Enchiladas Recipe

Name: Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. ground beef; 1 lb. mild Cheddar cheese; 1 lb. Monterey Jack cheese; 3 small cans mild hot enchilada sauce; 2 small cans tomato sauce; 2 cans sliced olives; 2 doz. tortillas (maybe more); 1 tsp. garlic powder; 1 Tbsp. ground cumin; 1/2 tsp. salt; 2 medium chopped onions; 3 Tbsp. chili powder

Servings: persons

2 lb. ground beef
1 lb. mild Cheddar cheese
1 lb. Monterey Jack cheese
3 small cans mild hot enchilada sauce
2 small cans tomato sauce
2 cans sliced olives
2 doz. tortillas (maybe more)
1 tsp. garlic powder
1 Tbsp. ground cumin
1/2 tsp. salt
2 medium chopped onions
3 Tbsp. chili powder

1
Shred cheeses in a large bowl; mix well.
2
Cook meat in large skillet or pan until pink is cooked out; drain.l
3
In another skillet, saute onions in 1 tablespoon oil.
4
Add to beef, 1/2 of cheeses, olives, cumin, chili powder, garlic powder and salt; stir all together until all cheese has been melted.
5
Put a rounded tablespoonful or a little more, depending on tortilla size, of meat mixture into the tortilla.
6
Roll it up in baking dish.
7
Roll up next one by it, and so on.

1525

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 2 lb. ground beef, 1 lb. mild Cheddar cheese, 1 lb. Monterey Jack cheese, 3 small cans mild hot enchilada sauce, and more.

Yes, Enchiladas falls under the Soups & Stews 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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