Green Enchiladas

READY IN: 50mins
Recipe by DonnaColorado Johns

From "Recipe Hall of Fame" cookbook. This is the best ! Creamy & cheesy. May be prepared the day before or may be frozen. If preparing ahead, add sauce just before baking.

Top Review by The Spice Guru

I'm giving this 5 stars because the sauce is OFF THE HOOK! I've never had enchiladas with such a creamy-rich, wonderful sauce. However, I felt the chili-powder seasoned ground beef seemed a little dry and out of place with the green chiles in the sauce, or that it needed a "binder' somehow, since the ground beef crumbles out of these while eating (perhaps I should have added more cheese?). Regardless -- the overall flavor is excellent. I feel that chunked or shredded meat -- especially chicken or pork -- would be even better (maybe throw in some cumin, mix a little sauce with the meat, add sliced green onions and diced green chiles to the filling?). I will definitely make these again, with these minor revisions. I teetered between 4 and 5 stars, then settled on five, because of this AWESOME, unforgettable sauce! (PLEASE NOTE: I used a 7 ounce can of diced green chiles in the sauce rather than 4 ounces, since it was all I had. I added all 7 ounces). Thank you for sharing! Made for PAC Spring 2010.

Ingredients Nutrition


  1. Brown meat, the small onion, and garlic until thouroughly cooked.
  2. Add chili powder, salt, and pepper and set aside.
  3. Soften tortillas by frying in 1/2 inch of oil for only a few seconds each. Do not let them become crisp. Stack tortillas as you cook.
  4. To prepare: place a spoonful of meat mixture on a tortilla. Add a tablespoon each of chopped onion and cheese. Roll up and place seam-side down in a 9 X 13 inch baking dish. (Spray dish with Pam for extra ease of removing).
  5. Prepare remaining tortillas in the same manner. Sprinkle any remaining meat and cheese on top.
  6. In a saucepan melt butter on medium heat and add flour and salt. Stir until bubbly and add milk. Stir until smooth and slightly thickened. Add green chilis and remove from heat.
  7. Pour over enchilads and sprinkle more cheese on top, if desired. Bake at 350 for twenty minutes, or until hot.

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