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Enchiladas Verdes Recipe

Photo by: Taste of Home

93% would make again

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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

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6 Servings
Prep: 45 min. Bake: 25 min.

Ingredients

1 pound lean ground beef
1 large onion, chopped
1 small garlic clove, minced
1/4 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) process cheese (Velveeta), cubed
3/4 cup evaporated milk
1 can (4 ounces) chopped green chilies, drained
1 jar (2 ounces) diced pimientos, drained
12 corn tortillas (6 inches)
1/4 cup canola oil

Directions

In a large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.
Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos.
In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain on paper towels. Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 6 servings.

Nutrition 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.

Enchiladas Verdes published in Taste of Home April/May 2009, p69

Nonstick Cheese Slicer

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

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Reviews for Enchiladas Verdes (7)

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Reviewed on Sep. 25, 2009 by ashleigh72

This is really good. To give the cheese sauce a bit more zest I add chili powder and ground red pepper to taste. Thanks for the recipe!

Reviewed on May. 07, 2009 by bjohnson216

Delicious!

Reviewed on May. 06, 2009 by rachellestratton

So good. Thanks Joan for the recipe. I double the recipe so we have leftovers to go in the freezer.

Reviewed on Apr. 17, 2009 by beachit

These were great, my wife and I made them for the first and did add little spicey chili powder. They were very tasty.

Reviewed on Apr. 17, 2009 by beachit

These were great, my wife and I made them for the first and did add little spicey chili powder. They were very tasty.

Reviewed on Apr. 16, 2009 by abeddingfield

Instead of beef pick up a pre-roasted chicken at the grocery store in the deli. Great quick alternative!

Reviewed on Apr. 01, 2009 by lucillekujawa

These were excellent, but not spicy enough. Next time I will use chopped jalepenos instead of green chilis, or some of both. They were excellent reheated also.

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Enchiladas Verdes Recipe

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Ingredients