Green Chilies Enchilada
A flavorful green chili enchilada casserole featuring seasoned ground beef, creamy mushroom sauce, melted cheddar, and spicy green chilies, perfect for a comforting meal.
Ingredients
Instructions
- Brown ground beef in a skillet, then add salt and pepper to season.
- Stir in cream of mushroom soup, milk, and chopped onions, cooking until heated through.
- Layer the beef mixture into a greased casserole dish with green chilies and grated cheddar cheese, reserving some cheese for the top.
- Bake in a preheated oven until the cheese melts and bubbles, about 20 minutes.
- Serve hot over Dorito chips for added crunch.
Tips & Substitutions
For added flavor, consider using taco seasoning instead of just salt and pepper. If you don’t have ground beef, ground turkey or chicken also works well. For a vegetarian option, substitute the meat with black beans or lentils. You can also add cooked corn or bell peppers to the beef mixture for more texture. This dish can be a great alternative to traditional enchiladas or other Mexican recipes.
Serving Suggestions
This Green Chilies Enchilada pairs beautifully with a side of Mexican rice or a fresh salad. For a crunchy texture, serve it over Dorito chips as suggested, or with tortilla chips on the side. You can also serve it with sour cream or guacamole for added creaminess. This dish would complement other hearty meals like Blue-Ribbon Tamale Pie or Fast Mexican Chili.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchilada in a microwave-safe dish, cover with a damp paper towel, and microwave in 1-minute intervals until heated through. Alternatively, reheat in the oven at 350°F for about 15-20 minutes, covering with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Green Chilies Enchilada contains roughly 668 calories, with 24g protein, 58g carbohydrates, and 38g fat. It is an excellent source of protein (48% of the Daily Value) and iron (29% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2512mg per serving (109% 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 dish ahead of time?
Yes, you can prepare the beef mixture and layer it in the casserole dish a day in advance. Just cover it and store it in the refrigerator. When ready to bake, simply add the cheese on top and bake as directed, adding a few extra minutes to the cooking time if it's cold from the fridge.
What can I substitute for cream of mushroom soup?
If you don't have cream of mushroom soup, you can use a homemade white sauce or a can of cream of chicken soup. For a healthier option, consider using a pureed vegetable soup or making a roux with milk and sautéed mushrooms to mimic the flavor.
Can I freeze the enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Wrap the casserole tightly in plastic wrap and then aluminum foil. When ready to eat, thaw in the refrigerator overnight and bake as instructed. Frozen enchiladas can be stored for up to 3 months.
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).