Green Chili Enchiladas

Green Chili Enchiladas

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Vicki Butts (lazyme)

By
@lazyme5909

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
8
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 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
  • 8
    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

How to Make Green Chili Enchiladas

Step-by-Step

  1. 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.
  2. 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.

Printable Recipe Card

About Green Chili Enchiladas

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



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