Beef Enchiladas I

Beef Enchiladas I

Made  times
sal 26

"Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 540 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 2266 mg
  • 91%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
  2. In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
  3. Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
  4. Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
  5. Bake 30 minutes in the preheated oven, or until hot and bubbly.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 170 Ratings

Most helpful positive review

This was a delicious recipe! I did make some changes to the original, however. I used canned enchilada sauce and Mexican cheese (instead of the cheddar.) Also, I layered the corn tortillas, ra...

Most helpful critical review

I've made this recipe 3 times now and each time i did it differently trying to make it better. This is what you do: Use steak-ums instead of beef. Don't put tomato sauce on top. I used flour...

This was a delicious recipe! I did make some changes to the original, however. I used canned enchilada sauce and Mexican cheese (instead of the cheddar.) Also, I layered the corn tortillas, ra...

Wow! Delish! These enchiladas scored a touchdown on my Super Bowl Sunday Buffet table! I left out one can of chilis and used Sara's Red Enchilada Sauce from this site in place of tomato sauce. H...

Delicious! I used flour tortillas, and these enchiladas turned out great . I must admit they take awhile to prepare, and alot of steps are involved but tehy are well worth the work. My boyfrie...

A good basic enchilda recipe. I modified mine slightly due to what ingredients I had on hand. I used canned enchilada sause instead of the tomato/chili powder combo. I also used ground beef. ...

I have made this recipe three times. Every time it get's rave reviews from the other pepole who get to have some. My only suggestion's is that you use alot more cheese, and make alot of them......

Very good enchiladas! I used "Red Enchilada Sauce" submitted by Sara instead of the tomato sauce, more cheese, flour tortillas (we like them better than the corn ones), and only one can of green...

Simply AWESOME! I cooked my beef in a crockpot so that it would be nice and tender and easy to shred. I added all the ingredients to the crock pot: sauted onions, garlic, peppers, tomato sauce, ...

Easy recipe to follow. Tasted great. I did not use tomato sauce rather I used Brenda's recipe for red enchilada sauce instead. Thanks for the recipe!!

This dish turned out really well. I forgot to separate the tomato sauce, so I didn't have any left to pour over the top, but it still turned out OK. I think it would have had more moisture if ...

From around the web