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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (463g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon pepper |
||
| Calories 881 | ||
| Calories from Fat 346 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 38.5g | 59% | |
| Saturated Fat 16.6g | 83% | |
| Monounsaturated Fat 15.1g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.9g | ||
| Cholesterol 120mg | 40% | |
| Sodium 2394mg | 99% | |
| Potassium 1075mg | 30% | |
| Total Carbohydrate 85.4g | 28% | |
| Dietary Fiber 7.4g | 29% | |
| Sugars 9.1g | ||
| Protein 47.8g | 95% | |
Ingredients
- 8 tortillas
- 1 lb hamburger
- 1 medium onion, chopped
- 1 cup shredded cheddar cheese
- 2 tablespoons parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 (15 ounce) can tomato sauce
- 2/3 cup water
- 1/3 cup chopped green pepper
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon ground cumin
- 1 jalapeno pepper (if you want it hot) (optional)
- 1 clove garlic, finely chopped
- 1/2 cup shredded cheddar cheese, for topping
Directions
1
Cook and stir hamburger in skillet over medium heat until light brown.2
Remove from heat.3
Stir onion, cheese, parsley, salt and pepper, cover.4
Heat remaining ingredients to boiling, stirring occasionally.5
Reduced heat.6
Simmer uncover 5 minutes.7
Dip each tortilla into sauce to coat both sides.8
Spoon about 1/4 cup hamburger mixture onto each tortilla, roll tortilla around filling.9
Arrange in ungreased oblong baking dish with seam side down.10
Pour remaining sauce over enchiladas, and sprinkle with 1/2 cup cheese.11
Cook uncovered in 350 degrees oven, until bubbly, about 20 minutes.
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- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Occasion > Everyday
Featured Reviews for This Recipe
From: Bobbi Chilson
On Oct 13, 2008
Love it! We used vegeterian hamburger but followed all the rest except for the jalapeno. My family ate every last bite and would have eaten more. Also took to a potluck and the pan was cleaned out quickly. Will make this many more times. Thanks for a great recipe.
From: Chef #334915
On Sep 10, 2008
A really good balance of flavors, with no weird ingredients. Nicely done. I made with chicken (we pre-grill it and shred it with a couple of forks) and used cilantro in place of parsley. It's really tasty to me if you use something like cast iron and throw the onions in first and caramelize them. I also like to broil a dish like this for the last few minutes to brown the surface and give it a little extra texture. Even if you only use this recipe for the red enchilada sauce, it's a winner!
From: FlamingoSushi
On May 15, 2008
Very good!! I made it with chicken instead of beef, but I kept everything else the same. A keeper!
From: Recipe Junkie
On Aug 31, 2006
These turned out very tasty! I needed a recipe that had mostly scratch ingredients, since I was all out of enchilada sauce and mexican seasoning mixes. Very delicious! I especially liked the sauce - very quick and easy. Thank you!
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