Shredded Beef Enchiladas With Cheese

Beef Enchiladas Casserole is so easy to make, even on a weeknight! They are packed with a combo of beef and mushrooms, smothered in a creamy Enchiladas Verdes Sauce, and covered in shredded cheese. Mexican Enchiladas will become a new family favorite, guaranteed. Beef Enchiladas recipes are our go-to when it comes to Mexican food, so be sure to find the best taste of Shredded Beef Enchiladas, Spicy Beef Enchiladas, or Cheesy Beef Enchiladas.

Beef Enchiladas Casserole

Shredded Beef Enchiladas With Cheese

Mexican Enchiladas are my jam. I swear I could eat them every single day for the rest of eternity, and never get sick of them. Typically I’m a shredded beef girl, but every once in a while I have a serious craving for something a little heartier, and beef enchiladas recipes totally hit the spot! Here, a combo of ground beef, cremini mushrooms, and shredded Oaxaca cheese make up the hearty filling. The sauce is ridiculously easy with just two ingredients – Enchiladas Verde and sour cream – and takes about 30 seconds to throw together. They have a slight hint smokiness with cumin, and a punch of flavor from a copious amount of garlic, onion, and oregano. They are creamy, cheesy, and yet so delicious!

Shredded Beef Enchiladas

How to make Beef Enchiladas?

• First, brown the mushrooms in a little bit of butter.  Don’t add salt at this point! Because mushrooms soak up salt and moisture, adding salt at this point will prevent them from browning.
• Once the mushrooms are brown and cooked, remove them from the pan and add the beef. Cook until brown.
• Add onions, garlic, cumin, oregano, salt, and water. Cook until the onions are soft. Add the mushrooms back in the pan and toss together.
• While the beef and mushrooms cook, add the salsa verde and sour cream to a medium bowl. Whisk until combined.
• Place a scant 1/2 cup of filling on each tortilla. Sprinkle with cheese, roll and line up in the baking dish.
• Cover with sauce, sprinkle with remaining cheese and bake.
• Serve with chopped cilantro.

Do I have to use cremini mushrooms?

No! I love creminis for their heartiness, but white button mushrooms or even chopped portabellas will also work wonderfully.

How long to cook Beef Enchiladas?

Actually, Beef Enchiladas taste better if the sauce sits for a little bit. I wouldn’t recommend making them any more than 24 hours in advance, but anything prior to that is perfect. Preparation of Enchiladas Verdes takes a lot more time if you want to get the best result. Otherwise, It takes almost 30 minutes to bake. If you preheat the oven already.

Mexican Enchiladas

How to make Enchilada Sauce?

Enchilada sauce is the mixture of few ingredients which I have mentioned in the cheesy beef enchiladas recipes section. I do really recommend seeking out this perfectly melty, mild cheese. However, if you absolutely can’t find it, shredded Monterrey jack cheese will also work great.

Enchiladas Verdes

What to serve with Enchiladas?

• Corn Guacamole
• Cilantro Rice
• Bacon Guacamole
• Zucchini Rice

Preparation Time: 

Preparation time requires to make spicy beef enchiladas is 15 minutes.

Cooking Time:

Cooking time requires to bake cheesy beef enchiladas is 30 minutes.

Shredded Beef Enchiladas Recipes

Beef Enchiladas Casserole is so easy to make, even on a weeknight! They are packed with a combo of beef and mushrooms, smothered in a creamy Enchiladas Verdes Sauce, and covered in shredded cheese.

• 1 lb ground beef
• 16 oz enchiladas Verde
• 1 tbsp butter
• 10 soft taco-sized tortillas
• 1 lb cremini mushrooms, chopped
• 8 oz Oaxaca cheese, shredded
• 1 cup sour cream
• 2½ tsp ground cumin
• 1½ tsp dried oregano
• 2 large garlic cloves, minced
• 1¼ tsp salt

Cooking Method For Spicy Beef Enchiladas

1. Preheat oven to 350 degrees. Grease a 9×13 baking dish. 
2. Heat a large non-stick skillet to medium heat. Add butter. Once butter melts, add mushrooms. Cook until brown, about 5-6 minutes. Add ½ tsp salt, toss and cook 1 more minute. 
3. Transfer mushrooms to a plate and add ground beef to the pan. Brown for 10 minutes. Add onions, cumin, oregano, remaining salt, and garlic. Continue to cook until onions are soft and translucent, another 3-4 minute. Add ¼ cup water. Toss to combine and set aside. 
4. Add salsa and sour cream to a medium bowl. Whisk to combine. Season to taste with salt and pepper set aside. 
5. To assemble enchiladas. Spoon about ½ cup of the sauce in the bottom of the pan. Place about ½ cup of the filling in the middle of each tortilla. Sprinkle with a tablespoon of cheese. Roll up and place in the prepared baking dish, seam-side down. Cover with remaining sauce and sprinkle with cheese. Bake 30-35 minutes or until brown and bubbly.

If you are a casserole lover then you should also check our chicken and rice casserole recipe. Enjoy!

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No Peek Chicken and Rice Casserole

No Peek Chicken and Rice Casserole are full of comfort and tender, fall apart chicken overtopping a bowl of flavorful rice that makes this meal a family favorite! Baking to perfection with the warm, steam cooking the chicken and rice to perfection. One pan made simple and quick for your family dinner that will have everyone asking for more. This Chicken and Rice combination is filling, full of love and comfort.

Brown Rice Casserole

Chicken and Rice Casserole

My family needed a little comfort this past week since the weather in Utah is staying cold, to say the least. I knew a casserole would be warm and filling and just the touch to warm us up from the inside out. This meal is so simple to make with only a few staple ingredients and quick preparation. Now, the hard part is serious, No peeking!! Let the foil do all the work and unwrap it like a present when you take it out of the oven and you will be thanking me! I promise!
The smell of your home will change and you will be drooling when it is time to eat. Once unwrapped and sitting down at the dinner table together there was silence. Yep! That is just how good it was. Each of kiddos and husband ate in pure peace altogether. Again, you can thank me! This Chicken and Rice Casserole is one that you will be adding to your families meal plan. It is simple and so filling! Everyone loved the rich flavors and the tender chicken that is cooked to pure perfection. This recipe is a family favorite and will be used often in our home.

No Peek Chicken and Rice Casserole

How Do You Make Chicken and Rice Casserole?

• Preheat oven to 350 degrees.  Grease a 9×13 inch baking pan.  In a medium sized bowl add the rice, cream of mushroom, cream of chicken, and chicken broth and mix.  Pour into the baking pan.  
• Place the chicken on top of the rice mixture and salt and pepper.  Sprinkle the onion soup on top.  Cover with aluminum foil and bake for 1 hour and 15 minutes or until the chicken is cooked throughout and no longer pink.  No Peeking!

How Do You Make Chicken and Rice Casserole

Do You Cook the Rice Before Adding it into the Casserole?

No, the rice will cook. Raw rice will definitely cook in an hour and the rice will absorb the liquid. Make sure you cover it to keep the steam inside the dish, no peeking!

Can You Use Brown Rice?

If you’re using brown rice, be prepared to cook your dish for more than an hour; this variety often takes longer than white rice, so watch the liquid level in your dish and make sure it’s soaking up as much as it needs.

Can This Chicken and Rice Be Made Ahead of Time?

Yes! This can be made up to 24 hours in advance. Just cover and store in the refrigerator until ready to bake. You may need to add an additional few minutes or let rest for a few minutes outside of the refrigerator before baking it.

Can I Bake it With Frozen Chicken?

Yes! Frozen chicken breasts can also be used if they are the packaged frozen breasts purchased at the store that thaw quickly.

How Will I Know if My Chicken is Cooked?

The safe internal temperature for cooked chicken is 165 degrees Fahrenheit. A slice of meat or instant-read thermometer is your best bet for determining the temperature of your chicken, it should be inserted into the thickest part of the breast.

Can I Freeze Chicken and Rice Casserole?

If freezing, freeze the chicken and rice casserole before baking.  Cover the pan tightly with foil and write down the directions on top of the container.  Remove the casserole from the freezer and let it thaw in the refrigerator during the day before baking. 

What to Serve with Chicken and Rice Casserole?

• Asparagus
• Broccoli
• Green Beans
• Side Salad

What to Serve with Chicken and Rice Casserole

Looking For More Comforting Casserole Recipes? Try These!

• Easy Sausage and Rice Casserole
• Creamy Chicken Noodle Casserole
• Chicken Parmesan Casserole
• Cheesy Cheddar Chicken Spaghetti Casserole 

Ingredients For Chicken and Rice Casserole

No Peek Chicken and Rice Casserole are full of comfort and tender, fall apart chicken overtopping a bowl of flavorful rice that makes this meal a family favorite! Baking to perfection with the warm, steam cooking the chicken and rice to perfection.

Chicken and Rice Casserole

• 4 boneless chicken breasts
• 2 cups long grain rice
• 10 ounces can cream of mushroom soup
• 14 ounces can chicken broth
• 10 ounces can cream of chicken soup
• 1 package onion soup mix
• Salt and pepper to taste

Cooking Method For Chicken and Rice Casserole

1. Preheat oven to 350 degrees.  Grease a 9×13 inch baking pan.  In a medium sized bowl add the rice, cream of mushroom, cream of chicken, and chicken broth and mix.  Pour into the baking pan.
   
2. Place the chicken on top of the rice mixture and salt and pepper.  Sprinkle the onion soup on top.  Cover with aluminum foil and bake for 1 hour and 15 minutes or until the chicken is cooked throughout and no longer pink.  No Peeking!

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