Green Chile Enchiladas

Green chile enchiladas are an easy, make-ahead meal. Seasoned ground beef is wrapped in corn tortillas and covered in a creamy sauce, topped with cheese, and then baked. Double the recipe and freeze one for later - this is a great freezer meal!

Course Main Dish - Ground Beef

Cuisine American - Southwest

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 663kcal

Author Marye Audet-White

Ingredients

1 ½ pounds lean ground beef I use 93/7
1 ¼ cups onion chopped
1 tablespoon chili powder
12 corn tortillas
3 cups monterey jack cheese grated from a block. Reserve 1 cup for topping.
10.5 ounces cream of chicken soup don't dilute
1 ½ cups sour cream
4 ounces chiles canned, diced

Instructions

Preheat oven to 375℉.
Spray a 13x9-inch casserole dish with non-stick cooking spray.
Add ground beef and onion to a skillet.
Brown beef and cook until onion is soft.
Add chili powder, salt, and pepper. Mix well.
Heat tortillas in a damp paper towel in the microwave until soft.
Spoon enough beef mixture and cheese on a corn tortilla to cover ⅓ of it.
Lay the enchilada seam side down.
Repeat until the beef and cheese is gone and tortillas are all rolled.
Combine the soup, sour cream, and chiles to make a sauce.
Spoon the sauce over the enchiladas, covering them evenly. You may stop and freeze for later at this point.
Bake uncovered at 375℉ for 15 minutes.
Sprinkle with reserved cheese and bake 5 to 10 more minutes until cheese is melted and enchiladas are heated through.

Nutrition