Enchiladas Recipe - Allrecipes.com
Enchiladas Recipe
  • READY IN 35 mins

Enchiladas

Recipe by  

"Ground beef is mixed with enchilada sauce and cheese and rolled into tortillas to be baked with more enchilada sauce and cheese."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings

Directions

  1. Heat the oven to 350 degrees F.
  2. Cook the beef in a 10-inch skillet over medium high heat until well browned. Pour off any fat. Stir in 1/2 cup sauce and 1 cup cheese.
  3. Spread 1/2 cup sauce in 13 x 9 x 2-inch baking dish.
  4. Spoon about 2 tablespoon meat mixture down center of each tortilla. Roll up and place seam-side down in prepared dish. Top with remaining sauce and cheese.
  5. Bake for 20 minutes until the cheese melts. Makes 10 to 12 enchiladas.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2008

Very easy to make and clean up! We really enjoyed it, the only think I might do different next time is to put a little taco seasoning in the meat mixture or something to make it taste a little more mexican. I also added onion to the meat, which was really yummy. I definately will make this recipe again. :)

 
Most Helpful Critical Review
Apr 15, 2012

Enchilada's are made with CORN tortilla's...Flour makes these Burritos

 
Jun 10, 2010

Good basic recipe, and I used this along with the inspiration from some other recipes on this site and the result was better than the canned enchilada sauce. I sautéed diced onions and garlic in olive oil until tender, then added diced tomatoes, Pace Picante sauce, cumin, diced jalapeños and simmered until cooked down. I then placed this in a blender and pureed it into a sauce. Turned out beautifully. Will make again.

 
Nov 27, 2008

This recipe was "too simple to be good" I thought. But it WAS GREAT! My family & I loved it. I could prepare the beef and ingredients ahead of time so it was quick to pop in the oven when we got home.

 
May 18, 2009

I made this for the first time to bring to a church buffet dinner tonight. Everyone raved about it and I brought home an empty 12 x 15 casserole dish! I used the basic recipe and only added some refried beans which I put in the wraps before adding the meat mixture. I will definitely be making this more often.

 
Aug 04, 2010

I've made this twice now (just started eating the second batch). Maybe I'm easily pleased, enchilada-wise, but this is pretty good for being a simple recipe. I made it exactly as written, using 6-inch corn tortillas. The first time I used Pace's "hot" version and shredded cheddar. I like "hot" foods, but it just didn't seem quite right here. The second batch, I used Pace's "medium" sauce, and "Mexican blend" cheese. These options made it noticeably better. Great stuff!

 
Apr 08, 2009

I added sour cream, tomatoes and lettuce as you would for tacos. This makes this dish or better.

 
May 31, 2011

I make this with ground turkey instead of ground beef, and it's still a wonderful recipe! I enjoy it more with the flour tortillas than with the corn. The corn tortillas gave a kind of "sour" taste that I didn't enjoy. I've used this recipe several times, and will continue to enjoy it. I do believe, after some research, that Picante Sauce is just another name for Salsa, so a nice salsa would also do the trick.

 

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Nutrition

  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 17.1 g
  • 6%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 16.2 g
  • 32%
  • Sodium
  • 566 mg
  • 23%

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

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