How to make green chili beef enchiladas casserole (video)

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If you've never had the pleasure of tasting freshly made enchiladas, then you have been dearly missing out on true taste-bud bliss! This unbelievably easy recipe for green chili beef enchiladas is the perfect chance to sample this incredible meal, all while trying your hand at making them yourself! You will be absolutely astonished at how straightforward this recipe is and how few ingredients are needed to whip it up.
This delightful dish calls for ground beef, onions, jalapeno, green chilies, an incredible homemade spice mix and a homemade yogurt sauce to produce a hearty meal that requires no side dishes. Our favorite thing about this recipe is the use of Greek yogurt in the sauce (as a substitute for the more common sour cream). The yogurt adds a lovely richness to the sauce, while the green chilies and fresh cilantro leaves ensure that it is absolutely packed with flavor in every bite. Delicious!
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Green chili beef enchiladas casserole
4-6
20 minutes
35 minutes
55 minutes
1 pound ground beef
1 tablespoon olive oil
1 onion, thinly sliced
1 jalapeno pepper, deseeded and small diced
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
8 soft flour tortillas
12 ounces cheddar cheese, shredded
1 10.75-ounce can cream of chicken soup
1 1/2 cups plain Greek yogurt
1 4-ounce can green chilies
1/2 bunch fresh cilantro, chopped
5 scallions, chopped
Preheat the oven to 375 degrees Fahrenheit.
In a large frying pan, heat the olive oil over medium heat. Brown the beef along with the sliced onions, diced jalapeno, chili powder, cumin, salt and pepper. Remove from heat and set to one side.
Place the tortillas on a flat surface. Spoon the beef mixture and a handful of cheese onto half of each tortilla. Using your hands, fold up the ends of the tortillas before rolling them across like a cigar, keeping the filling in place.
Place the rolled tortillas seam side down into the bottom of a lightly greased 3-quart casserole dish. Fit them all in an even layer on the bottom.
Mix together the chicken soup, yogurt, chopped cilantro (reserving a handful for later use) and green chilies. Stir until the ingredients are combined. Pour the sauce over the enchiladas.
Sprinkle the cheddar cheese over the top.
Bake the casserole, uncovered, in the oven for 35 minutes. Serve with the freshly chopped scallions and the remaining cilantro leaves.
Pro tip: These tasty enchiladas work just as well with chicken or pork, so feel free to substitute in your favorite meat!
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