Green Chile Enchiladas Recipe

Name: Green Chile Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef or 1 lb ground chicken or 1 lb ground turkey; 12 corn tortillas (slightly stale); 1 (28 ounce) can green enchilada sauce; 1 (4 ounce) can diced green chilies (seeded for milder taste) (optional); 1 medium cooking onion; 4 cloves or 4 garlic, minced; 2 teaspoons olive oil or 2 teaspoons vegetable oil; 5 green onions, sliced (optional); sliced black olives (optional); 1 (8 ounce) bag Mexican blend cheese; 1 avocado (optional); sour cream or Mexican crema

Servings: persons

1 lb ground beef or 1 lb ground chicken or 1 lb ground turkey
12 corn tortillas (slightly stale)
1 (28 ounce) can green enchilada sauce
1 (4 ounce) can diced green chilies (seeded for milder taste) (optional)
1 medium cooking onion
4 cloves or 4 garlic, minced
2 teaspoons olive oil or 2 teaspoons vegetable oil
5 green onions, sliced (optional)
sliced black olives (optional)
1 (8 ounce) bag Mexican blend cheese
1 avocado (optional)
sour cream or Mexican crema

1
Preheat oven to 350 degrees Fahrenheit.
2
Heat olive oil in large skillet or medium saucepan over medium heat.
3
Add chopped onion and minced garlic.
4
Stir in meat; add salt and pepper to taste.
5
Cook throughly, breaking up large pieces.
6
Reduce heat to low.
7
Add half of the can of enchilada sauce and can of diced chiles (drained).
8
Heat tortillas until soft.
9
Place the first tortilla in a rectangular baking dish (glass is best).
10
Add meat and sauce mixture and roll the tortilla.
11
Place the enchilada against the side of the pan with the seam facing down.
12
Repeat, placing each enchilada snuggly in the dish, filling up the entire pan.
13
If needed, place additional enchiladas perpendicular to the first row of enchiladas.
14
Pour the remainder of the sauce over the enchiladas.
15
Spread to cover the entire surface area.
16
Sprinkle the desired amount of cheese over the enchiladas.
17
(I recommend the entire package.
18
).
19
Add green onion and sliced olives (optional).
20
Cover with aluminum foil.
21
Bake for 25 minutes or until cheese is melted.
22
Let stand for a few minutes before serving.
23
Garnish with avocado slices and sour cream.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb ground beef or 1 lb ground chicken or 1 lb ground turkey, 12 corn tortillas (slightly stale), 1 (28 ounce) can green enchilada sauce, 1 (4 ounce) can diced green chilies (seeded for milder taste) (optional), and more.

Yes, Green Chile Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Chile Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions