Better-Than-Ever Beef Enchiladas


"Hearty, cheesy and oh so delicious. These beef enchiladas are a breeze to make."
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45 m servings
Serving size has been adjusted!

Original recipe yields 4 servings


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  • Ready In

  1. Preheat oven to 400 degrees F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 to 4 min. or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese.
  2. Spread 1/4 cup of the salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warm. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam side down, in dish. Repeat with remaining 4 tortillas and remaining meat mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil.
  3. Bake 20 min. or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 min. or until cheese is melted. Top with cilantro.
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  • Makeover Savings
  • Try this madeover version of beef enchiladas that can save you 200 calories and 18 grams of fat per serving by decreasing the beef and using a leaner variety, adding peppers, and using KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.
  • Cooking Know-How
  • Corn tortillas are typically fried in oil to prevent cracking, but in this healthy version the tortillas are spread with dressing and warmed to minimize cracking.



I sort of just used this recipe as a guideline and modified a lot of things but overall it was delicious.

I did change things up so that it would fit the taste requirements of my overall household and it went over pretty well. May use enchilada sauce next time instead of salsa.