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Beef | March 25, 2011

Green Chili Enchiladas for a Crowd

Green Chili Enchiladas for a Crowd

Green Chili Enchiladas for a Crowd.
I love enchiladas. We make several different types, my absolute favorite beingthis recipe for Santa Fe Enchiladas. It’s a wonderful recipe, but time consuming. Not great if you have to make, say, enchiladas for 200.
I looked for a recipe I could easily make in bulk, without losing the great flavors found in the made from scratch recipe I love… read several different recipes and came up with my own simple dish.
“Green Chili Enchiladas for a Crowd”.
Green Chili Enchiladas for a Crowd
Spanish for the day (per my live in translator): Puro delicioso. Va a gustarlo mucho!

Green Chili Enchiladas for a Crowd

A Bountiful Kitchen


for meat filling:

  • 1-4-5 lb. roast Beef Cross rib
  • 1 package Lipton Onion soup mix dry
  • water

for meat filling, after cooked:

  • 1-16 oz far Herdez Salsa Verde or any other type of green chili salsa

for enchiladas:

  • 1 – 28 oz. can Green Chili Enchilada Sauce mild
  • 24 small corn tortillas
  • 1 lb Pepper Jack cheese grated
  • 1-2 cups sour cream low fat or regular


  1. Meat filling: Early in the day or the day before serving- roast in a crock pot on low, pour dry soup mix over top, fill pan or crockpot with water, until water level reaches about 3/4 way up sides of roast. Cover tightly, cook for about 8 hours on low heat (275 if in oven).

  2. Remove meat from pan, let cool slightly. Shred or chop meat, discarding any fat, and place in 9×13 pan salt and pepper generously. Pour Salsa Verde over top of meat. Pour about 2 cups of the leftover juice over meat.Bottle any remaining juice and freeze for later use (gravy, soup, etc)
  3. Preparing pan: Grease a jelly roll pan (approx. 10 1/2 by 15 1/2 ") Pour about 1 cup green chili enchilada sauce into pan, making sure the sauce covers the bottom of the pan in a thin layer.

  4. Cooking tortillas:Turn on a griddle or using a fry pan on the stove, at medium high heat spray pan with non stick cooking spray. Quickly cook all of the tortillas on both sides, just until the tortillas are pliable or soften. This will take about 15-30 seconds per tortillas (total for both sides, about 10-15 seconds per side). Do not overcook or the tortillas will become hard. Place the tortillas on a plate and stack them as you go.

  5. Assembling tortillas: In an assembly line place the tortillas, sour cream, meat, cheese, and finally, the prepared jelly roll pan.

  6. Take the tortilla and spoon about 1 teaspoon to 1 tablespoon of sour cream in the center, spreading around a bit. Add some meat and cheese. Roll up the tortilla and place seam side down on the pan. Continue to roll until all 24 of the tortillas are stuffed and rolled. You should have three rows of 8 tortillas each.
  7. Pour the remaining sauce on top and bake at 375 for 30 minutes, loosely covered with a sheet of foil.
  8. Remove from oven and top with some Jack or Cojita cheese. Let sit for 10 minutes and serve.

Recipe Notes

-I like this with best with yellow corn tortillas.
-If you want to make this the day before, assemble the tortillas up to the baking point. Cover with plastic wrap and place in refrigerator. The next day, Remove the wrap and bake at 350 degrees for about 45 minutes. You may need to add sauce as the tortillas will absorb some of the sauce overnight.
-These do not freeze well (become mushy). Better to make no more than one to two days ahead.
-These work well with slow cooked pork or chicken instead of beef.

12 thoughts on “Green Chili Enchiladas for a Crowd

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  1. Those look awesome! I LOOOOVE enchiladas, especially green! This is Jolene Cash's daughter-in-law by the way. I've been blog stalkin' you for a couple months now and I love your recipes!

  2. If you make them ahead of time (1-2 days) to they get mushy? I have to make 300 cheese enchiladas this weekend and am trying to avoid being overwhelmed on the day I need them.

    1. Hi Shannon,
      I have not had trouble with the tortillas getting too soft when making the day before. If you are making 300, make the filling (meat prep) ahead. Fill the tortillas as directed and place in a pan with just a bit of sauce in the bottom. Make sure to spray the pan with cooking oil so they don't stick to the bottom of pan. Fill the tortillas, roll and place in pan. Cover tightly with plastic wrap or foil. When ready to bake, top the filled tortillas with sauce before baking. This should alleviate any problem associated with the tortillas getting soggy. Also, switching out the corn tortilla for a flour tortilla might help if you need to prepare ahead. The flavor of the dish will be different with flour instead of corn tortilla, and I prefer a corn tortilla for this recipe. If it were me, I'd stick with corn tortillas, and add the sauce just before baking. You definitely can hold the dish in the refrigerator two days ahead without sauce and still have success with this recipe. Hope this helps!

  3. This recipe really does feed a crowd! There was a lot of leftovers from my family of six. It’s a good thing we like leftovers and these enchiladas!