Green Chili Enchiladas Recipe

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Green Chili Enchiladas

Vicki Butts (lazyme)


These are good beef enchiladas from The Once A Month Cookbook. I also substitute the beef with leftover chicken or turkey too. Nice to have some in the freezer for quick dinners.

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20 Min


40 Min




1 1/2 lb
lean ground beef (3 3/4 cups browned meat)
1 1/4 c
finely chopped onion (3/4 cup sauteed)
1 Tbsp
chili powder
salt and pepper, to taste
2 c
grated monterey jack cheese, divided
flour tortillas
10 3/4 oz
condensed cream of chicken soup
1 1/2 c
sour cream or plain low-fat yogurt
4 oz
diced green chiles

Directions Step-By-Step

Cook the ground beef, and saute onions until the meat is brown, about 15 minutes. Drain the fat. Combine with chili powder, salt and pepper. Reserve 1 cup cheese in a 1-quart freezer bag to use when serving. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, and green chilies to make a sauce; pour over tortillas. Cover dish with foil and freeze with bag of cheese taped to it.
To prepare for serving, thaw enchiladas and cheese. Bake uncovered in a preheated 375ºF oven for 20 to 25 minutes. The last 10 minutes sprinkle the remaining cheese on top.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican