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Green Chili Enchiladas

(2 Votes)
SERVES
4
PREP
15 Min
COOK TIME
32 Min
READY IN
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 pound 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.
     

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