Beef Enchiladas Verdes
Total Time
Prep: 45 min. Bake: 25 min.
Yield
6 servings
These beef enchiladas verdes are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil. —Joan Hallford, North Richland Hills, Texas
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 large onion, chopped
- 1/4 teaspoon salt
- 1 small garlic clove, minced
- 2 cups shredded cheddar cheese
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 package (8 ounces) Velveeta, cubed
- 3/4 cup evaporated milk
- 1 can (4 ounces) chopped green chiles, drained
- 1 jar (2 ounces) diced pimientos, drained
- 12 corn tortillas (6 inches)
- 1/4 cup canola oil
- Minced fresh cilantro, optional
Directions
- In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside.
- Meanwhile, in a large saucepan, cook and stir the soup, Velveeta and milk over medium heat until cheese is melted. Stir in chiles and pimientos.
- In a large skillet, fry tortillas, 1 at a time, in oil for 5 seconds on each side or until golden brown. Drain on paper towels.
- Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13x9-in. baking dish. Pour cheese sauce over the top.
- Cover and bake at 350° for 25-30 minutes or until heated through. If desired, sprinkle with cilantro before serving.
Nutrition Facts
2 enchiladas: 676 calories, 41g fat (19g saturated fat), 121mg cholesterol, 1406mg sodium, 40g carbohydrate (8g sugars, 4g fiber), 36g protein.
These beef enchiladas verdes are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil. —Joan Hallford, North Richland Hills, Texas
Recipe Creator
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