Linda'S Green Beef Or Chicken Enchiladas
Creamy and flavorful green beef or chicken enchiladas featuring tender meat, chiles, and melty cheese, perfect for family dinners or entertaining friends.
Ingredients
Instructions
- Preheat oven and prepare a baking dish.
- Brown and drain the hamburger or cooked chicken/turkey as a substitute.
- In a saucepan, melt oleo and stir in flour to make a roux.
- Gradually add chicken broth, stirring until smooth and thickened.
- Mix in chopped chiles and sour cream into the sauce.
- Warm tortillas to make them pliable.
- Fill each tortilla with some of the meat and cheese, then roll up.
- Place rolled tortillas seam-side down in the baking dish.
- Pour the sauce over the assembled enchiladas and sprinkle with Monterey cheese.
- Bake until cheese is bubbly and golden, about 20-30 minutes.
Tips & Substitutions
For a vegetarian option, substitute the hamburger with sautéed mushrooms or black beans. You can use any type of cheese you prefer, like pepper jack for added spice. If you want to save time, prepare the sauce in advance and store it in the fridge. Warm the tortillas in the microwave wrapped in a damp paper towel to keep them pliable.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. They pair beautifully with Light Chile Verde Soup for a flavorful combination. Top with fresh cilantro, diced tomatoes, or avocado for added freshness and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm in a preheated oven at 350°F for 15-20 minutes or until heated through. You can also microwave individual portions for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Linda'S Green Beef Or Chicken Enchiladas contains roughly 279 calories, with 13g protein, 31g carbohydrates, and 11g fat. It is an excellent source of protein (26% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 662mg per serving (29% 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 use corn tortillas instead of flour tortillas?
Yes, you can substitute corn tortillas for flour. Just be sure to warm them to make them more pliable. Corn tortillas have a different texture and flavor, but they will still work well with this recipe.
How can I make these enchiladas spicier?
To add some heat, consider using spicy chopped chiles or adding jalapeños to the filling. You can also sprinkle some crushed red pepper flakes on top or serve with a spicy salsa on the side.
Can I freeze the enchiladas before baking?
Absolutely! Assemble the enchiladas and cover them tightly with foil or plastic wrap before freezing. When ready to bake, there's no need to thaw; just extend the baking time by 10-15 minutes.
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).