Beef Enchiladas

Beef Enchiladas

Don’t be daunted by making restaurant-style enchiladas. These are in and out of the oven in less than an hour! Make it your way with the variation below.

Prep Time

35

Minutes

Total Time

55

Minutes

Makes

4

servings

1
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
1/2
cup sour cream
1
cup shredded Cheddar cheese (4 oz)
2
tablespoons chopped fresh cilantro
1/4
teaspoon pepper
1/3
cup chopped bell pepper (any color)
2/3
cup water
1
tablespoon chili powder
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4
teaspoon ground cumin
1
can (4.5 oz) Old El Paso® chopped green chiles, drained
1
clove garlic, finely chopped
1
can (15 oz) Muir Glen® organic tomato sauce
8
soft corn tortillas (6 inch)
Additional shredded cheese, sour cream and chopped onion, if desired
  1. Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup onion, 1/2 cup sour cream, 1 cup cheese, the cilantro and pepper. Cover; remove from heat.
  2. In 2-quart saucepan, heat bell pepper, water, chili powder, oregano, cumin, chiles, garlic and tomato sauce to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased 9-inch glass pie plate.
  3. Dip each tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture down center of each tortilla; roll up. Place, seam side down, in ungreased 11x7-inch (2-quart) glass baking dish. Pour remaining sauce over enchiladas.
  4. Bake uncovered about 20 minutes or until bubbly. Garnish with additional cheese, sour cream and chopped onion.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Variation Lighter Enchiladas: For 15 grams of fat and 420 calories per serving, substitute ground turkey breast for the ground beef; use fat-free flour tortillas and reduced-fat sour cream and cheese.

Nutrition Information:

1 Serving (1 Serving (2 Enchiladas))
  • Calories 510
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 15g,
    • Trans Fat 1g),
  • Cholesterol 120mg;
  • Sodium 1050mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 5g,
    • Sugars 8g),
  • Protein 32g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.