Iowa Enchiladas

Iowa Enchiladas

farmerbrown

"Easy ground beef enchiladas that can please a crowd. They travel to potlucks well and also freeze well. My family loves these!"
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Ingredients

1 h 15 m servings 588 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1383 mg
  • 55%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook and stir ground beef, onion, 1 can green chiles, and taco seasoning in a large skillet over medium-high heat until meat is browned, 6 to 8 minutes. Drain excess fat.
  3. Stir together sour cream, cream of chicken soup, and 1 can green chiles in a saucepan over medium-low heat until warm, about 10 minutes.
  4. Pour about half of warmed sour cream mixture into a 9x13-inch baking dish.
  5. Spoon ground beef mixture in the center of a tortilla. Roll tortillas and place on top of sour cream mixture in the 9x13-inch baking dish. Pour remaining sour cream mixture over tortillas and top with Cheddar cheese.
  6. Bake in the preheated oven until hot and bubbling, about 35 minutes.
  7. Top enchiladas with lettuce, tomatoes, olives.

Footnotes

  • Cook's Note:
  • You can adjust the green chilies to taste and use different types of cheese and toppings. Kids love this.

Reviews

Read all reviews 5
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My mom (Iowa native) makes this. It's one of my favorite mom dishes. Like Areena noted, it's better if you put a little of the soup mixture and some cheese inside the tortilla, too. Again, th...

I never rate a recipe without trying it first, but I'm making an exception because one of my friends makes a casserole exactly like this and it's delicious. In fact, I found this recipe while s...

These are really good. I made one pan according to the recipe except with cream of mushroom soup instead of cream of chicken and I made one pan gluten free with corn tortillas and spicy taco se...

So awesome, my family loves these. I make them about once a month

Great alternative to tomato-based versions. My husband has horrible acid reflux, but loves Mexican. This did not bother his stomach a bit. Satisfied the whole family. Served lettuce, tomato & o...

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