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.

  • 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
  • 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.
  • 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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