Green Chile Enchiladas

READY IN: 1hr 10mins
Recipe by SharleneW

Quick and easy ground beef dinner.

Top Review by Michelle S.

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!

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.

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