Mother'S Stacked Green Enchiladas
A creamy, cheesy layered Mexican-inspired casserole featuring ground beef, green chilies, and Velveeta cheese, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Brown the ground beef and chopped onion in a skillet; drain excess fat.
- Combine the creamed soup, chopped green chilies, and cooked beef mixture in a bowl.
- Layer flour tortillas, beef mixture, and Velveeta cheese in a baking dish, repeating for about three layers, ending with cheese on top.
- Bake at 350°F until the cheese is bubbly and heated through.
Tips & Substitutions
For a creamier texture, consider adding sour cream to the beef mixture. If you want to reduce the calories, use lean ground turkey instead of beef. You can substitute the Velveeta with a mix of cheddar and Monterey Jack cheese for a different flavor profile. Experiment with different types of creamed soup, such as mushroom or celery, for added depth. This dish is a great way to utilize leftovers from other Mexican recipes.
Serving Suggestions
Serve these stacked enchiladas hot, garnished with fresh cilantro or sliced green onions for a pop of color. They pair beautifully with Mild Spanish Rice for a complete meal. Add a side of guacamole or a fresh garden salad to balance the richness of the cheese. These enchiladas are perfect for gatherings and can easily feed a crowd.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm it in a 350°F oven until heated through, about 20-25 minutes. Alternatively, you can microwave individual portions, but be sure to cover them to prevent dryness.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Stacked Green Enchiladas contains roughly 103 calories, with 5g protein, 16g carbohydrates, and 3g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 848mg per serving (37% 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 dish vegetarian?
Yes, you can easily make this dish vegetarian by substituting the ground beef with a mix of sautéed vegetables like bell peppers, zucchini, and mushrooms. You can also add black beans for protein. Use vegetable-based creamed soups to keep it vegetarian-friendly.
How can I make these enchiladas spicier?
To add heat, consider using spicy green chilies or adding diced jalapeños to the beef mixture. You can also sprinkle some red pepper flakes or hot sauce on top before serving. For an extra kick, serve with a spicy salsa on the side.
Can I freeze the stacked enchiladas?
Yes, you can freeze the assembled but unbaked enchiladas. Cover them tightly with plastic wrap and aluminum foil, and they can be stored in the freezer for up to 2 months. When ready 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).