Guest post from Brigette Shevy
Green Chile Enchiladas is a recipe our family discovered many years ago in the cookbook, Once-A-Month Cooking, and it immediately became a family favorite! These creamy, cheesy enchiladas are easy to put together and freeze beautifully. Pair them with Spanish rice, a tossed salad, and some chips and salsa for a simple, budget-friendly company meal that will feed a crowd!
This recipe as written is mild, so if you prefer your Mexican food spicy, you will want to jazz it up with some hot chiles or peppers and extra seasonings. I usually make it as is and serve jalapenos and hot salsa on the side.
Growing up, Green Chile Enchiladas was always a personal favorite of mine. Now that I have my own family, I’ve come to appreciate it even more: any freezer-friendly recipe that is simple to make and uses inexpensive ingredients plus tastes amazing is a winner in my book!
Green Chile Enchiladas
- 1 1/2 pounds ground beef
- 1 ¼ cups finely chopped onion
- 1 Tablespoon chili powder
- Salt and Pepper to taste
- 8 to 12 flour tortillas (I use the large size)
- 12 ounces (3 cups) shredded Monterey Jack cheese, divided
- 1 can condensed cream of chicken soup (or homemade equivalent)
- 1 ½ cups sour cream
- 1 4 ounce can diced mild green chiles
Preheat the oven to 375 degrees. In a skillet, brown ground beef and onions. Stir in chili powder, salt and pepper.
Spoon some of meat mixture into each tortilla. Sprinkle with 2 cups of shredded cheese (reserve 1 cup of cheese for topping). Roll up tortillas (I usually tuck the ends inside while rolling it) and place seam side down in a greased 9×13 pan.
Combine soup, sour cream and chiles to make a sauce. Pour over tortillas. (If you are making this up ahead of time, cover the pan with foil and stick it in the freezer at this point).
Bake uncovered for 20-25 minutes (I usually bake mine around 30 minutes). Sprinkle reserved cheese on top the last 10 minutes of baking.
Makes one 9×13 pan (8+ servings)
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy and another on the way. She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
I made these today. Delish! I used gr. Turkey instead of gr. Beef and it turned out great. I also added ground Cumin and garlic to the meat for additional seasoning. I’ll be making this again for sure! Thanks so much.
That sounds like a great substitution! I am so happy that you enjoyed! -Jordan, MSM Team
You can reduce the fat by using turkey as ground meat and 3/4 cup condensed milk and 3/4 sour cream.
Sub shredded chicken and corn tortillas. A staple in our home!
Sounds delish! Have you ever tried them with corn tortillas? I have a surplus of corn tortillas that I bought on sale and would love to use them. I have all these ingredients on hand, so this could be tomorrow night’s dinner 🙂
How do you freeze your enchiladas?
If you read through the instructions, I explain when/how to freeze these. Hope this answers your question!
Instructions on how to cook them after freezing? Should they be thawed first, etc.
I always thaw them and cook them as directed in the recipe. You could probably stick them in the oven frozen as well (or partially thawed), but I’m not sure how long they would need to cook for.