Green Chili Enchiladas

Total Time
Prep 20 mins
Cook 25 mins

These are good beef enchiladas from The Once A Month Cookbook. I also substitute the beef with leftover chicken or turkey too. Nice to have some in the freezer for quick dinners.

Ingredients Nutrition


  1. Cook the ground beef, and saute onions until the meat is brown, about 15 minutes. Drain the fat. Combine with chili powder, salt and pepper. Reserve 1 cup cheese in a 1-quart freezer bag to use when serving. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, and green chilies to make a sauce; pour over tortillas. Cover dish with foil and freeze with bag of cheese taped to it.
  2. To prepare for serving, thaw enchiladas and cheese. Bake uncovered in a preheated 375ºF oven for 20 to 25 minutes. The last 10 minutes sprinkle the remaining cheese on top.


Most Helpful

I was looking for a white sauce recipe because it's hubbys fav. I'm not can soup fan so I did use some cream cheese in place of it. Very delicious. Thank You. Made for ZWT 5 Family Picks.

Jamilahs_Kitchen June 14, 2009

Anything my teenage daughter asks me to keep making gets 5 stars! Very creamy with a bit of a bite from the chilies and the chili powder. Thanks for a keeper!

Axe January 23, 2009

Very creamy and yummy. I used cream of mushroom and sour cream. I doubled the green chilies because we love them so much! Thanks for the great recipe!

Lacy S. March 27, 2007

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