What's for Dinner

Green Chili Enchiladas (once a month cooking)



1 1/2 lb ground beef

1 1/4 c. chopped onion

1 T. chili powder

salt and pepper

8 - 12 flour tortillas

2 C. Monterrey jack cheese + 1 cup

1 10 3/4 oz can cream of chicken soup

1 1/2 C. sour cream

1 4 oz can diced green chilies



Brown beef and saute onion. Combine with chili powder, salt, and pepper. Reserve 1 cup cheese in a freezer bag to use when serving, mix remaining cheese into beef mixture. Spoon enough meat and cheese mixture to cover a third of the tortilla. Roll up and place seam side down in 13 x 9 x 2 greased baking dish. When tortillas are completed, combine the soup, sour cream and green chilies to make a sauce and pour over tortillas. Cover dish with foil, and freeze with bag of cheese taped to it.


To prepare for serving, thaw enchilada and cheese and preheat over to 375. Bake uncovered for 20 to 25 minutes. The last 10 minutes sprinkle with remaining cheese. Makes 8 servings.

Additional notes:

I made and baked this at the same time. It was baking when I wrote this and it smells wonderful! I only used 3/4 pound beef and 6 tortillas - and made a smaller batch for the first try. Paul did say it could be spicier - he almost always says that, but this time I might have agreed with him. It's a little hard to spice up after the fact although when putting it together it occurred to me that an extra can of chilies in with the beef mixture might be good. Might try that next time- which there will be. It got four thumbs up and Paul agreed I should keep this one and make it again. I like that its a OAM cooking recipe too. Next time I'll be making the whole recipe.