Mom'S Enchiladas Recipe

Name: Mom'S Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages enchilada sauce mix; 1 pound ground beef, brown (Optional: boil 2 chicken breasts for 20 minutes, shred); 2 6 oz. cans tomato paste; 3 cups water (using hot water, from tap, will help mix paste and enchilada mix together); 1 package flour tortillas (need 8 tortillas) (Optional: corn tortillas); 3 cups cheddar cheese, shred (optional use 1 cup Monterey Jack cheese); 1 small can of sliced olives; salt; pepper; onion powder

Servings: persons

2 packages enchilada sauce mix
1 pound ground beef, brown (Optional: boil 2 chicken breasts for 20 minutes, shred)
2 6 oz. cans tomato paste
3 cups water (using hot water, from tap, will help mix paste and enchilada mix together)
1 package flour tortillas (need 8 tortillas) (Optional: corn tortillas)
3 cups cheddar cheese, shred (optional use 1 cup Monterey Jack cheese)
1 small can of sliced olives
salt
pepper
onion powder

1
1. In pan, mix water, tomato paste and enchilada sauce mix. Bring to boil, reduce heat and simmer for 15 minutes.
2
2. In frying pan, sprinkle salt, pepper and onion powder to ground beef to brown. Drain meat and return to frying pan.
3
3. Add 1 cup of sauce to meat and mix.
4
4. Cover bottom of 9x13 baking pan with 1+ cup of sauce.
5
5. Spoon enchilada sauce to cover one side of a tortilla.
6
6. Spoon meat sauce in the center of tortilla.
7
7. Add handful of cheese.
8
8. Add olives.
9
9. Roll tortillas and place in baking pan. Repeat until pan is full, normally 8 enchiladas.
10
10. Add sauce on top of enchiladas (there maybe extra sauce).
11
11. Add remaining cheese to top.
12
10. Bake @ 350 for 20 minutes.

820

kcal

Calories

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 10 ingredients. The key ingredients include: 2 packages enchilada sauce mix, 1 pound ground beef, brown (Optional: boil 2 chicken breasts for 20 minutes, shred), 2 6 oz. cans tomato paste, 3 cups water (using hot water, from tap, will help mix paste and enchilada mix together), and more.

Yes, Mom'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.

Mom'S Enchiladas

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