Easy Enchiladas

Easy Enchiladas

15
tanyap 0

"Beef, chicken, or cheese enchiladas -- I have tried it all ways, and my family can't get enough."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 595 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 595 kcal
  • 30%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 68.3g
  • 22%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1757 mg
  • 70%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
  2. Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
  3. Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

Footnotes

  • Editor's Note
  • You can make this recipe with cheese, ground, or shredded chicken, steak, or shredded beef instead of ground beef.

Reviews

15
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Quick and easy. My husband prefers these to the "real" thing. The only thing I do differently is to use enchilada sauce (canned) instead of salsa.

Most helpful critical review

This was a good idea, but there is something wrong with the recipe measurements because it didn't turn out right for me. I think it was supposed to be 2 lbs. ground beef instead of 1. I only go...

Quick and easy. My husband prefers these to the "real" thing. The only thing I do differently is to use enchilada sauce (canned) instead of salsa.

This was a good idea, but there is something wrong with the recipe measurements because it didn't turn out right for me. I think it was supposed to be 2 lbs. ground beef instead of 1. I only go...

I liked this recipe because it was easy to make and very quick- but for whatever reason when following the original recipe it only yielded eight enchiladas. My husband and I both noticed that t...

This is a great recipe except it was too tomato tasting so I mixed a half of one of the jars of salsa with one can of cream of chicken soup, used half of that in the chicken stuffing, not hambur...

This was really good, but you don't need to put two jars of slasa on the bottom of the baking dish. I only got 8 burrito sized enchiladas out of this too. I will make this again, very easy very ...

I thought my hubby was going to keel over he ate so much :-) He absolutely LOVED this! I enjoyed it, but not as much as he did...think I might try it with chicken next time. It is a very easy ...

These were only ok. Definitely not something I would make again however.

These were so easy to make, and my WHOLE Family loved them! My husband wants me to make them over and over. Thank you for a great, yet simple recipe!

It needs enchilada sauce instead of salsa and WAY more than one large jar... Maybe even 3