chili powder, cumin, salt, pepper, and paprika and whisk to combine.
Allow the mixture to come to a simmer, and reduce the heat as needed to maintain it.
Simmer for about 5-7 minutes, stirring occasionally, until slightly thickened.
Remove from the heat, ladle a scant cup of sauce across the bottom of the casserole dish, and set the remaining sauce aside.
Working in batches of 4, wrap the corn tortillas in a damp paper towel and place them on a microwave-safe plate.
Microwave for about 30 to 45 seconds, or until very pliable and soft.
As the corn tortillas come out of the microwave, stuff them with about 2 tablespoons of cheese, roll tightly, and place seam-side down in the casserole dish in two rows of six.
Pour the remaining sauce over the enchiladas and top with the remaining cheese.
Cover with aluminum foil and bake for 20 minutes.
Uncover and bake for an additional 5 minutes.
Allow to cool for about 10 minutes, then serve and enjoy!
For best accuracy weight your total drained chili and divide by 8. This will be the total meat mixture you add to each tortilla.
Once you have rolled all 8 tortillas pour the chili liquid you strained on top of enchiladas. Add the green enchilada sauce to the top.
Cover with foil and bake for 25-30 minutes. Remove the foil and top with Monterey Jack cheese evenly over all 8 chili cheese enchiladas. Return to the oven without the foil and bake for an additional 10-15 minutes until the cheese is melted and the sauce is bubbling.
Remove from the oven and serve with toppings like red onion, Greek yogurt or sour cream, salsa, cilantro, avocado or jalapenos.
YIELDS: 8 | SERVING SIZE: 1
Calories: 450 | Total Fat: 20 grams, with 10 grams from saturated fat | Cholesterol: 70 milligrams | Sodium: 800 milligrams | Total Carbohydrates: 30 grams , with 3 grams from dietary fiber and 3 grams from sugars | Protein: 25 grams
Frequently Asked Questions:
Can I use only ground beef or ground turkey instead of a combination of both?
Yes, you can use only ground beef or ground turkey if you prefer.
Adjust the quantities accordingly to maintain the total amount of meat needed for the recipe.
Can I use canned beans other than BUSH’S BEST Mixed Beans in a Mild Chili Sauce?
Absolutely! You can use any variety of canned beans you prefer or have on hand, such as black beans, kidney beans, or pinto beans.
Can I make the chili on the stovetop instead of using an Instant Pot?
Yes, you can make the chili on the stovetop.
Simply follow the same steps listed in the recipe but use a large pot or Dutch oven instead of an Instant Pot.
Cook over medium heat until the meat is browned and the vegetables are tender.
How do I store leftover chili for later use?
Allow the chili to cool completely before transferring it to an airtight container.
Store it in the refrigerator for up to 4-5 days or freeze it for longer storage.
Thaw frozen chili in the refrigerator before reheating.
Can I use flour tortillas instead of corn tortillas for the enchiladas?
While corn tortillas are traditional for enchiladas, you can use flour tortillas if you prefer.
Just note that the texture and flavor may be slightly different.
What can I use as a substitute for beef broth in the enchilada sauce?
You can use vegetable broth or chicken broth as a substitute for beef broth in the enchilada sauce if desired.
Adjust the seasoning to taste.
How do I prevent the corn tortillas from tearing when rolling them?
To prevent the corn tortillas from tearing, make sure to microwave them until they are very pliable and soft.
Wrapping them in a damp paper towel helps to keep them moist and flexible.
Can I make the enchiladas ahead of time and bake them later?
Yes, you can assemble the enchiladas ahead of time and refrigerate them, covered, until ready to bake.
Just be sure to let them come to room temperature before baking to ensure even cooking.
What can I serve as side dishes with these enchiladas?
These enchiladas pair well with Mexican rice, refried beans, a simple salad, or chips and salsa for a complete meal.
Can I customize the enchiladas with additional toppings?
Yes, feel free to customize the enchiladas with toppings such as sliced jalapeños, diced avocado, chopped cilantro, or a dollop of sour cream before serving for added flavor and texture.