Green Enchiladas with Chile & Cheese Sauce - Kraft Recipes Top
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Green Enchiladas with Chile & Cheese Sauce

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  • Preheat oven to 375°. Combine milk, Velveeta, chopped green chiles and dip mix in a 1 quart sauce pan. Heat over low heat to slowly melt Velveeta. Be careful not to burn.
  • While the sauce is heating, brown meat in a large skillet. Season to taste with salt and fresh ground pepper. Drain and return to skillet. Add shredded cheddar and onion and stir over low heat until all of the cheese melts. Remove from heat.
  • Add corn oil to a medium saute pan and heat over medium heat. Dip tortillas, one at a time, in hot oil to soften and place in Pyrex or other good glass 8.5x11-inch baking dish.
  • Spoon meat/cheese/onion mixture onto tortilla and roll to make about 1-1.5 inch diameter enchiladas. Continue until all of the meat mixture has been used, lining up the enchiladas side by side in the baking dish. Pour cheese sauce over enchiladas and cover with foil.
  • Bake for 30-35 minutes. Remove and let rest for 10 minutes before serving. Any leftover tortillas can be quartered and fried to make homemade tortilla chips for garnish.

Special Equipment Needed


This dish can also be made as a casserole by substituting plain tortilla chips for the tortillas and alternating layers of tortilla chips and meat mixture, starting with the tortilla chips on the bottom of the casserole dish. Serve with additional shredded cheddar cheese, salsa and pinto or refried beans. es mui delicioso!

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