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Santa Fe Enchiladas
SUBMITTED BY:
Lisa Zamora
"'These flavorful enchiladas are my sister's favorite - she requests them whenever we get together,' writes Lisa Zamora of Beloit, Wisconsin. This meaty main dish is cooked in the microwave, so it's done in a jiffy."
RECIPE RATING:
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(5)
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PREP TIME
20 Min
COOK TIME
5 Min
READY IN
25 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 1/2 pounds lean ground beef
1 medium onion, chopped
1 (12 ounce) can tomato paste
1 cup water
1 (1.25 ounce) package taco seasoning
10 (6 inch) flour tortillas, warmed
1 (8 ounce) jar process cheese sauce
1 (4 ounce) can chopped green chilies
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DIRECTIONS
Crumble beef into a large microwave-safe bowl; stir in onion. Cover and microwave on high for 4-1/2 to 6 minutes or until meat is no longer pink, stirring every 1-1/2 minutes; drain. Stir in the tomato paste, water and taco seasoning. Cover and cook on high for 2-3 minutes or until heated through, stirring once.
Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased shallow 2-1/2-qt. microwave-safe dish. Set remaining meat mixture aside. In a microwave-safe bowl, combine cheese sauce and chilies. Cover and microwave on high for 50 seconds; stir. Pour over tortillas.
Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 4 to 4-1/2 minutes or until heated through. Let stand for 5 minutes before serving.
FOOTNOTE
This recipe was tested with an 850-watt microwave.
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REVIEWS
Reviewed on Sep. 9, 2007 by
stacydross
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stacydross
Sep. 9, 2007
I baked my enchiladas at 350* for 30 minutes in the oven. I covered the pan with foil to prevent them from drying out. Thanks for the great recipe.
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1 user found this review helpful
I baked my enchiladas at 350* for 30 minutes in the oven. I covered the pan with foil to...
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Reviewed on May 21, 2008 by Tabitha
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Tabitha
May 21, 2008
My family loved this and it was great. I did pour 12oz of cheese sauce over the whole thing.
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0 users found this review helpful
My family loved this and it was great. I did pour 12oz of cheese sauce over the whole thing.
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Reviewed on Mar. 12, 2008 by
mi3suns
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mi3suns
Mar. 12, 2008
I've been making this for years. My kids love it and have friends who now have it as part of their rotation, too. I changed the recipe a little. I only use 1 lb of meat and add 1 can of drained kidney beans and a chopped green pepper. Also, you can be flexible to the cheese you have on hand. I've done it with shredded cheddar or you could use Velveeta. I don't top the dish with extra meat but I do add some black olives after the cheese.
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I've been making this for years. My kids love it and have friends who now have it as part of...
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Reviewed on Dec. 11, 2007 by
DRCOX
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DRCOX
Dec. 11, 2007
Bland. The only thing I did differently from the recipe was omit the green chiles because I didn't have any on hand. This may have made the difference between a yuck recipe and a good one. It tasted like sloppy joe meat in a tortilla. bleh. So if there's a next time, I'll be adding some fajita spice, and probably using diced tomatoes with chilis, as I'm not much of a tomato paste lover anyway. The microwave approach was different, I've never made an entire dish in the microwave before. From that vantage, it came out better than expected.
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0 users found this review helpful
Bland. The only thing I did differently from the recipe was omit the green chiles because I...
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Reviewed on Nov. 1, 2007 by
LMSinMS
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LMSinMS
Nov. 1, 2007
Very good - I'd never made enchiladas before and this was fast and easy.
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0 users found this review helpful
Very good - I'd never made enchiladas before and this was fast and easy.
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