Green Chillies Enchilada Casserole
A creamy, cheesy enchilada casserole with green chillies and seasoned beef, perfect for a comforting family dinner with bold flavors and a satisfying, hearty texture.
Ingredients
Instructions
- Heat the cream of chicken soup, evaporated milk, and Velveeta cheese in the top of a double boiler until the cheese is melted.
- Add the green chillies and pimentos to the cheese mixture.
- Combine the grated Longhorn cheese, chopped onions, and cooked ground beef.
- Fill each tortilla with the meat and cheese mixture and roll them tightly.
- Place the rolled tortillas in a long baking dish.
- Pour the prepared sauce over the top of the tortillas.
- Cover the dish and bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a creamier sauce, consider adding a bit of sour cream or cream cheese to the cheese mixture. If you're short on time, pre-cooked rotisserie chicken can be a great substitute for ground beef. You can also experiment with different types of cheese, like pepper jack for a spicy kick. For added flavor, try adding cumin or chili powder to the meat mixture.
Serving Suggestions
Serve this Green Chillies Enchilada Casserole with a side of Mexican rice or a fresh garden salad for a complete meal. It pairs beautifully with Chicken Enchiladas (Imuy Delicioso!) or your favorite tortilla chips and salsa. A dollop of sour cream or a sprinkle of cilantro on top adds a nice finishing touch.
Storage & Reheating
Leftover enchilada casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover with foil and bake at 350°F (175°C) until heated through, about 20-25 minutes. You can also microwave individual portions for a quick meal, ensuring it's hot all the way through.
Nutrition & Diet Analysis (per serving)
Each serving of Green Chillies Enchilada Casserole contains roughly 901 calories, with 25g protein, 111g carbohydrates, and 40g fat. It is an excellent source of iron (54% of the Daily Value), protein (50% of the Daily Value), and calcium (46% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1561mg per serving (68% 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 casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Simply assemble it as directed, cover it tightly, and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Can I freeze the enchilada casserole?
Absolutely! This casserole freezes well. Just assemble it without baking, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. To bake, thaw overnight in the refrigerator and follow the original baking instructions.
What can I use instead of ground beef?
Ground turkey or chicken are excellent substitutes for ground beef if you're looking for a lighter option. You can also use black beans or lentils for a vegetarian version, adding extra flavor with spices and vegetables to keep the dish hearty.
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).