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Beef and Green Chile Enchiladas

Get authentic Mexican flavor with just the right amount of heat in easy cheesy ground beef enchiladas, with sassy sauce and mild chiles.

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( 51 Ratings)

51 Ratings

5 Stars 49%

4 Stars 27%

3 Stars 16%

2 Stars

1 Stars

Member Reviews ( 21 )

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Prep Time 15 min
Total Time 1 hr 5 min
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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 21 Reviews View All

Posted 4/19/2013 12:59:35 PM REPORT ABUSE abbysmom0203 said:

Rating:

I thought these were pretty good and so did my husband. I took others advice and sprayed the pan before adding the enchilada sauce and I put taco seasoning in with the beef. There was definitely no lack of flavor. If I were to make these again I would probably make my own enchilada sauce. I didn't really prefer the one that was suggested. I would also use corn tortillas because they hold up so much better. I just finished the leftovers and the tortillas were pretty soggy :( Overall, I would try it again. It was very simple to make.

This reply was: Helpful Inspiring

Posted 3/20/2013 1:29:35 PM REPORT ABUSE lostrocket said:

Rating:

My husband thought these were his favorite enchiladas I've ever made (mostly many different chicken or vegetarian recipes). I don't know about that but they were very good! I followed the recipe exactly (except for using sour lean, and reduced fat cheese). I made the pan and put it in the freezer; it's also so relaxing to know dinner's already taken care of one night! I wish they were a little spicier so I might tweak the recipe a tiny bit that direction for next time - but as is they are also a great family recipe as the rest of my family doesn't like spice as much as we do.

This reply was: Helpful Inspiring

Posted 9/15/2012 11:58:33 PM REPORT ABUSE dogsloveme said:

Rating:

I think the next time I make them, I will use corn tortillas, that I will fry in oil ,just until they are hot, not crispy. I did add sliced olives, sliced jalapenos, diced tomatoes, onto the tops of the enchiladas before pouring on the sauce, I added red pepper seasoning, chili powder, cumin & garlic powder to the meat & corn mixture while cooking.This turned out 8 burritos.I gave it three stars, because it was too bland, but could be a 5 star with the above mentioned items. Fajita seasoning might also be good in this recipe.

This reply was: Helpful Inspiring