Green Chile Beef Enchiladas (Freezer Friendly)

Green Chile Beef Enchiladas (Freezer Friendly)

Green Chile Beef Enchiladas are a delicious and easy dinner for you to whip up. This beef enchilada recipe is freezer friendly as well.

Course Dinner

Cuisine Mexican

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Prep Time 15

Cook Time 35

Total Time 50

Servings x13 pan

Calories 363kcal

Author Kelsey

Equipment

Ingredients

1 pound ground beef
1 can of Green Chiles 4 oz
1 small yellow onion diced
1 1/2 cup shredded cheese
10-12 flour tortillas
2 - 2 1/2 cups enchilada sauce

Instructions

Preheat the oven to 350 degrees. Grease a 9x13 pan with cooking spray. And pour a thin layer of enchilada sauce into a pan. Set aside.
In a skillet on the stove, you will cook your ground beef. Toss in your diced onion and can of green chiles. I use green chiles and juice.
Once the ground beef is fully cooked, you will then begin to shape your enchiladas.
Lay the tortilla out, and lay some of the ground beef mixture in the center. Sprinkle a little cheese on top of meat. Then fold two ends of the tortilla in and roll it up, and place the seam side down in the baking pan.
Repeat until all the enchiladas are rolled. Top the tortillas with the remaining enchilada sauce, and top with remaining shredded cheese.
Bake for 30-40 minutes or until the cheese is nice and melted and slightly golden brown.
Remove from oven and let cool 5 minutes, then serve up with your favorite toppings.
These green chile beef enchiladas are so easy and can be made freezer friendly.

Notes

Freezer Directions | You can prep these enchiladas and then cover tightly and freeze for up to three months. Then heat from frozen, just leave the enchiladas covered. Cook for 40 minutes covered at 350 degrees. Then uncover and finish baking, till warmed through and cheese is melted.

You can swap ground beef with ground turkey, shredded chicken, leftover pot roast, etc.
Feel free to use green enchilada sauce instead of red sauce.
Add in some drained black beans or refried beans to filling.
Can stir in the rice to the beef mixture. If you do so you will need more tortillas as it will stretch the dish in servings.
Swap the cheddar cheese with pepper jack, Monterey, or even a Mexican blend of cheese.
You can double or even triple this recipe if you are planning to serve a crowd.

Nutrition