Beef and Green Chile Enchiladas

Get authentic Mexican flavor without too much heat in these easy ground beef enchiladas, with prepared sauce and canned mild chiles.

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  • prep time 15 min
  • total time 1 hr 5 min
  • ingredients 9
  • servings 6
 

Ingredients

1
lb. lean (at least 80%) ground beef
1/2
cup chopped onion (1 medium)
1
cup Green Giant™ Niblets® Frozen Corn
1/2
cup sour cream
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
8
oz. (2 cups) shredded colby-Monterey Jack cheese
1
(10-oz.) can Old El Paso™ Enchilada Sauce
6
(8-inch) flour tortillas
Shredded lettuce, chopped tomatoes and additional sour cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
  • 2 Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
  • 3 Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
  • 4 Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.
  • 1 Heat oven to 350°F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
  • 2 Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
  • 3 Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
  • 4 Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.

EXPERT TIPS

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Expert Tips

You can use Cheddar, colby or Monterey Jack cheese instead of the blend. If you want to add extra spice, use hot pepper Monterey Jack cheese in place of some of the blend. Enchilada sauce comes in varying heat levels. Choose the one your family likes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
505
(
Calories from Fat
245),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
14g,
14%
),
Cholesterol
95mg
95%;
Sodium
760mg
760%;
Total Carbohydrate
35g
35%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
22%;
Vitamin C
12%;
Calcium
38%;
Iron
22%;
Exchanges:
2 Starch; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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