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Enchiladas Verdes Recipe
Enchiladas Verdes Recipe photo by Taste of Home

Enchiladas Verdes Recipe

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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
TOTAL TIME: Prep: 45 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 45 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 large onion, chopped
  • 1/4 teaspoon salt
  • 1 small garlic clove, minced
  • 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

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.

Directions

  1. In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside.
  2. 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.
  3. In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden brown. Drain on paper towels.
  4. 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.
  5. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
Originally published as Enchiladas Verdes in Taste of Home April/May 2009, p69

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.

Reviews for Enchiladas Verdes

AVERAGE RATING
   (36)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (9)
3 Star
 (2)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Sep. 30, 2013

This is my favorite enchilada recipe. The only change I make is to use flour tortillas. It is loaded with calories, so I only make it a couple of times a year. A special treat we all look forward to. So good!

MY REVIEW
Reviewed Mar. 22, 2013

My family loves this receipt and a few of my kids are picky eaters but loves this

MY REVIEW
Reviewed Mar. 2, 2013

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.

MY REVIEW
Reviewed Jun. 1, 2012

These are so good! This recipe is a keeper! Give it a try!

MY REVIEW
Reviewed Feb. 11, 2012

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.

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