Beef Enchiladas I Recipe - Allrecipes.com
Beef Enchiladas I Recipe
  • READY IN 1 hr

Beef Enchiladas I

Recipe by  

"Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
  2. In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
  3. Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
  4. Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
  5. Bake 30 minutes in the preheated oven, or until hot and bubbly.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2003

This was a delicious recipe! I did make some changes to the original, however. I used canned enchilada sauce and Mexican cheese (instead of the cheddar.) Also, I layered the corn tortillas, rather than roll each one. I decided to do this because the tortillas kept cracking. This was a wonderful dish that I will make again and again!

 
Most Helpful Critical Review
Nov 08, 2006

I've made this recipe 3 times now and each time i did it differently trying to make it better. This is what you do: Use steak-ums instead of beef. Don't put tomato sauce on top. I used flour tortillas. Who likes cooked sour cream? eww. Basically, follow the recipe for the meat and then roll up in flour tortillas. Then only put cheese on top (i used monterey jack/colby) and bake. Then on each person's serving, add sour cream, chopped green onions, chi chi's salsa... This tastes really good!

 
Sep 11, 2003

Wow! Delish! These enchiladas scored a touchdown on my Super Bowl Sunday Buffet table! I left out one can of chilis and used Sara's Red Enchilada Sauce from this site in place of tomato sauce. Heat the tortillas in a non-stick pan for a half minute or so, this will make them pliable without the oil or sauce on them. I also served the sour cream on the side for garnish rather than in with the sauce. Thanks Sara.

 
Jul 08, 2003

Delicious! I used flour tortillas, and these enchiladas turned out great . I must admit they take awhile to prepare, and alot of steps are involved but tehy are well worth the work. My boyfriend loved them. It's the first dish he's requested that I make over & over again.

 
Jul 07, 2003

A good basic enchilda recipe. I modified mine slightly due to what ingredients I had on hand. I used canned enchilada sause instead of the tomato/chili powder combo. I also used ground beef. I imagine it would be fine either way.

 
Jul 07, 2003

I have made this recipe three times. Every time it get's rave reviews from the other pepole who get to have some. My only suggestion's is that you use alot more cheese, and make alot of them...they are great left-over meal's

 
Jan 06, 2004

Very good enchiladas! I used "Red Enchilada Sauce" submitted by Sara instead of the tomato sauce, more cheese, flour tortillas (we like them better than the corn ones), and only one can of green chiles. I served over a bed of shredded lettuce and used the sour cream as a garnish instead of putting it in the dish. Next time, I might add some bell peppers. I could see ground beef working equally as good. Thanks Sara!

 
Apr 20, 2009

Simply AWESOME! I cooked my beef in a crockpot so that it would be nice and tender and easy to shred. I added all the ingredients to the crock pot: sauted onions, garlic, peppers, tomato sauce, chili powder. I also added enchilada seasoning, enchilada sauce, and 1/4 cup of chicken stock. Cooked in crockpot for 5 hours on high. I didn't have black olives, but did add refried beans to my tortilla rolls. This came out wonderful and was full of flavor. My family loved it!

 

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Nutrition

  • Calories
  • 540 kcal
  • 27%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 8.4 g
  • 34%
  • Protein
  • 32.2 g
  • 64%
  • Sodium
  • 2266 mg
  • 91%

* Percent Daily Values are based on a 2,000 calorie diet.

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