Enchiladas

Enchiladas

277

"A friend of mine gave me this recipe for ground beef enchiladas and it is delicious!"

Ingredients

50 m servings 755 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 755 kcal
  • 38%
  • Fat:
  • 46 g
  • 71%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 36.3 g
  • 73%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
  3. In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
  4. Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

277
  1. 399 Ratings

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Most helpful

I think this recipe was good, but I think it needed more directions. You don't fry the shell per say... you place it in the pan with oil for a short time until it's plyable and easy to fold. I...

Most helpful critical

This was a good basic recipe. To create a more authentic taste, I used one onion, chopped small, and 6 cloves of garlic, shredded, and sweated those down with a little butter first. I reserved...

I think this recipe was good, but I think it needed more directions. You don't fry the shell per say... you place it in the pan with oil for a short time until it's plyable and easy to fold. I...

Mmm, Mmmm Good! Smells awesome, too! Just a few changes to make it even better. Definately use corn tortillas (dipped in hot oil so they will roll without cracking) instead of flour. I make ...

This was a good basic recipe. To create a more authentic taste, I used one onion, chopped small, and 6 cloves of garlic, shredded, and sweated those down with a little butter first. I reserved...

Have made these three times now, as written, and have made the Ten-Minute Enchilada Sauce, found on this site, ahead of time. You'll need a minimum of 3 cups of sauce for a 9 x 13 casserole dish...

ooooo! These are YUMMY! Forget the canned sauce, use *Red Enchilada Sauce* also from this site--the 2 cups it makes is just right for this recipe. It is made with stuff on hand and beats the ...

This recipe was very good but took other reviewers advice and added some taco seasoning to meat. Also only used 1/2 onion with beef mixture & used the other half with sauce (used red enchilada ...

Good recipe. I used this recipe in conjuction with "Shredded Beef for Tacos". Turned out great!

I changed this quite a bit...chili powder, salt and cayenne. As previous person suggested in her review, I used the red enchilada sauce from this site also, instead of canned--what a difference...

I've been making enchiladas similar to these a long time. The hint I would offer is that you place the tortillas in a damp kitchen towel, place in microwave oven and heat for approx. 1 to 1 1/2...