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Here is a great Enchilada recipe that even includes the "special" Green Enchilada Sauce.

Makes 4 servings
1/2 pound ground beef (or 2 cups cooked, cubed chicken or pork)
1/2 cup onion
1/2 teaspoon garlic salt
1 recipe of Green Enchilada Sauce
2 cans of any brand enchilada sauce (mild or hot)
1 can tomato soup
1 can cream of mushroom soup
1 cup sour cream
1 pound of sharp or mild cheddar cheese
1 package or corn tortillas
2 tomatoes
1 small head of lettuce
4 eggs

Prepare the green enchilada sauce according to the recipe at the bottom.

Brown ground beef with the onions; add garlic salt, sauces (both the canned sauce and the green enchilada sauce), and soups. Heat slowly and simmer 10 - 15 minutes.

To assemble enchiladas:

Grate the cheese.

Dip one corn tortilla in the simmering sauce. Allow to soften for 15 to 30 seconds. Lift out carefully with spatula and place flat on an oven proof plate. Top with 1 tablespoon of sour cream and spread over the tortilla. Next pour 1/2 cup of the sauce on top, covering the entire tortilla. Sprinkle a generous handful of the cheese over the top. Repeat this procedure with a second tortilla. Fill 4 plates in the same manner.

Place plates in a 300 degree oven and allow to heat for 15 - 30 minutes (until the cheese melts and the sauce is hot).

Meanwhile, chop the tomatoes and lettuce.

During the last few minutes of baking, fry 4 eggs, leaving centers soft. When ready to serve, place egg in the center of the enchilada, salt lightly. Sprinkle lettuce and tomatoes generously around the edges. Serve immediately with taco chips.


1 chopped onion
1 tablespoon butter or margarine
1 can of green chilies (chopped)
garlic powder
1 tablespoon flour
1 teaspoon chicken bouillon granules (or 1 cube, crushed)
1 cup water

Brown the onion in the butter or margarine. Add the chopped green chilies and a sprinkle of garlic powder. Stir in the flour and the bouillon. Slowly add the water to make a smooth sauce. Stir constantly. Cook slowly until thickened. Set aside for use in the enchilada recipe.