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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
With Johnsonville Italian Sausage.
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
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Reviewed on Mar. 22, 2013 by Rocita
My family loves this receipt and a few of my kids are picky eaters but loves this
Reviewed on Mar. 02, 2013 by dogcat_8
I had read the reviews prior to making these enchiladas. I agree with other reviewers, the meat is a bit bland. I think adding a pack of taco seasoning will help. I tried 1 cup of medium chunky taco sauce in with the meat, but it still didn't add enough flavor or kick. Also, after reading the reviews, I cut the cheese in the meat from 2 cups to 1 cup. Honestly, you could omit it all together. The cheese sauce that goes over the top of it is enough. I don't think the green chilies or pimentos added a "kick" to the dish that was definitely needed. All in all, it was bland. The only thing I did different was not fry the shells. It turns out ok if you are eating it right after you make it, but if there are left overs, the shells become very soggy and nasty. It wasn't a horrible recipe, but it wasn't that great either. I don't think I will make it again. Just too bland for my liking. Nothing special about it.
Reviewed on Jun. 01, 2012 by mnrweiss
These are so good! This recipe is a keeper! Give it a try!
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!
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