Reed Enchiladas Recipe

Name: Reed Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. hamburger; 1/2 c. chopped green onion; 1 clove garlic, crushed or 1 Tbsp. garlic powder; 2 Tbsp. chili powder; 1 lb. sharp Cheddar cheese, shredded; 1 (16 oz.) can enchilada sauce; 1 (16 oz.) can tomato sauce; 1 (6 oz.) can tomato paste; 12 to 16 corn tortillas; 1 (4 oz.) can green chilies

Servings: persons

1 1/2 lb. hamburger
1/2 c. chopped green onion
1 clove garlic, crushed or 1 Tbsp. garlic powder
2 Tbsp. chili powder
1 lb. sharp Cheddar cheese, shredded
1 (16 oz.) can enchilada sauce
1 (16 oz.) can tomato sauce
1 (6 oz.) can tomato paste
12 to 16 corn tortillas
1 (4 oz.) can green chilies

1
Brown the hamburger, onion, garlic and chili powder.
2
Drain. Add 1/2 of the cheese and set aside.
3
Heat enchilada sauce, tomato sauce and tomato paste to simmer.
4
Spread 1/4 cup sauce mixture in bottom of a 9 x 13-inch baking pan.
5
With metal tongs, dip each tortilla in hot oil to soften, a few seconds on each side, then in hot sauce mixture. Top each with small amount of meat mixture. Roll up and place seam side down in a 9 x 13-inch pan. When done, pour remaining sauce evenly over enchiladas. Top with remaining cheese and garnish with green chilies. Bake at 350u00b0 for 30 to 40 minutes.
6
Serve with fried eggs and sour cream.

1013

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: 1 1/2 lb. hamburger, 1/2 c. chopped green onion, 1 clove garlic, crushed or 1 Tbsp. garlic powder, 2 Tbsp. chili powder, and more.

Yes, Reed 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.

Reed Enchiladas

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