Fold-Over Enchilada Bake Recipe

Name: Fold-Over Enchilada Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 1 large chopped onion; 1/2 cup minced onion (reserved); 2 garlic cloves, minced; 2 jalapeno peppers (optional) or 2 hot chili peppers, of your choice (optional); 1 (10 ounce) can Ro-Tel tomatoes; 1 (14 ounce) can stewed tomatoes; 1 (10 ounce) can enchilada sauce; 2 tablespoons of mccormick taco seasoning; 2 teaspoons ground cumin; 1/2 teaspoon garlic salt or 1/2 teaspoon seasoning salt; 1/4 teaspoon pepper; 8 (6 inch) flour tortillas or (6 inch) corn tortillas; 2 (3 ounce) packages cream cheese; 2 (4 ounce) cans chopped green chilies, drained; 1 (4 ounce) can sliced black olives; 8 ounces shredded monterey jack cheese or 8 ounces jalapeno jack cheese; 2 green onions, sliced; sour cream (to garnish)

Servings: persons

1 lb ground beef
1 large chopped onion
1/2 cup minced onion (reserved)
2 garlic cloves, minced
2 jalapeno peppers (optional) or 2 hot chili peppers, of your choice (optional)
1 (10 ounce) can Ro-Tel tomatoes
1 (14 ounce) can stewed tomatoes
1 (10 ounce) can enchilada sauce
2 tablespoons of mccormick taco seasoning
2 teaspoons ground cumin
1/2 teaspoon garlic salt or 1/2 teaspoon seasoning salt
1/4 teaspoon pepper
8 (6 inch) flour tortillas or (6 inch) corn tortillas
2 (3 ounce) packages cream cheese
2 (4 ounce) cans chopped green chilies, drained
1 (4 ounce) can sliced black olives
8 ounces shredded monterey jack cheese or 8 ounces jalapeno jack cheese
2 green onions, sliced
sour cream (to garnish)

1
In a large skillet, cook beef, onion, garlic, and hot peppers over medium heat until the meat is no longer pink; drain well. Stir in tomatoes, enchilada sauce, taco seasoning, cumin salt and pepper. Salt and pepper can be adjusted to your taste. Bring to a boil, reduce heat; cover and simmer for 20 minutes. The longer you simmer, the better the sauce gets, water can be added if gets too thick. Pour half of the sauce into a greased 13-in. X 9-in. X 2 inches baking dish; set aside.
2
Stack totillas and wrap in foil: warm at 350 oven for 15 minutes. I put my tortillas in wax paper and heat in the microwave for 1 minute to save time. Spread tortillas with cream cheese, chopped green chilies and minced onion, top it with a light layer of grated cheese, fold in half.
3
Arrange folded tortillas over the meat sauce; pour remaining sauce on top. Cover and bake at 350 oven for 25 minutes or until hot. Uncover and sprinkle with grated cheese and sliced olives. Bake 5 minutes longer or until cheese is melted. Take out and add sliced green onions.
4
Let sit for 5 minutes.
5
Serve with sour cream and chopped cilantro.

1566

kcal

Calories

Fat

187

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 19 ingredients. The key ingredients include: 1 lb ground beef, 1 large chopped onion, 1/2 cup minced onion (reserved), 2 garlic cloves, minced, and more.

Yes, Fold-Over Enchilada Bake 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.

Fold-Over Enchilada Bake

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