Mom'S Enchiladas
Creamy, cheesy beef enchiladas with green chilies and olives, perfect for family dinners and gatherings, offering rich flavors and satisfying comfort food.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Fry hamburger and chopped onion until cooked; drain excess fat.
- Mix cream of mushroom or cream of chicken soup, sour cream, chopped green chilies, and grated cheese into the hot meat mixture.
- Set the meat mixture aside.
- Fry tortillas in oil until softened.
- Assemble in a long or high-sided baking dish, filling each tortilla with meat mixture and rolling it up.
- Fill the pan with the rolled-up tortillas.
- Top with any leftover meat and some grated cheese.
- Bake until bubbly and browned, about 1 hour.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or using spicy green chilies in the filling. You can substitute the hamburger with ground turkey or chicken for a lighter option. If you're short on time, using pre-made enchilada sauce instead of the soups can simplify the process. Pair this dish with Mexican Skillet Corn for a complete meal.
Serving Suggestions
Serve the enchiladas with a side of fresh guacamole or salsa for added flavor. A simple green salad with a lime vinaigrette can complement the richness of the dish. For a cozy dinner, pair this with Mom'S Chilli for a heartwarming feast that everyone will enjoy.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 20-30 minutes. You can also microwave individual portions for a quick meal, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Enchiladas contains roughly 1686 calories, with 21g protein, 148g carbohydrates, and 117g fat. It is an excellent source of dietary fiber (61% of the Daily Value), protein (42% of the Daily Value), and calcium (30% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 569mg per serving (25% 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 a day in advance and refrigerate them before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
What can I use instead of cream soups?
You can make a homemade white sauce or use a combination of sour cream and chicken broth as a substitute. This will give you a similar creamy texture and flavor without the canned soups.
Are these enchiladas freezer-friendly?
Absolutely! You can freeze unbaked enchiladas for up to 3 months. Just cover them tightly with foil or plastic wrap. To bake, thaw in the refrigerator overnight and then bake as directed.
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).