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an image of Green Chile Enchiladas in a metal dish with lots of extra cheese

Green Chile Enchiladas

  • Author: EsmeSalon
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Total Time: 16 minutes
  • Yield: 16 1x
  • Method: Easy
  • Cuisine: Mexican


OK, trying to see if I can pass the test. This is the only recipe I have typed and ready to go so far it is about a year old. That will change. Please let me know via pm if I need to edit measurements or anything. This is from store-bought ingredients and I use more cheese on the top now.


Units Scale
  • 16 corn tortillas
  • 1.5 lb ground beef (can substitute)
  • 18 oz block of mild cheddar
  • 18 oz block of Monterey jack
  • 1 small onion (raw)
  • 28 oz of La Victoria “Mild” Green Chile Enchilada sauce (I had leftovers but this was the only size the store had in Mild flavor)
  • 1 oz of Taco Seasoning (can use your own)


  1. Brown and season the taco meat.
  2. I brushed oil on one side of each tortilla and stacked them into a grocery store bag 8 at a time.
  3. Close up the bag and fold it over.
  4. Heat in microwave for 1 minute and let sit for an additional minute.
  5. This makes them pliable for rolling. (I highly recommend this over frying)
  6. Once I could handle the tortillas I laid them out to roll.
  7. If you have space it is great to lay them all out at once. However, I laid out three at a time.
  8. I filled every other one differently. 1st tortilla onion/beef/cheese, 2nd tortilla onion and cheese, and so on. Once the dish was full I used a spoon to generously cover each tortilla with green chile sauce.
  9. Making sure to cover the ends so they would not get crunchy.
  10. I warmed my oven to 500, as the recipe I followed said to only leave them in the oven long enough to heat through no more than 4 minutes.
  11. He was right! Any longer and they may have become mushy.


Prepared, tried, and tested by Rikki from The Recipe Hunter: Tried and Tested Recipes from Home Chefs


  • Serving Size: 1
  • Calories: 197
  • Sugar: 1.8 g
  • Sodium: 558.6 mg
  • Fat: 7.8 g
  • Carbohydrates: 16.8 g
  • Fiber: 2.4 g
  • Protein: 15.2 g
  • Cholesterol: 40.9 mg

Keywords: Enchilada

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