Enchiladas Verdes

Debra Russell


These enchiladas are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil.
A TOH Recipe.


★★★★★ 3 votes

45 Min
25 Min


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  • ·
    1 pound lean ground beef
  • ·
    1 large onion, chopped
  • ·
    1/4 teaspoon salt
  • ·
    1 small garlic clove, minced
  • ·
    2 cups (8 ounces) shredded cheddar cheese
  • ·
    1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • ·
    1 package (8 ounces) velveeta pasteurized prepared cheese product, cubed
  • ·
    3/4 cup evaporated milk
  • ·
    1 can (4 ounces) chopped green chilies, drained
  • ·
    1 jar (2 ounces) diced pimientos, drained
  • ·
    12 corn tortillas (6 inches)
  • ·
    1/4 cup canola oil

How to Make Enchiladas Verdes


  1. In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside.
    Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos.
  2. In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden brown. Drain on paper towels.
    Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top.
    Cover and bake at 350° for 25-30 minutes or until heated through.

Printable Recipe Card

About Enchiladas Verdes

Course/Dish: Beef, Tacos & Burritos
Regional Style: Mexican

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