Enchiladas Recipe

Name: Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lb. ground beef; 1/2 tsp. salt; 1 lb. grated Cheddar cheese; 1/4 c. chopped onion (optional); 1/2 tsp. chili powder; 10 flour tortillas (large); 1 can tomato soup; 8 oz. can tomato sauce; 6 oz. can tomato paste; 1 c. water; 1/4 c. oil; 2 tsp. chili powder; 1 tsp. garlic powder

Servings: persons

1 1/4 lb. ground beef
1/2 tsp. salt
1 lb. grated Cheddar cheese
1/4 c. chopped onion (optional)
1/2 tsp. chili powder
10 flour tortillas (large)
1 can tomato soup
8 oz. can tomato sauce
6 oz. can tomato paste
1 c. water
1/4 c. oil
2 tsp. chili powder
1 tsp. garlic powder

1
To make sauce, combine and bring to boil tomato soup, tomato sauce, tomato paste, water, oil, chili powder (2 teaspoons) and garlic powder.
2
Set aside to cool.
3
Brown meat, onions, half of grated cheese and 1 cup sauce.
4
Set aside to cool.
5
Dip each tortilla in rest of sauce.
6
Lay in 9 x 13-inch pan.
7
Place 1/3 cup of meat mixture in each tortilla and roll up each one until pan is filled.
8
Pour any remaining sauce over top.
9
Place rest of cheese on top.
10
Bake at 350u00b0 for 10 to 15 minutes.

1902

kcal

Calories

Fat

201

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 13 ingredients. The key ingredients include: 1 1/4 lb. ground beef, 1/2 tsp. salt, 1 lb. grated Cheddar cheese, 1/4 c. chopped onion (optional), 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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