Beef and Green Chile Enchiladas

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

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


  1. 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. 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. 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. 4 Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.




Nutrition Information

Recipe Step Photos

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