Enchilada Ole
Creamy, cheesy enchiladas with ground beef and green chilies, layered with tortillas and baked to perfection—ideal for a comforting family dinner or casual gathering.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Mix together in a bowl the sour cream, enchilada sauce, chopped green chilies, and Lipton onion soup mix.
- Quarter the flour tortillas.
- Layer in a baking dish: start with a quartered tortilla, then add half of the cooked ground beef, half of the sour cream mixture, and a layer of shredded cheddar cheese.
- Repeat the layering once more with the remaining ingredients.
- Bake in the preheated oven for 30 to 45 minutes until hot and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese to the sour cream mixture. If you prefer a spicier kick, add jalapeños or use a spicier enchilada sauce. You can also substitute the ground beef with ground turkey or a plant-based meat alternative for a lighter option. This dish is versatile and can be adapted to suit your taste.
Serving Suggestions
Serve Enchilada Ole with a side of Mexican rice and refried beans for a complete meal. A fresh green salad with avocado and lime dressing pairs beautifully as well. For an extra touch, top with chopped cilantro and diced tomatoes before serving. This dish is perfect for gatherings or as a comforting family dinner.
Storage & Reheating
To store leftovers, let the Enchilada Ole cool completely, then cover with plastic wrap or transfer to an airtight container. It can be stored in the refrigerator for up to 3 days. When reheating, bake in the oven at 350°F for about 20 minutes, or until heated through, to keep the tortillas crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Enchilada Ole contains roughly 287 calories, with 13g protein, 28g carbohydrates, and 14g fat. It is an excellent source of calcium (28% of the Daily Value), protein (26% of the Daily Value), and vitamin A (21% of the Daily Value). Note that it is relatively high in sodium, at 966mg per serving (42% 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 layers in advance and assemble them in the baking dish. Cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it's cold from the fridge.
What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream if you're looking for a healthier option. It provides a similar tangy flavor and creamy consistency. Alternatively, you can use a dairy-free sour cream for a vegan version.
Can I freeze Enchilada Ole?
Yes, you can freeze Enchilada Ole. Assemble it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking, and bake as directed, adding a few extra minutes if needed.
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).