Enchiladas Recipe

Name: Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 12 corn tortillas; 3 cans enchilada sauce (mild); 1 lb. hamburger; 1 can refried beans; 2 tomatoes, chopped; green onions, chopped; 1 can black olives, chopped; 1 can green chillies, chopped; Monterey Jack cheese, shredded; Cheddar and Colby cheese, shredded

Servings: persons

12 corn tortillas
3 cans enchilada sauce (mild)
1 lb. hamburger
1 can refried beans
2 tomatoes, chopped
green onions, chopped
1 can black olives, chopped
1 can green chillies, chopped
Monterey Jack cheese, shredded
Cheddar and Colby cheese, shredded

1
Brown hamburger.
2
Add refried beans and 1/2 can of enchilada sauce.
3
Dip tortillas, one at a time, in hot Crisco, just a couple of seconds.
4
Drain on paper towel.
5
Fill each with meat mixture, tomatoes, onions, olives, chillies and lots of cheese.
6
Roll up. Lay in a 9 x 13-inch pan, with folded side down.
7
Fill and roll all 12 tortillas.
8
Before baking, top with rest of enchilada sauce and shredded cheese.
9
Bake at 350u00b0 for 25 minutes.
10
Let stand a couple of minutes before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 corn tortillas, 3 cans enchilada sauce (mild), 1 lb. hamburger, 1 can refried beans, and more.

Yes, Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchiladas

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