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Nutrition Facts

Serving Size 1 enchilada's 68g

Recipe makes 12 enchilada's)

The following items or measurements are not included below:

Old El Paso mild enchilada sauce

Wolf brand chili

Calories 158
Calories from Fat 105 (66%)
Amount Per Serving %DV
Total Fat 11.8g 18%
Saturated Fat 6.0g 30%
Monounsaturated Fat 4.2g
Polyunsaturated Fat 0.4g
Trans Fat 0.4g
Cholesterol 43mg 14%
Sodium 181mg 7%
Potassium 150mg 4%
Total Carbohydrate 1.2g 0%
Dietary Fiber 0.2g 0%
Sugars 0.1g
Protein 11.6g 23%

how is this calculated?

Beef Enchiladas

Recipe #13670 | 45 min | 20 min prep | add private note

By: sewcraftymom
Nov 2, 2001

My Mother came up with this recipe because my family loved Enchilada's. We had these often when we were growing up. For a cold winter's night this is a good supper dish to warm the soul!

12 enchilada's (change servings and units)

Ingredients

  • 1 lb ground beef, browned
  • 1 tablespoon minced garlic
  • onion powder or 1/2 cup chopped onion
  • salt and pepper

  • 1 (4 1/2 ounce) can chopped Old El Paso green chilies

  • 2 (10 ounce) cans Old El Paso mild enchilada sauce

  • 2 (15 ounce) cans Wolf brand chili
  • corn tortilla
  • 2 cups shredded colby, monterey jack cheese

Directions

  1. 1
    Preheat oven to 400°F.
  2. 2
    Spray a 9x13-inch baking dish with cooking spray.
  3. 3
    Cook ground beef until no longer pink, drain off extra fat.
  4. 4
    Add onions or powder, garlic, salt and pepper and the green chilies.
  5. 5
    Cook 5 minutes to blend flavors.
  6. 6
    Add just enough enchilada sauce to bind beef mixture together.
  7. 7
    Dip corn tortillas one at a time into the simmering water to soften, only takes a minute or two.
  8. 8
    Place 1 TBS of the beef mixture off center on the tortilla.
  9. 9
    Roll tortilla firmly and place into baking pan.
  10. 10
    Continue until all the meat mixture is gone.
  11. 11
    Combine the chili, remaining enchilada sauce in a saucepan and heat until just bubbling.
  12. 12
    Pour chili mixture over the rolled enchiladas making sure to cover the entire pan.
  13. 13
    Bake for 15 minutes at 400°F; then add the Colby Monterey Jack cheese and bake 10 minutes more for a total of 25 minutes.
  14. 14
    Serve with chips or salad.

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Featured Reviews for This Recipe

From: Chef #1180780

On Sep 10, 2009

This was just the type of Beef Enchilada recipe I was looking for - simple ingredients, easy to prepare, and full of flavor. Because our family is on a tight budget, I buy ground beef in bulk, cook it up and refrigerate or freeze it. So for this recipe, I used some precooked, refrigerated ground beef and just microwaved the beef mixture. I used flour tortillas cause that's what I had on had and they were still delicious. To soften them up, I just sort of massaged them under hot water a bit. I put extra beef mixture in my enchiladas and they were so delicious! Thank you for sharing this recipe. It will become a regular at our house!

0 people found this review helpful

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  • From: Chef #821822

    On May 24, 2009

    0 people found this review helpful

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  • From: BrittyK17

    On Jun 19, 2007

    Very Good!!!

    2 people found this review helpful

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  • From: DonnaRose

    On Jan 12, 2006

    This was a hit for a New Year's Day Mexican night. We prefer flour tortillas. Also, I added about a tablespoon of chopped jalapenos.

    1 person found this review helpful

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  • Read all 7 reviews

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