GREEN CHILI ENCHILADAS

Green Chili Enchiladas image

Provided by lazyme

Categories Meat

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Previous Next

1 1/2 lbs lean ground beef (3 3/4 cups browned meat)
1 1/4 cups onions, finely chopped (3/4 cup sauteed)
1 tablespoon chili powder
salt and pepper, to taste
2 cups monterey jack cheese, grated (1 cup)
8 flour tortillas
1 (10 3/4 ounce) can cream of chicken soup
1 1/2 cups sour cream or 1 1/2 cups plain low-fat yogurt
1 (4 ounce) can diced green chilies

Steps:

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.
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.

Nutrition Facts : Calories 482, Fat 30.3, SaturatedFat 15.1, Cholesterol 105.9, Sodium 885.2, Carbohydrate 23.1, Fiber 1.9, Sugar 4, Protein 28.8