green chili enchiladas
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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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yield
8 serving(s)
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For green chili enchiladas
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1 1/2 lblean ground beef (3 3/4 cups browned meat)
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1 1/4 cfinely chopped onion (3/4 cup sauteed)
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1 Tbspchili powder
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salt and pepper, to taste
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2 cgrated monterey jack cheese, divided
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8flour tortillas
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10 3/4 ozcondensed cream of chicken soup
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1 1/2 csour cream or plain low-fat yogurt
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4 ozdiced green chiles
How To Make green chili enchiladas
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1Cook 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.
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2To 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.
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