This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 45 mins

Easy Enchiladas

Read Reviews (11)

"Beef, chicken, or cheese enchiladas -- I have tried it all ways, and my family can't get enough." — tanyap

Ingredients Edit and Save

Watch video tips and tricks

Spinach Enchiladas

Easy Meatloaf

How to Make Chicken Enchiladas

Enchanted Sour Cream Chicken Enchiladas

Angela's Awesome Enchiladas

Chicken Enchiladas I

Easy Chicken Enchiladas

Beef Enchiladas II

Cheesy Chili Enchiladas

Measuring All-Purpose Flour

Original recipe makes 20 enchiladas Change Servings

2 (16 ounce) jars prepared salsa
1 pound ground beef
1 (15.5 ounce) jar prepared salsa con queso

20 (8 inch) flour tortillas
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Check All Add to Shopping List

Directions

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.
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.
Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Footnotes

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

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Jan 16, 2009

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.

—MENASTAR

See full review »

Most Helpful Critical Review

Mar 30, 2009

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 got 11 small enchiladas. There is no way 1 lb. of ground beef goes with 32 oz. salsa and 20 tortillas.

—KKH3

See full review »

14 Ratings

See other versions of this recipe!

Feb 04, 2009

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 the pound of ground beef seemed a bit small for a pound, so perhaps that's the issue- all and all I really liked this recipe.

—Brenna

See full review »

Jan 20, 2009

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 hamburger, then rolled and placed on top of salsa in pan. I used rest of half and half mixture on the top, covered with foil, baked 20 minutes then uncovered, topped with cheese and finished baking.

—Marie

See full review »

Aug 06, 2011

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 fast and very good!!!!!!

—amandak23k

See full review »

Mar 15, 2010

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 dish that we'll put on regular rotation! I also added a can of drained rotel tomatoes. Fabulous!

—AGGIE778

See full review »

Apr 16, 2009

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!

—itsmylife810

See full review »

Oct 27, 2011

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

—kellieann

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Campbell's Kitchen Easy Beef Enchiladas

Campbell's(R) Easy Chicken and Cheese Enchiladas

Easy Chicken Enchiladas

Easy White Chicken Enchiladas

Easy Cheesy Chicken Enchiladas

Easy Slow Cooker Enchiladas

Easy Green Chile Chicken Enchiladas

Easy Chicken Enchiladas

Easy Crabmeat Enchiladas

Quick and Easy Enchiladas

ADVERTISE WITH US

Nutrition

Calories
595 kcal
30%

Carbohydrates
68.3 g
22%

Cholesterol
54 mg
18%

Fat
25.8 g
40%

Fiber
5.4 g
22%

Protein
24.3 g
49%

Sodium
1757 mg
70%

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

Nutritional Information

Easy Enchiladas

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 595
Calories from Fat: 232

% Daily Value *
Total Fat 25.8g 40 %
Saturated Fat 11.4g 57 %
Cholesterol 54mg 18 %
Sodium 1757mg 70 %
** Potassium 527mg 15 %
Total Carbohydrates 68.3g 22 %
Dietary Fiber 5.4g 22 %
Protein 24.3g 49 %
Sugars 6.1g
Vitamin A 8 %
Vitamin C 3 %
Calcium 27 %
Iron 48 %
** Thiamin 62 %
** Niacin 71 %
** Vitamin B6 18 %
** Magnesium 16 %
** Folate 66 %

* 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.