A delightful twist on classic enchiladas, featuring a creamy sauce and a touch of spice.
Brown the ground beef in a skillet over medium heat until fully cooked, then drain any excess grease.
Use a wooden spoon to break the beef into small pieces for even cooking.
Stir in the taco seasoning and half of the diced green chilies into the beef, mixing well.
Add a splash of water if the mixture seems too dry.
In a saucepan, combine the sour cream, cream of chicken soup, and the remaining green chilies. Heat over low heat until smooth and warmed through.
Stir continuously to prevent the sauce from sticking to the pan.
Spread a thin layer of the sauce on the bottom of a 9x13-inch baking dish.
This prevents the tortillas from sticking to the dish.
Warm the tortillas in the microwave for 30 seconds to make them pliable.
Cover the tortillas with a damp paper towel to keep them moist.
Fill each tortilla with the beef mixture, roll them up, and place them seam-side down in the baking dish.
Don't overfill the tortillas to prevent them from tearing.
Pour the remaining sauce over the enchiladas, spreading it evenly, and sprinkle with shredded cheddar cheese.
Ensure the sauce covers the edges of the tortillas to keep them moist during baking.
Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the cheese is melted and bubbly.
Place the dish on the middle rack for even cooking.
Serve the enchiladas hot with a side of salsa, if desired.
Garnish with chopped cilantro or a dollop of sour cream for extra flavor.
Continua nella nostra app per un'esperienza migliore
