Venita'S Enchiladas
Creamy, cheesy enchiladas with seasoned meat and green chilies, baked to perfection—perfect for a satisfying family dinner or casual gathering.
Ingredients
- 2 lb hamburger, turkey or chicken ⓘ
- 1 package taco or enchilada seasoning ⓘ
- 1 tsp garlic powder ⓘ
- 1 can enchilada sauce ⓘ
- 1 can condensed mushroom soup ⓘ
- Cheddar cheese, shredded ⓘ
- 1 onion, minced ⓘ
- 1 tsp chili powder ⓘ
- 1 can condensed tomato soup ⓘ
- 12 corn or flour tortillas ⓘ
- Green chilies, chopped ⓘ
Instructions
- Brown the meat, onion, seasoning package, garlic powder, and chili powder together; drain and set aside.
- Mix together the enchilada sauce, mushroom soup, and tomato soup in a saucepan.
- Heat on low fire; simmer and stir with a wire whisk.
- Put 2 to 3 tablespoons of sauce in the bottom of a baking pan.
- Dip tortillas in the sauce, then add meat and shredded cheddar cheese, roll them up, and lay in the pan.
- Add chopped green chilies and extra cheese on top of the rolled tortillas.
- Bake at 350°F for 30 minutes until bubbly and golden.
Tips & Substitutions
For a healthier option, consider using ground turkey or chicken instead of beef. You can also substitute the cheddar cheese with a lower-fat cheese or a dairy-free alternative. If you prefer a spicier kick, add some diced jalapeños or use 4 Alarm Green Chili in the sauce mixture. Be sure to let the enchiladas sit for a few minutes after baking to make serving easier.
Serving Suggestions
These enchiladas are perfect for a family dinner and pair beautifully with a side of Mexican rice or pinto beans caliente. For added freshness, serve with a simple salad or some guacamole. They also make for a great party dish, especially alongside Jackie'S Mexi Dip(Quick And Easy - Great For Parties) for dipping.
Storage & Reheating
Leftover 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 15-20 minutes or until heated through. You can also microwave individual portions for a quick meal, covering them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Venita'S Enchiladas contains roughly 387 calories, with 17g protein, 46g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (84% of the Daily Value), vitamin A (40% of the Daily Value), and protein (35% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 2117mg per serving (92% 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 ahead of time by assembling them and covering them tightly. Store them in the refrigerator for up to 24 hours 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 enchilada sauce?
If you don’t have enchilada sauce, you can use a combination of tomato sauce and taco seasoning for a similar flavor. Alternatively, try using a homemade version of enchilada sauce if you want to control the spice and ingredients.
Can I freeze leftover enchiladas?
Yes, you can freeze leftover enchiladas. Just make sure they are completely cooled before wrapping them tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and 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).