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Nutrition Facts
Serving Size 1 (573g) Recipe makes 4 servings The following items or measurements are not included below: 1 1/4 ounces taco seasoning
Calories 973
Calories from Fat 475		(48%)
Amount Per Serving		%DV
	Total Fat 52.9g	81%
	Saturated Fat 25.9g	129%
	Monounsaturated Fat 19.5g
	Polyunsaturated Fat 3.2g
	Trans Fat 1.1g
Cholesterol 166mg		55%
Sodium 2266mg		94%
Potassium 986mg		28%
Total Carbohydrate 71.2g		23%
	Dietary Fiber 5.8g	23%
	Sugars 9.2g
Protein 52.6g		105%
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October 26 to October 31, 2008

GaylaV

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Michelle_my_belle's Enchiladas

Recipe #265849 | 40 min | 25 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Michelle_My_Belle
Nov 15, 2007

This is a combo of many great recipes here on zaar adjusted to fit the likes of our family.

SERVES 4 -5 , 10 Enchiladas (change servings and units)

Ingredients

6 ounces shredded Mexican blend cheese (Colby and Monterey Jack works well also, half of standard 12 oz bag)
6 ounces shredded cheddar cheese (half of standard 12 oz bag)
15 1/2 ounces salsa (mild, medium or however you like it)
2 cups cooked rice (plain or Mexican) (optional)
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
1 lb flour tortilla (10 count bag)
1 tablespoon onion powder
1 tablespoon garlic powder
3/4 cup water

Directions

1
Preheat oven to 350°F.
2
Cook rice as per directions and set aside.
3
Mix up cheeses and split in half - place one of the halves in large mixing bowl.
4
Fry up ground beef in large skilled with onion and garlic powder - drain.
5
Add water and taco seasoning - heat to boil.
6
Reduce and simmer uncovered for 15 minutes.
7
Mix ground beef and rice into the large mixing bowl with cheese.
8
Add 1 cup of salsa into the meat mixture and stir.
9
Take large casserole dish and spread 1/2 cup salsa on the bottom.
10
Fill each tortilla with 3-4 tablespoons of meat mixture (if you omitted rice stay more towards 2-3).
11
Roll up tortillas and place seam side down in casserole dish.
12
Put remaining salsa (whatever amount you prefer) on top of tortillas and top with reserved cheese.
13
Bake for 10-15 minutes, until cheese on top is melted.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Beef > Ground Beef
Main Ingredient > Eggs/Dairy > Cheese
Cuisine > South American
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: Cooks4_6

On Feb 14, 2009

These were fantastic! My DH says that this is his favorite recipe for serve at home enchiladas. I used one can of Spanish rice and added it to the pan just before stuffing into the tortillas. Based on other reviews, I also used one 10 oz can of enchilada sauce mixed with 10 oz of salsa. Very good that way. Served these with Simple Homemade Refried Beans Yummo!

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From: Lainey6605

On Jan 13, 2009

These are very good enchiladas. I made as directed. I served the rice as a side dish rather than put them in the enchiladas. They were definitely spicy enough for us as I used medium salsa. Very simple to make. However, I prefer my enchiladas with enchilada sauce although the salsa is a nice variation. Thanks for sharing!

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From: GaylaV

On Oct 26, 2008

Loved the enchildas!! I used mild salsa as a couple of folks here are not crazy about spice. It worked out great for them and was still nice for the rest of us. Next time I think I will stick some chopped green chilis in half the recipe to spice it up a bit for the spice lovers. I will be making this one often, easy, fast and tasty — thanks so much for sharing your recipe.

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From: TeresaS

On Jul 23, 2008

What a yummy recipe! We really enjoyed this. I cut the recipe in half and made it as posted. But I served it over some leftover Saffron rice. Very good indeed. I did cook about 30 mins just to make sure that it was hot. I topped the dish with some sour cream and chopped cilantro. Thanks for posting.