Green chile enchiladas are an easy, make-ahead meal. Seasoned ground beef is wrapped in corn tortillas and covered in a creamy sauce, topped with cheese, and then baked. Double the recipe and freeze one for later - this is a great freezer meal!
0 Preheat oven to 375℉.
4 Spray a 13x9-inch casserole dish with non-stick cooking spray.
1 Add ground beef and onion to a skillet.
2 Brown beef and cook until onion is soft.
3 Add chili powder, salt, and pepper. Mix well.
6 Heat tortillas in a damp paper towel in the microwave until soft.
5 Spoon enough beef mixture and cheese on a corn tortilla to cover 1/3 of it.
7 Lay the enchilada seam side down.
8 Repeat until the beef and cheese is gone and tortillas are all rolled.
9 Combine the soup, sour cream, and chiles to make a sauce.
10 Spoon the sauce over the enchiladas, covering them evenly. You may stop and freeze for later at this point.
11 Bake uncovered at 375℉ for 15 minutes.
12 Sprinkle with reserved cheese and bake 5 to 10 more minutes until cheese is melted and enchiladas are heated through.
