Creamy Green Enchiladas
Creamy green enchiladas feature tender tortillas filled with seasoned meat and cheese, topped with a rich, flavorful green chili sauce, perfect for comforting family dinners.
Ingredients
Instructions
- Mix ground beef or turkey with salt; brown in a skillet. Drain excess fat. Add shredded Cheddar cheese and chopped onion; set aside.
- In a saucepan, combine cream of chicken soup, milk, and Velveeta chunks.
- Cook over low heat, stirring until Velveeta melts and sauce is smooth.
- Add green onion dip mix, chopped green chilies, and chopped drained pimentos; set aside.
- Heat tortillas in hot oil for about 1 second to soften; drain well.
- Spread each softened tortilla with the meat mixture.
- Roll the tortillas tightly and place them in a greased 13x9-inch baking dish.
- Pour the cheese sauce over the rolled tortillas.
- Cover the dish with foil and bake at 350°F for 30 minutes.
Tips & Substitutions
For a vegetarian option, substitute the ground beef or turkey with black beans or lentils. You can also use low-fat cheese for a lighter version. To enhance the flavor, consider adding spices like cumin or chili powder to the meat mixture. If you don't have green onion dip mix, a mix of dried chives and sour cream can work well as a substitute.
Serving Suggestions
Serve these creamy green enchiladas with a side of Mexican rice or a fresh salad for a complete meal. They pair beautifully with Crunchy Apple Salsa With Chicken for a refreshing contrast. For an extra kick, top with fresh cilantro or avocado slices before serving. These enchiladas also make a great addition to any Mexican recipes spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes, ensuring they are hot all the way through.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Green Enchiladas contains roughly 359 calories, with 7g protein, 29g carbohydrates, and 25g fat. It is a good source of protein (14% of the Daily Value), calcium (13% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1102mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the enchiladas a day in advance. Assemble them in the baking dish, cover tightly with foil, and refrigerate. When you're ready to bake, just add a few extra minutes to the cooking time since they will be cold from the fridge.
What can I use instead of cream of chicken soup?
If you're looking for a substitute for cream of chicken soup, you can use cream of mushroom soup or a homemade white sauce. To make a white sauce, melt 2 tablespoons of butter, whisk in 2 tablespoons of flour, and gradually add 1 cup of milk, cooking until thickened.
Can I freeze these enchiladas?
Yes, these enchiladas freeze well. Assemble them in a freezer-safe dish, cover tightly, and freeze for up to 2 months. To cook from frozen, bake them covered at 350°F for about 45-60 minutes, then uncover and bake for an additional 15 minutes until bubbly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).