Hey y'all!
Welcome back to Restless Chipotle Kitchen. Today, we're making some absolutely delicious Creamy Beef and Green Chile Enchiladas!
This is a super-easy beef enchilada recipe that's perfect for those busy weeknights because you can assemble it ahead of time and bake it when ready!
It's a fantastic Tex-Mex dish that's freezer-friendly (freeze for up to 4 months) and great as a make-ahead recipe. The creamy sauce with a thick layer of gooey Monterey Jack cheese takes these enchiladas to a whole new level of comfort food heaven.
So, let's get started on this mouth-watering, weeknight dinner that's sure to become a family favorite.
Printable recipe, nutrition information and FAQs - www.restlessch...
Beef and Green Chile Enchiladas
Ingredients
1 ½ pounds lean ground beef, I use 93/7
1 ¼ cups onion, chopped
1 tablespoon chili powder
12 corn tortillas
3 cups Monterey jack cheese, grated from a block. Reserve 1 cup for topping.
10.5 ounces cream of chicken soup, don't dilute
1 ½ cups sour cream
4 ounces chiles, canned, diced
Instructions
Preheat oven to 375℉.
Spray a 13x9-inch casserole dish with non-stick cooking spray.
Add ground beef and onion to a skillet.
Brown beef and cook until onion is soft.
Add chili powder, salt, and pepper. Mix well.
Heat tortillas in a damp paper towel in the microwave until soft.
Spoon enough beef mixture and cheese on a corn tortilla to cover ⅓ of it.
Lay the enchiladas seam side down in prepared casserole dish.
Repeat until the beef and cheese are gone and the tortillas are all rolled.
Combine the soup, sour cream, and chiles to make a sauce.
Spoon the sauce over the enchiladas, covering them evenly. (You may stop and freeze for later at this point. Thaw before continuing.)
Bake uncovered at 375℉ for 15 minutes.
Sprinkle with reserved cheese and bake 5 to 10 more minutes until cheese is melted and enchiladas are heated through.
Items used in this video -
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13x9-inch casserole - amzn.to/4dRrmSX
cast iron skillet - amzn.to/4btO3eC
instant-read thermometer - amzn.to/3URK6cv
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