Green Chile Enchiladas

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Quick and easy ground beef dinner.

Ingredients Nutrition


  1. Cook beef and garlic powder in skillet, stirring until crumbled and no longer pink.
  2. Remove from heat; drain.
  3. Stir in shredded cheese and onion; set aside.
  4. Heat chicken soup, milk and Velveeta cheese in saucepan over medium heat; stir until melted.
  5. Stir in dip mix, chilies and pimiento.
  6. Fill a skillet to about 1 inch with water.
  7. Heat over medium-high heat until very hot.
  8. Dip tortillas, 1 at a time, into hot water using tongs.
  9. Soak for 2 to 3 seconds.
  10. Drain and spoon about 1/3 cup meat mixture onto each tortilla; roll up tightly and place in a lightly greased 13x9-inch baking dish.
  11. Top with cheese sauce.
  12. Bake, covered at 350°F for 30 minutes.
  13. Uncover and bake an additional 10 minutes.
Most Helpful

These are a very tasty and unique beef enchiladas. The only thing I did differently was to add some very generous dashes of chili powder, cumin, and oregano to the ground beef while cooking, then I stirred in a 3 packets of taco sauce from a fast food place. I also waited to add the cheese to the meat mixture until it was cooler so I wouldn't end up with a globby mess. Make sure you stir continuously when adding the velveta to the soup mix, ut can get "glumpy" if not. I might cut back a little on the dip mix, not using the whole packet, but maybe 3/4, it was a tad on the salty side. This was great with Mexican rice and salsa on the side. This will be a repeat here!

Michelle S. March 11, 2005