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Green Chili Enchiladas

(2 Votes)
15 Min
32 Min
47 Min

Plan a fiesta with your gang by putting these enchiladas on the menu. They're loaded with cheese, making them an instant favorite with the family.

What You'll Need:
  • 1 1/2 pounds ground chuck
  • 1 small onion, chopped
  • 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
  • 2 (4.5-ounce) cans chopped green chilies, undrained and divided
  • 8 (8 or 9-inch) flour tortillas
  • 8 ounces shredded Colby-Monterey Jack cheese blend
  • 1 (10-3/4-ounce) can Cheddar cheese soup, undiluted
  • Salsa
What To Do:
  1. Preheat oven to 350 degrees F. Cook beef and onion in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in mushroom soup and 1 can green chilies.
  2. Spoon about 1/2 cup beef mixture down center of each tortilla; sprinkle each with 2-1/2 tablespoons shredded cheese. Roll up tortillas; place seam side down in a lightly greased 9- x 13-inch baking dish. Stir remaining 1 can green chilies into Cheddar soup. Spoon mixture over tortillas, spreading to edges. Sprinkle remaining shredded cheese over enchiladas.
  3. Cover and bake 20 minutes; uncover and bake an additional 5 minutes. Serve with salsa.

Ratings & Comments

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From TX chimichangas are fried, not baked. It does not matter if you use corn or flour tortillas when making enchiladas, whichever you prefer. If using tortillas that are not fresh, it helps to add a little oil before wrapping them to keep the tortillas from tearing.

Enchiladas are supposed to be made using corn tortillas; using flour tortillas makes them chimichangas - with a distinct difference in flavor. AND, the corn tortillas are a much healthier option as well.

I agree they normaly use corn tortillas, however I was thrilled to find these called for flour tortillas as my husband is allergic to corn. Next challenge is to find processed soup without any form of corn or a substitute.


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