Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds ground beef
  • 1 onion, (chopped)
  • 4 Tablespoons Taco Seasoning (or 1 package taco seasoning mix)
  • 2 cans 4.5-ounce each chopped green chiles, (divided)
  • 2 cans 10 3/4-ounce each cream of chicken soup ((Lipton-Cup of Soup is gluten-free and you can thicken with a little cornstarch))
  • 2 Tablespoons cilantro + 1/2 cup cilantro chopped
  • 1 cup green onions (chopped)
  • 28 oz enchilada sauce ((La Victoria has a gluten-free mild sauce))
  • 14 corn tortillas
  • 2-3 cups Cheddar cheese (grated)
  • Garnishes: Salsa, (sour cream, green onion curls, chopped fresh cilantro)

Instruction

  • Preheat oven to 350 degrees. Spary a 13x9-inch baking dish with nonstick spray.
  • Brown ground beef and onion in a large skillet, breaking it up as it cooks until no longer pink and onion is translucent; drain. 
  • Stir in taco seasoning mix and 1 can of chopped green chilies; set aside.
  • Stir together remaining 1 can green chilies, soup, 2 tablespoons cilantro and enchilada sauce. Let simmer for 20 minutes. 
  • To assemble: Pour 3/4 cup of sauce into bottom of prepared baking dish.
  • Cook tortillas in hot pan, no oil, until a little golden. 
  • As you remove tortilla from pan, dip in sauce so covers entire tortilla then place on a cookie sheet and fill with beef mixture, green onions, cilantro and cheese.
  • Roll up and place seam side down in baking dish. Continue until all tortillas have been filled.
  • Pour remainder of sauce over filled tortillas and top with leftover cilantro, green onion and cheese.
  • Bake at 350° for 20-25 minutes or until bubbling hot. 
  • Serve enchiladas with preferred garnishes accompanied by sides of refried beans and Spanish rice.