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 lean ground beef; 1/2 teaspoon garlic powder; 8 ounces colby-monterey jack cheese, blend shredded; 1 large onion, chopped; 1 (10 3/4 ounce) can cream of chicken soup; 1 (5 ounce) can evaporated milk; 8 ounces Velveeta cheese, cubed; 1 (1/2 ounce) envelope ranch dip mix; 1 (4 ounce) can mild green chilies, chopped; 1 (2 ounce) jar diced pimentos, drained; 12 corn tortillas (8-inch)

Servings: persons

1 lb lean ground beef
1/2 teaspoon garlic powder
8 ounces colby-monterey jack cheese, blend shredded
1 large onion, chopped
1 (10 3/4 ounce) can cream of chicken soup
1 (5 ounce) can evaporated milk
8 ounces Velveeta cheese, cubed
1 (1/2 ounce) envelope ranch dip mix
1 (4 ounce) can mild green chilies, chopped
1 (2 ounce) jar diced pimentos, drained
12 corn tortillas (8-inch)

1
Cook beef and garlic powder in skillet, stirring until crumbled and no longer pink.
2
Remove from heat; drain.
3
Stir in shredded cheese and onion; set aside.
4
Heat chicken soup, milk and Velveeta cheese in saucepan over medium heat; stir until melted.
5
Stir in dip mix, chilies and pimiento.
6
Fill a skillet to about 1 inch with water.
7
Heat over medium-high heat until very hot.
8
Dip tortillas, 1 at a time, into hot water using tongs.
9
Soak for 2 to 3 seconds.
10
Drain and spoon about 1/3 cup meat mixture onto each tortilla; roll up tightly and place in a lightly greased 13x9-inch baking dish.
11
Top with cheese sauce.
12
Bake, covered at 350u00b0F for 30 minutes.
13
Uncover and bake an additional 10 minutes.

1069

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 11 ingredients. The key ingredients include: 1 lb lean ground beef, 1/2 teaspoon garlic powder, 8 ounces colby-monterey jack cheese, blend shredded, 1 large onion, chopped, and more.

Yes, Green Chile Enchiladas falls under the Soups & Stews 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