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Recipe: new mexico green chile enchiladas

new mexico green chile enchiladas recipe image
New mexico green chile enchiladas serving suggestion

new mexico green chile enchiladas


  • 1 1/2 pounds lean ground beef (3 cups browned meat)
  • 1 1/4 cups onions, finely chopped (3/4 cup sauteed)
  • 1 tablespoon chili powder
  • Salt & Pepper to taste
  • 2 cups Monterrey Jack cheese, grated (1 cup)
  • 8 flour tortillas
  • 1 can cream of chicken soup (10-3/4 oz)
  • 1 1/2 cup plain low-fat yogurt
  • 14 ounces diced roasted (peeled) green chilies (about 1 dozen chiles)


1. Cook the ground beef, and saute onions until the meat is brown, about 15 minutes. Drain the fat. Combine with chili powder, salt and pepper. Reserve 1 cup cheese in a 1-quart freezer bag to use when serving. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, and green chilies to make a sauce; pour over tortillas. Cover dish with foil and freeze with bag of cheese taped to it.

2. To prepare for serving, thaw enchiladas and cheese. Bake uncovered in a preheated 375ºF oven for 20 to 25 minutes. The last 10 minutes sprinkle the remaining cheese on top.