New Mexico Green Chile Enchiladas

New Mexico Green Chile Enchiladas

New Mexico Green Chile Enchiladas


For 4 people ()


  • 1 1/2 pound(s) lean ground beef (3 cups browned meat)
  • 1 1/4 cup(s) onions, finely chopped (3/4 cup sauteed)
  • 1 tablespoon(s) chili powder
  • Salt & Pepper to taste
  • 2 cup(s) Monterrey Jack cheese, grated (1 cup)
  • 8 flour tortillas
  • 1 can cream of chicken soup (10-3/4 oz)
  • 1 1/2 cup(s) plain low-fat yogurt
  • 14 ounce(s) diced roasted (peeled) green chilies (about 1 dozen chiles)
Fairly cheap
Preparation time
Cooking time

New Mexico Green Chile Enchiladas Directions

  1. 1.  Cook the ground beef, and saute onions until the meat is brown, about 15 minutes. Drain the fat. Combine with chili powder, salt and pepper. Reserve 1 cup cheese in a 1-quart freezer bag to use when serving. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, and green chilies to make a sauce; pour over tortillas. Cover dish with foil and freeze with bag of cheese taped to it.
  2. 2.  To prepare for serving, thaw enchiladas and cheese. Bake uncovered in a preheated 375ºF oven for 20 to 25 minutes. The last 10 minutes sprinkle the remaining cheese on top.


Tuesday, 06 October 2015
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