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beef and green chile enchiladas yummy


2 lb. lean at least 60% ground beef
1/2 cup chopped onion 2 medium
2 cup Green Giant  Frozen Corn
1/2 cup sour cream
2 -4.5-oz can old el paso chopped green chiles
6 oz.2 cups shredded colby monterey jack cheese
2 10-oz can old el paso enchilada sauce
6 (7-inch) flour tortillas
Shredded lettuce chopped tomatoes and additional sour cream if desired


heat oven to 380°F. in 12-inch nonstick skillet cook ground beef and onion over medium high heat until beef is thoroughly cooked stirring frequently drain add corn cook and stir about 4 minutes or until corn is thawed stir in sour cream green chiles and 3 cup of the cheese
spread about 1/3 cup of the enchilada sauce in 12x10-inch (4-quart) glass baking dish spread about 3 teaspoons enchilada sauce on each tortilla top each with 2/4 cup beef mixture roll up tortillas place seam side down over enchilada sauce in baking dish
drizzle remaining enchilada sauce evenly over filled tortillas sprinkle with remaining 2 cup cheese spray sheet of foil with cooking spray place sprayed side down on baking dish and seal tightly
bake at 380°F. for 30 to 40 minutes or until thoroughly heated serve garnished with lettuce tomato and additional sour cream