Ingredients for Green Enchiladas
- Ground Beef
- 1/4 cup chopped onion
- Garlic Clove
- 2 tablespoons chili powder
- Salt & Pepper
- Cooking Oil
- Corn Tortilla
- Velveeta Cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 3 cups milk
- Green Chilies
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How to Make Green Enchiladas
- Brown 1 lb ground beef, 1/2 small onion (chopped), and 2 cloves garlic (minced) in a large skillet over medium-high heat until thoroughly cooked. Drain any excess grease.
- Stir in 2 tablespoons chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Set aside.
- Heat 1/2 inch of vegetable oil in a large skillet over medium heat. Gently fry corn tortillas (about 12-15, 6-inch diameter) for a few seconds per side, just until softened. Do not let them become crisp.
- Stack softened tortillas with a clean kitchen towel to keep them warm.
- To assemble: Place approximately 1/4 cup of the meat mixture onto each tortilla.
- Top with 1 tablespoon chopped onion and 1 tablespoon shredded cheddar cheese.
- Roll up tightly and place seam-side down in a greased 9x13 inch baking dish.
- Repeat with remaining tortillas. Sprinkle any remaining meat and cheese over the enchiladas.
- In a medium saucepan, melt 1/4 cup butter over medium heat. Whisk in 1/4 cup all-purpose flour and 1/2 teaspoon salt until smooth and bubbly (about 1 minute).
- Gradually whisk in 3 cups milk until smooth and slightly thickened (about 5 minutes).
- Stir in 1 (4 ounce) can chopped green chilies (undrained). Remove from heat.
- Pour sauce evenly over the enchiladas. Sprinkle with extra cheese, if desired.
- Bake in a preheated 350°F (175°C) oven for 20 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
18g
Fat
77g
Carbs
17g
