Creamy Green Enchiladas(Yum-Yum)
Creamy green enchiladas feature seasoned ground beef, melted cheeses, and chiles wrapped in tortillas, baked to perfection—an indulgent, flavorful dish perfect for comforting family dinners.
Ingredients
Instructions
- Combine ground beef and salt; brown in a skillet.
- Pour off drippings. Stir in grated Cheddar cheese and chopped onion; set aside.
- Combine cream of chicken soup, evaporated milk, and cubed Velveeta cheese in a medium pan; place over low heat.
- Stir constantly until cheese is melted; add chopped green chiles and set aside.
- Fry tortillas in salad oil until lightly browned; drain on paper towels.
- Spread tortillas with the meat mixture.
- Roll tortillas tightly and place in a baking dish.
- Pour cheese sauce over the rolled tortillas.
- Cover with foil and bake at 350°F for 30 minutes.
Tips & Substitutions
For a lighter version, you can substitute ground turkey for beef and use low-fat cheese. If you prefer a bit more heat, add diced jalapeños to the meat mixture or cheese sauce. Corn tortillas are traditional, but flour tortillas can be used if you prefer. Make sure to fry the tortillas just enough to soften them, which makes them easier to roll without tearing.
Serving Suggestions
Serve these creamy green enchiladas with a side of Mexican rice or a fresh garden salad for a complete meal. They also pair beautifully with Huervos Rancheros for a delightful brunch option. Top with sour cream, avocado slices, or fresh cilantro for added flavor and presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the enchiladas with foil and bake at 350°F for about 20 minutes or until heated through. For individual servings, microwave for 1-2 minutes, checking to ensure they're warmed evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Green Enchiladas(Yum-Yum) contains roughly 732 calories, with 24g protein, 46g carbohydrates, and 51g fat. It is an excellent source of calcium (51% of the Daily Value), protein (48% of the Daily Value), and vitamin A (37% of the Daily Value). Note that it is relatively high in sodium, at 1656mg per serving (72% 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 these enchiladas ahead of time?
Yes, you can prepare the enchiladas and assemble them in the baking dish, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are coming directly from the fridge.
What can I substitute for the cream of chicken soup?
You can use homemade cream of chicken soup or substitute with a mixture of sour cream and chicken broth for a similar creamy texture. For a vegetarian option, try cream of mushroom soup instead.
Can I freeze the enchiladas?
Absolutely! After assembling, cover the dish tightly with plastic wrap and then foil, and freeze for up to 3 months. To bake from frozen, remove the foil and bake covered at 350°F for about 1 hour, or until heated through.
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).