Green Enchiladas
Green Enchiladas feature tender tortillas filled with seasoned ground beef and melted cheese, topped with a flavorful green chili sauce. This comforting dish offers a delightful blend of creamy, cheesy, and mildly spicy flavors, perfect for family dinners or casual gatherings that enjoy a hearty Mexican-inspired meal.
Ingredients
Instructions
- Brown ground beef with salt and garlic powder in a skillet.
- Drain well and set aside.
- Make the sauce by heating cream of chicken soup, evaporated milk, and Velveeta cheese until melted.
- Add chopped green chiles, dry green onion dip mix, and chopped pimentos to the sauce.
- Add the cooked meat and chopped onions to the sauce and mix well.
- Soften tortillas by dipping them one at a time in hot oil in a shallow skillet, then drain.
- Fill each tortilla with the meat mixture, roll up, and place in a greased 10 x 13-inch casserole dish.
- Pour the cheese sauce over the rolled tortillas.
- Cover and bake at 350°F for 30 minutes.
Tips & Substitutions
For added flavor, try mixing in some cumin or chili powder with the ground beef. If you want a healthier version, substitute ground turkey for beef. You can also use low-fat cheese and cream of chicken soup to reduce calories. If you prefer a spicier dish, consider adding jalapeños or hot sauce to the filling. Don't forget to keep an eye on the tortillas while softening them to prevent them from becoming too crispy.
Serving Suggestions
These green enchiladas pair beautifully with a side of Mexican rice or refried beans for a complete meal. Top with fresh cilantro, avocado slices, or a dollop of sour cream for extra flavor. A crisp green salad with lime vinaigrette complements the richness of the dish perfectly. For a variation, explore other Mexican recipes like Chicken Enchiladas Casserole Style for a different take on enchiladas.
Storage & Reheating
Leftover green enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 20 minutes, covering with foil to retain moisture. You can also microwave individual portions for quick reheating, but be cautious as they may become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Green Enchiladas contains roughly 736 calories, with 28g protein, 91g carbohydrates, and 30g fat. It is an excellent source of protein (57% of the Daily Value), calcium (48% of the Daily Value), and iron (41% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1870mg per serving (81% 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 up to the baking step and store them in the refrigerator for up to 24 hours. Just cover them tightly with plastic wrap. When ready to bake, remove the wrap and bake as directed, adding a few extra minutes to the cooking time if they are cold from the fridge.
What can I use instead of Velveeta cheese?
If you prefer not to use Velveeta, you can substitute it with a combination of cream cheese and shredded cheddar for a similar creamy texture. Alternatively, a good melting cheese like Monterey Jack or Pepper Jack can work well, providing a slightly different flavor profile.
Are there vegetarian options for this recipe?
Absolutely! You can replace the ground beef with black beans, lentils, or sautéed vegetables like zucchini and bell peppers. Use vegetable broth instead of chicken soup, and make sure to choose a vegetarian cheese option for the sauce. This way, you can enjoy a delicious vegetarian version of the green enchiladas.
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).