Green Chilies Enchiladas With Beef
Creamy, cheesy beef enchiladas with green chilies offer bold flavors and a comforting texture, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Heat the cream of chicken soup, Velveeta, and evaporated milk in the top of a double boiler until melted; add chopped green chilies.
- Drain grease from the browned ground beef; combine grated Longhorn cheese, chopped onions, and cooked beef.
- Briefly dip each tortilla in hot oil to soften; drain well, ensuring they do not fry.
- Fill each tortilla with the meat mixture, roll tightly, and place in a baking dish.
- Pour the Velveeta sauce over the rolled tortillas and cover with foil.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a lighter version, consider using low-fat cream of chicken soup and substituting regular Velveeta with a reduced-fat cheese. You can also add more vegetables, like bell peppers or spinach, to enhance nutrition. If you prefer spicier enchiladas, consider using hot diced green chilies instead of mild ones. For an extra layer of flavor, try seasoning the beef with cumin and chili powder.
Serving Suggestions
Serve the green chilies enchiladas with a side of Mexican rice and refried beans for a complete meal. A fresh salad or guacamole pairs beautifully with this dish, adding a refreshing contrast. For a twist, consider serving them alongside Baked Mexican Salad for a delightful combination of flavors and textures.
Storage & Reheating
To store leftovers, place the enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but be sure to cover them to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Green Chilies Enchiladas With Beef contains roughly 343 calories, with 8g protein, 35g carbohydrates, and 19g fat. It is a good source of iron (17% of the Daily Value), protein (16% of the Daily Value), and calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 511mg per serving (22% 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 assemble the enchiladas in advance and store them in the refrigerator before baking. Just cover them tightly with foil or plastic wrap. When you're ready to bake, you may need to add an extra 10 minutes to the cooking time to ensure they're heated through.
What can I substitute for the ground beef?
You can easily substitute ground turkey or chicken for a leaner option. For a vegetarian version, try using black beans or lentils as a protein source. Additionally, shredded rotisserie chicken can be a quick alternative if you're short on time.
How can I make these enchiladas spicier?
To increase the heat, use hot green chilies instead of mild, or add diced jalapeños to the beef mixture. You can also sprinkle some crushed red pepper flakes or a dash of hot sauce into the Velveeta sauce for an extra kick. Experiment to find the level of spice that suits your taste!
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).