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These enchiladas are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil.—Joan Hallford, North Richland Hills, Texas
Nutritional Facts 2 enchiladas equals 676 calories, 41 g fat (19 g saturated fat), 121 mg cholesterol, 1,406 mg sodium, 40 g carbohydrate, 4 g fiber, 36 g protein.
Originally published as Enchiladas Verdes in Taste of Home April/May 2009, p69
Nonstick Cheese SlicerSometimes my cheese slicer sticks when cutting through soft cheeses like Velveeta. To prevent this, I spritz the roller bar with a little bit of nonstick cooking spray. It works like a charm. —Heidi R., Tionesta, Pennsylvania
Sometimes my cheese slicer sticks when cutting through soft cheeses like Velveeta. To prevent this, I spritz the roller bar with a little bit of nonstick cooking spray. It works like a charm. —Heidi R., Tionesta, Pennsylvania
This enchilada recipe is quick and easy, perfect for weeknight fiesta. It pairs perfectly with some black beans and rice.RELATED RECIPESCheese Enchilada RecipeEnchilada Casser-ole Recipe
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Reviewed on Feb. 11, 2012 by krissaean
I will never make any other enchilada recipes again, this is amazing and delicious! I do add a small bit of red enchilada sauce to the pan before adding the filled enchiladas, the sauce gets cooked into the enchiladas and adds an extra kick of taste. This recipe is on regular rotation in our family.
Reviewed on Feb. 09, 2012 by shorty39
I was very disappointed in the finished dish. I too felt there was two much cheese and the meat mixture was very gummy.Doubt I will make it again.Too expensive to put into the trash .
Reviewed on Jan. 11, 2012 by preacherswife304
We enjoyed this dish, just felt it could use some more spice. I think the amount of cheese was too much, so while I will make it again, I think I'll modify it and make it mine!
Reviewed on Oct. 16, 2011 by Sally Miner
These were great! I don't know about the lady who said the sauce was sweet other than was she sure she used evaporated milk and not sweetened condensed milk? The big change I made was using Mexican blend cheese and my own spice mix for the burger. Came out beautifully. My husband ate 3 servings! I ate 2!
Reviewed on Jun. 18, 2011 by milosmommy
I love all enchiladas and wanted to give these a try! I figured since the ingredients are so bad for you that it must be good--I was wrong! The velveeta and evaporated milk made it taste sweet. Not what I was looking for in an enchilada!
Reviewed on Mar. 23, 2011 by cjcrawford317
My family and friends love this dish. I make it and serve it with a Chicken Tortilla Soup and it makes the perfect dinner! For more spice, I use a white processed cheese with peppers. Great recipe!
Reviewed on Feb. 22, 2011 by cherrylady
Did not like the meat mixture. Adding the cheddar cheese to the ground beef made a gummy mixture. I was pleasantly surprised by the cheese sauce -- didn't know what to expect with the cream of chicken soup in there. Loved the flavor with the green chilies!
Reviewed on Oct. 21, 2010 by cstamper1438
Recently made this for a crowd everyone loved it. I added chili powder and cumin to the meat to give it a little more flavor. Will definitely make this one again.
Reviewed on Oct. 20, 2010 by cece70
Made this for a dinner party. Everyone loved it. Including my 10 year old son. I was asked for the recipe by my friends. I didn't use the corn tortillias. I used the plain soft taco size and I did not fry them. Just rolled them up. Perfect.
Reviewed on Jul. 26, 2010 by kastueck
I think the creator of this recipe started out with good intentions...Entirely TOO much cheese. All I could taste was cheese! Yes -- I measured and double checked everything. I will probably make this again, but with some serious modifications.
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