Beef Enchilada Crescents Recipes

Steps:

• Preheat the oven to 375 degrees F. Stir together the chicken, enchilada sauce, pickled jalapenos, chili powder, cumin, garlic, scallion whites and 1/2 teaspoon salt in a medium bowl. Set aside.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle Mexican blend cheese on top of the chicken. Then top with the pepper Jack slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the chicken mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with butter and sprinkle on the scallion greens. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with salsa drizzled with thinned sour cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
• Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

Steps:

• Brown meat and onions in large skillet.
• Add 1 cup enchilada sauce and 1 cup cheese.
• Mix well.
• Put filling along center of each tortilla.
• Roll up and place seam side down in a 9x13 pan.
• Pour remaining sauce over.
• Sprinkle remaining cheese over.
• Bake at 350F degrees for about 30 minutes till cheese is bubbly.

Steps:

• In a large skillet, cook beef and chiles over medium heat until meat is no longer pink; drain. Add cream cheese, cumin and chili powder. Cool slightly., Preheat oven to 375°. Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short side of each triangle; carefully roll up. , Place point side down 2 in. apart on ungreased baking sheets. Bake 11-14 minutes or until golden brown. Serve warm.

Steps:

• In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside. , Grease a 13x9-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.

Steps:

• In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
• In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
• Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
• Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
• In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
• As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
• Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
• Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
• Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
• Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
• Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
• Makes: 6 servings.