Ground Beef Green Enchilada Recipe With Corn Tortillas

These simple and healthy light-green chile beefiness enchiladas accept all the season of the original, but are way healthier and dairy free! Fabricated with actress veggies and fresh ingredients, these lighter enchiladas are the perfect make clean eating dinner.

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Why this recipe works

I beloved creating dinner recipes that include poly peptide, carbs and fruit/veggies all in one dish! Information technology ways less cleaning and less thinking about sides.

This green chile enchiladas recipe is a lighter have on cheesy and heavy traditional enchiladas. I lighten things up past adding extra veggies and omitting the cheese and cream sauce.

While traditional enchilada tortillas are fried in oil and then rolled with the ingredients, this beefiness enchilada recipe requires no frying!

This recipe is:

• Express ingredients
• Like shooting fish in a barrel - no chopping!
• Ready in nether 45 minutes
• Dairy fre eastward

Ingredient notes

A few simple ingredients are needed to make these easy green chile enchiladas.

• Beefiness - I prefer using a lean 93% lean beef for almost everything, and especially these beef enchiladas! Substitute for lean ground turkey or ground craven. Y'all will need 1 one-half pound of ground beef.
• Tortillas - Although I prefer using corn tortillas on the regular, I similar using flour tortillas for enchiladas for a quicker meal. If using corn tortillas it is best to heat them upward before filling and rolling them.
• Dark-green Enchilada Sauce - This is available in a tin can or jar at the grocery store, just is much ameliorate if you make your own.. It'south a sauce made from light-green chiles, and is only mildly spicy. You can also substitute for blood-red enchilada sauce.
• Taco seasoning - You can use store bought, or make your own with garlic powder, onion powder, chili pulverization, cumin, paprika, and salt.
• Variations - Feel free to add together in extras to these enchiladas. Add in diced onion, diced New Mexico hatch chiles, jalapeños, or melted cheese if you lot wish. You could too endeavour shredded cheddar cheese, or Monterey jack cheese.

Come across the recipe carte below for a complete ingredient list with measurements.

Instructions

These easy green enchiladas are ready in under and hour!

Heat oven to 425°F. Heat a big skillet on the stove with neutral oil, like avocado or olive oil, over medium-loftier heat.

Add ground beef to the pan and pause up into medium sized chunks. Cook for 3-iv minutes, until mostly browned and so add taco seasoning mix, salt and blackness pepper.

Mix well to combine and interruption up ground meat into smaller chunks. Allow beef to cook entirely through, another 1-two minutes.

Turn off heat and add together cooked rice and fresh spinach to the pan. Gently stir to combine and wilt spinach, well-nigh 1-two minutes. To brand spinach easier to cook through, gently toss the spinach under the warm beef, and stir ofttimes.

Spray a 9x11 or 9x13 baking dish with cooking spray. Add ¼ cup of the green chile enchilada sauce and spread over the bottom of the pan in a thin layer.

Place a tortilla down on the green enchilada sauce, and add one 4th of the ground beefiness mixture to each flour tortilla, about ½ loving cup of spinach, rice, and beefiness filling.

Gyre tortilla over, until the seam is facing down. Push the enchilada toward one side of the blistering dish.

Echo with the remaining tortillas, and place seam side downwardly.

Peak with the residuum of the enchilada greenish sauce and smooth over with a spoon. If you lot like extra saucy enchiladas, you can add together more sauce. Add cheese and any chili peppers if desired.

Broil for 15-20 minutes, until the top is slightly crispy, golden brownish, and enchiladas are completely cooked through.

For a crispier enchilada, broil for an additional i-iii minutes, until edges are crisped.

Remove from the oven and serve immediately. Option to peak with guacamole, sour cream, queso fresco, salsa verde, diced red onion, or cilantro.

Serve these enchiladas with black beans and Mexican rice equally side dishes.

Adept Tips

• Don't make full the center of the tortilla, instead add fillings at almost ⅓ of the tortilla. This makes it easier to roll the tortilla over.
• Storage Directions : Store leftovers in an airtight container or in a blistering dish with cover in the fridge.
• Reheating Directions : You lot tin can reheat enchiladas in either the microwave or oven. Reheat the enchilada in microwave for one minute - preference of using a microwave food cover to assistance steam. OR Preheat the oven to 350 °F. Identify enchiladas in a baking dish. Add together any actress cheese or sauce before baking. Cover with foil and bake for 30 minutes until warmed through.

Frequently Asked Questions

What kind of tortillas are used for enchiladas?

Typical enchiladas are fabricated with corn tortillas. The flavour of the corn adds to the flavor of the enchilada. You tin brand these enchiladas with corn or flour tortillas.

How do you lot make enchiladas not soggy?

The traditional recipe for enchiladas requires briefly frying tortillas in hot oil prior to rolling. You lot can also bake the enchiladas at the end to add some crispiness. To prevent sogginess, limit wet ingredients.

Can you make enchiladas without frying the tortillas?

Yes! You can either heat up the tortillas in the microwave, or use flour tortillas which are less likely to break.

Should I encompass enchiladas while baking?

You do not need to cover enchiladas while blistering. Most enchiladas are covered with aluminum foil until heated through, to prevent cheese from called-for.

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Healthy Green Chili Beef Enchiladas

These uncomplicated and healthy green chili beef enchiladas have all the flavor of the original, but are way healthier and dairy free! Made with extra veggies and make clean ingredients, these lighter enchiladas are the perfect clean eating dinner.

Prep Time ten mins

Cook Time thirty mins

Total Time 40 mins

Form Main Course

Cuisine American, Mexican

Servings four servings

Calories 310 kcal

• 8 oz Ground beef 93% lean
• 1 teaspoon Neutral oil
• 1 teaspoon Taco seasoning
• ¼ teaspoon Table salt
• ¼ teaspoon Black pepper
• 1 cup Cooked rice
• 2 cups Spinach
• 4 Flour tortillas
• ½ loving cup Green enchilada sauce divided

• Preheat oven to 425.

• Rut a pan on the stove with neutral oil, until hot.

• Add together ground beef to the pan and break up into medium sized chunks. Cook for 3-4 minutes, until mostly browned and so add together taco seasoning, common salt and black pepper.

• Mix well and break up basis meat into smaller chunks. Keep cooking until beef is cooked throughout, some other i-two minutes.

• Turn heat off and add cooked rice and raw spinach to the pan. Gently stir to combine and cook until spinach is wilted, most 1-2 minutes. To make spinach easier to cook through, gently toss the spinach under the warm beef, and stir often.

• Spray a 9x11 or 9x13 baking dish with cooking spray. Encompass the bottom with ¼ cup enchilada sauce.

• Place a tortilla downward on the enchilada sauce, and add together one fourth of the ground beef mixture to each flour tortilla, about ½ cup of spinach, rice, and beef filling.

• Ringlet the tortilla over, until the seam is facing downward. Push the enchilada toward i side of the baking dish.

• Echo with the remaining three tortillas, making sure they are seam side downwards.

• Pinnacle with concluding ¼ loving cup enchilada sauce and smooth over with a spoon. Add cheese and whatever chili peppers if desired.

• Broil for fifteen-20 minutes, until top is slightly crispy and enchiladas are completely cooked through.

• For a crispier enchilada, bake for an additional 1-3 minutes, until edges are crisped.

• Remove from oven and serve immediately. Serve with guacamole, sour cream, queso fresco, or cilantro.

• Storage directions: Store leftovers in airtight container or in baking dish with cover in the refrigerator.
• Reheat directions: You tin can reheat enchiladas in either the microwave or oven. Reheat the enchilada in microwave for one infinitesimal - preference of using a microwave food cover to help steam. OR Preheat the oven to 350 °F. Place enchiladas in blistering dish. If already stored leftovers in a blistering dish, move to a separate blistering dish. Add any extra cheese or sauce before baking. Comprehend with foil and bake for 30 minutes.

Calories: 310 kcal Carbohydrates: 30 1000 Poly peptide: fourteen g Fat: 15 chiliad Saturated Fat: 5 yard Polyunsaturated Fat: one g Monounsaturated Fat: seven g Trans Fat: 1 chiliad Cholesterol: xl mg Sodium: 664 mg Potassium: 298 mg Cobweb: ii g Sugar: 3 k Vitamin A: 1610 IU Vitamin C: v mg Calcium: 61 mg Iron: 3 mg

Keyword dairy costless, easy, mexican

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