Recipe by Sargento®
"Beat taco night with enchilada night! These restaurant-style spicy enchiladas will surely please a crowd."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
lean ground sirloin or turkey
1 1/2 cups
diced red or green bell pepper
1 (1.25 ounce) package
8 (7 inch)
flour or corn tortillas
SARGENTO® Fine Cut OR Traditional Cut Shredded 4 Cheese Mexican
1 1/2 cups
salsa or picante sauce
light sour cream
These were very good! I used 1.3lbs ground sirloin, no peppers, flour tacos and a can (12oz) of red enchilada sauce over the top. A nice change for ground beef from hamburgers and meatloaf! UPDATE: Started adding salsa to the meat for extra flavor.
Very good and easy.. I love quick dinners that are tasty. I did add chopped fresh cilantro which added so much flavor! Very nice recipe
This was a crowd pleaser for all of the family, even my picky eaters. I used mild store-bought picante sauce, but I think next time I will use something with a little more flavor. I was skeptical about using turkey, but it was fantastic! Texture turned out great. I added fresh cilantro to top with as well and that added a ton of flavor! This is a great basic recipe that I will definitely make again and again and add to over time.
I subbed a few things like fajita seasoning for taco seasoning, and added 3 tbs. salsa to the meat mixture, and I topped with a jarred enchilada sauce before putting in the oven. Other than that, I stayed pretty true to the given recipe and we really loved it. My first enchiladas and it's going into my regular rotation! Thanks for the recipe!
Very good! I wanted to introduce my son to enchiladas (per his request), but I wanted something that the flavors would be familiar to him. He LOVES tacos, so I knew that this would be perfect, and it was. I did use a bit less of the red peppers b/c 1-1/2 cups seemed like a lot to me. I rolled the taco mixture into the tortillas earlier in the day, and refrigersted them until I was ready to finish and bake them. I topped them w/ all the topping, loosley covered it w/ foil and baked. I also added some green onion to the top, which was nice. My little guy thought these were great, and so did we. I will def make these again~YUM! Thanks for sharing. :)
This was any easy recipe to make and quick as well. My husband enjoyed it very much and it even reheated well for lunch the next day. I did add mozzarella and extra cheddar in the finally steps, simply because I like cheese. I will be making this regularly.
Taste overall was delightful, but the meat mixture was dry. Will most definitely make again but with a few tweets. I used 1 1/2 lbs meat and yielded 16 enchiladas. Thx for sharing.
These were AWESOME! I wasn't sure at first while cooking them.. But after tasteing them.. Best I've ever had... Yummy.. Thanks Allrecipe You really hit the spot.. Can't wait to eat more...
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese and Beef Enchiladas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 347
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These saucy beef enchiladas are simple and quick to make.
See how to put a simple twist on big, beefy enchiladas.
Quick-and-easy cheese enchiladas are smothered in chili-cheese sauce.