Michelle_my_belle's Enchiladas Recipe

Name: Michelle_my_belle's Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 12 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; ¾ cup water

Servings: persons

1
Preheat oven to 350F.
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.

1383

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 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 12 ounces salsa (mild, medium or however you like it), 2 cups cooked rice (plain or Mexican) (optional), and more.

Yes, Michelle_my_belle's 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.

That's it — enjoy your meal!

Michelle_my_belle's Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions