For a spicier kick, add a pinch of red pepper flakes to the ground beef mixture or use a hot taco seasoning. Feel free to substitute the cream of chicken soup with cream of mushroom or celery for a different flavor profile. These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add about 10 minutes to the baking time if baking from cold. To freeze, let the baked enchiladas cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in a 350°F (175°C) oven until warmed through.
Iowa Enchiladas
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PREP TIME20 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 15 mins
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SERVING12 People
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VIEWS33
A heartwarming casserole of savory ground beef embraced by soft tortillas, blanketed in a creamy, tangy sauce, and finished with a vibrant confetti of fresh toppings. Perfect for gatherings, make-ahead meals, or a comforting family dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol88 mg
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Fiber3 g
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Protein26 g
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Saturated Fat15 g
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Sodium1383 mg
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Sugar4 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C).
02
StepIn a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon. Add the chopped onion, 1 can of green chilies, and taco seasoning. Cook until the beef is fully browned and the onion is softened, about 6-8 minutes. Drain any excess grease.
03
StepIn a saucepan over medium-low heat, whisk together the cream of chicken soup, sour cream, and remaining can of green chilies. Heat until warmed through, about 10 minutes, stirring occasionally to prevent sticking.
04
StepPour about half of the sour cream mixture into a 9x13-inch baking dish, spreading it evenly.
05
StepSpoon the ground beef mixture down the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish, nestling them closely together.
06
StepPour the remaining sour cream mixture evenly over the rolled enchiladas. Sprinkle generously with shredded Cheddar cheese.
07
StepBake in the preheated oven for 30-35 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
08
StepRemove from the oven and let cool slightly before topping with shredded lettuce, diced tomatoes, and sliced black olives.
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Raina Doyle
Apr 21, 2025I've been making these for years, and they are always a crowd-pleaser. So easy and so delicious!
Greg Kessler
Jan 15, 2025My kids are picky eaters, but they devoured these enchiladas. This is going into our regular rotation.
Piper Mcclure
Dec 22, 2024These were a HUGE hit at our potluck! Everyone wanted the recipe.