Beef and Green Chile Enchiladas
Get authentic Mexican flavor with just the right amount of heat in easy cheesy ground beef enchiladas, with sassy sauce and mild chiles. By Betty Crocker Kitchens
15 Minutes Prep
1 Hour 5 Minutes Total
- 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 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
- 8 oz. (2 cups) shredded colby-Monterey Jack cheese
- 1 (10-oz.) can Old El Paso™ Enchilada Sauce
- 6 (8-inch) flour tortillas
- Shredded lettuce, chopped tomatoes and additional sour cream, if desired
- Heat oven to 350°F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
- Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
- Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
- Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.
- You can use Cheddar, colby or Monterey Jack cheese instead of the blend. If you want to add extra spice, use hot pepper Monterey Jack cheese in place of some of the blend.
NutritionCalories505(Calories from Fat245),Total Fat27g(Saturated Fat14g,),Cholesterol95mgSodium760mgTotal Carbohydrate35g(Dietary Fiber3g Sugars5g),Protein30g;% Daily Value*:Vitamin A22%;Vitamin C12%;Calcium38%;Iron22%; Exchanges:2 Starch; 2 Fat; Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.