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Green Chili Enchiladas

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  Lean ground beef 1 1⁄2 Pound (3 3/4 Cups Browned Meat)
  Finely chopped onion 1 1⁄4 Cup (20 tbs) (3//4 Cup Sauteed)
  Chili powder 1 Tablespoon
  Flour tortillas 12
  Grated monterey jack cheese 3 Cup (48 tbs), grated (1 Cup)
  Condensed cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Sour cream 1 1⁄2 Cup (24 tbs)
  Canned diced green chilies 4 Ounce (1 Can)
  Salt To Taste
  Pepper To Taste

Brown ground beef, and saute onions.
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.
To prepare for serving, thaw enchiladas and cheese.
Bake uncovered in a preheated 375° oven for 20 to 25 minutes.
The last 10 minutes sprinkle cheese on top.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4732 Calories from Fat 2435

% Daily Value*

Total Fat 290 g445.6%

Saturated Fat 138.1 g690.4%

Trans Fat 0 g

Cholesterol 983.8 mg327.9%

Sodium 8226.8 mg342.8%

Total Carbohydrates 259 g86.2%

Dietary Fiber 21 g83.9%

Sugars 32.1 g

Protein 276 g551.5%

Vitamin A 237.2% Vitamin C 110.5%

Calcium 318.3% Iron 147.4%

*Based on a 2000 Calorie diet

Green Chili Enchiladas Recipe