adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef and Green Chile Enchiladas
0 Likes
Prep Time:
15 minutes
Total Time:
1 hour 5 minutes
Cheesy ground beef enchiladas with zesty sauce and mild chiles.
Ingredients:
  • 1 lb. lean (at least 80%) ground beef
  • 1/2 cup chopped onion (1 medium)
  • 1 cup frozen corn
  • 1/2 cup sour cream
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 8 oz. (2 cups) shredded colby-Monterey Jack cheese
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 6 (8-inch) flour tortillas
  • Shredded lettuce, chopped tomatoes and additional sour cream, if desired
Instructions:
  • Preheat oven to 350°F. Cook ground beef and onion in a 10-inch nonstick skillet over medium-high heat until beef is fully cooked, stirring often. Drain any excess fat. Add corn and cook for about 3 minutes until corn is thawed. Stir in sour cream, green chiles, and 1 cup of cheese.
  • Spread a generous amount of the enchilada sauce in a 13x9-inch (3-quart) glass baking dish. Drizzle a small amount of enchilada sauce on each tortilla. Fill each tortilla with a generous portion of the beef mixture. Roll up the tortillas and place them seam side down in the baking dish over the enchilada sauce.
  • Evenly coat the filled tortillas with the rest of the enchilada sauce. Sprinkle the remaining 1 cup of cheese on top. Place a sheet of foil over the baking dish, making sure the sprayed side is down, and seal it tightly.
  • Bake at 350°F for 45-50 minutes, or until piping hot. Serve topped with fresh lettuce, juicy tomatoes, and a dollop of sour cream.

Similar Recipes