Green Chile Beef Enchiladas
1 Hours 10 Minutes Total
- 6 Servings
- 1 lb ground beef (at least 80% lean)
- 1/2 cup chopped onion
- 2 cans (10 oz each) Old El Paso™ Green Chile Enchilada Sauce
- 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
- 1 cup frozen corn
- 12 yellow corn tortillas (6 inch)
- 2 teaspoons vegetable oil
- 2 cups Old El Paso™ Shredded Mexican 4 Cheese Blend (8 oz)
- Chopped Roma tomatoes, chopped fresh cilantro leaves and Old El Paso™ Crema Mexicana, if desired
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 2/3 cup of the enchilada sauce, the taco seasoning mix, green chiles and frozen corn; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
- Lightly brush each side of corn tortillas with oil. Place 4 stacks of 3 tortillas each on ungreased large cookie sheet. Bake 3 to 5 minutes or until tortillas are warmed and pliable. Remove from oven. Keep covered with a clean kitchen towel to keep warm.
- Working quickly with one tortilla at a time, place on work surface. Sprinkle 1 heaping tablespoonful cheese down center of each tortilla. Top with 1/4 cup beef mixture. Gently wrap tortilla tightly around filling, placing seam side down in baking dish to make two rows. Repeat filling and rolling with remaining tortillas. Top enchiladas with remaining enchilada sauce and cheese.
- Bake 25 to 30 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Top with tomatoes, cilantro and crema.
- Corn tortillas may crack if not warmed. Brushing each tortilla lightly with vegetable oil and warming briefly in the oven until they are soft enough to roll will prevent them from cracking.
- Be sure not to have too many tortillas in one stack, or they will not warm enough to roll.
- Try rolling up one tortilla first. If it doesn't roll up easily, keep them in the oven for another minute, and check again. While filling enchiladas, keep covered with a clean kitchen towel as you work so they stay warm.
- Swap Old El Paso™ Shredded Mexican Style 4 Cheese Blend with Old El Paso™ Shredded 3 Pepper Cheese Blend for a different flavor twist in these easy beef enchiladas and chiles.
- Cheesy Beef and Green Chile Spicy Tacos are the taco twist you're looking for after making Green Chile Beef Enchiladas.
- Loving the easy beef enchiladas and chiles? Try a similar recipe; Easy Beef Enchiladas made with red enchilada sauce instead of green.
2 Enchiladas Calories 480 (Calories from Fat 220); Total Fat 24g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 85mg; Sodium 1110mg; Total Carbohydrate 40g (Dietary Fiber 4g, Sugars 6g); Protein 24g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 30%; Iron 15%;
Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 2 Medium-Fat Meat, 1 High-Fat Meat, 1 Fat
Carbohydrate Choice: 2.5