green chili enchiladas
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.
No Image
prep time
20 Min
cook time
40 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 1/2 pounds lean ground beef (3 3/4 cups browned meat)
- 1 1/4 cups finely chopped onion (3/4 cup sauteed)
- 1 tablespoon chili powder
- - salt and pepper, to taste
- 2 cups grated monterey jack cheese, divided
- 8 - flour tortillas
- 10 3/4 ounces condensed cream of chicken soup
- 1 1/2 cups sour cream or plain low-fat yogurt
- 4 ounces diced green chiles
How To Make green chili enchiladas
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Step 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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Step 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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