CREAMY BEEF ENCHILADAS
These American-style enchiladas are rich, creamy and loaded with cheese. Kids will like the texture and the fact that they have just a touch of south-of-the-border heat. -Belinda Moran, Woodbury, Tennessee
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through., Spread 1/4 cup enchilada sauce into each of two ungreased 13x9-in. baking dishes. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. , Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, until heated through, 20-25 minutes.
Nutrition Facts : Calories 436 calories, Fat 22g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 1012mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
CREAMY CHEDDAR BEEF ENCHILADAS
This is an easy and delicious dinner. Add a tossed green salad and you've got a well-rounded meal!
Provided by awhita11
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Bring rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is almost tender and the liquid has been absorbed, 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x13-inch baking dishes.
- Cook beef in a large skillet over medium heat, breaking it up as it cooks, until crumbly and browned, about 10 minutes. Drain excess grease and stir in onion and garlic until thoroughly combined. Stir taco seasoning and 1 cup water into the mixture, bring to a boil, and reduce heat to low; simmer 5 minutes to thicken. Gently stir in rice. Cook, stirring often, until liquid is absorbed. Mix refried beans, cottage cheese, and 1 cup Cheddar cheese into the filling and stir until fully combined.
- Spread about 1/2 cup of filling in a line down the center of each tortilla and roll tortillas; place 5 tortillas with seam sides down into bottom of each prepared baking dish.
- Mix enchilada sauce with sour cream in a bowl and pour half the sauce down the center of each pan of enchiladas; sprinkle tops with 1 cup Cheddar cheese.
- Bake in the preheated oven until the cheese topping is melted and the filling is hot, 20 to 25 minutes.
Nutrition Facts : Calories 550.4 calories, Carbohydrate 57.9 g, Cholesterol 68.3 mg, Fat 23.3 g, Fiber 4.8 g, Protein 25.6 g, SaturatedFat 11.7 g, Sodium 956.8 mg, Sugar 2 g
CREAMY BEEF ENCHILADAS
Make and share this Creamy Beef Enchiladas recipe from Food.com.
Provided by RochelleS
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Warm soup, cheese, and jalapenos in a sauce pan. Add milk to thin. Heat through, do not boil. Remove from heat, set aside.
- Brown hamburger. Add onion and green pepper, cook until tender. Mix in chili powder, salt, and pepper.
- Fill and roll tortillas. Place in a 9" x 13" pan. Pour sauce over tortillas.
- Cover, bake 25-30 minutes. Uncover the last 10 minutes and sprinkle on extra cheese, if desired.
Nutrition Facts : Calories 355.6, Fat 20.6, SaturatedFat 9.1, Cholesterol 58.9, Sodium 850.1, Carbohydrate 22, Fiber 1.3, Sugar 1.5, Protein 19.9
CREAMY BEEF ENCHILADAS
I made this up because I love cream cheese.
Provided by FeatherAnnRealtor
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir taco seasoning mix into the beef; transfer to a large bowl, reserving drippings in the skillet.
- Cook and stir sweet onion and green onion in the hot drippings until tender, 5 to 7 minutes; add to seasoned ground beef along with cream cheese and salsa. Stir the mixture until the cream cheese melts completely.
- Arrange tortillas onto a flat work surface. Spoon even amounts of the beef mixture in a line down the center of each tortilla. Top beef with even portions of the pepperjack cheese. Roll tortillas around the filling and arrange into a baking dish. Pour enchilada sauce evenly over the tortillas; top with olives and remaining cheese.
- Bake in preheated oven until cheese melts completely, about 20 minutes.
Nutrition Facts : Calories 655.1 calories, Carbohydrate 42.4 g, Cholesterol 135.7 mg, Fat 39.8 g, Fiber 6.3 g, Protein 32.6 g, SaturatedFat 18.4 g, Sodium 1421 mg, Sugar 4.2 g
SOUR CREAM BEEF ENCHILADAS
I got this recipe from a high school friend's mother, and these are THE BEST enchiladas. They are definitely not good for you, but who cares--they taste AWESOME. A favorite with my kids.
Provided by Susan K
Categories Meat
Time 1h5m
Yield 1 tortilla, 10 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat, then drain grease.
- Add taco seasoning and ½ green chilies.
- Combine sour cream, soup, and other ½ chilies in a saucepan and heat through.
- Pour enough soup mixture into a 9 x 13" pan to coat bottom.
- Heat tortillas 30 seconds in the microwave.
- Fill tortillas with meat mix, wrap, and place in pan.
- Pour the rest of the soup mixture over the top of tortilla wraps and sprinkle with cheese.
- Bake at 350 degrees; for 35-40 minutes, or until cheese is melted and soup is bubbling on the sides.
- Serve with salsa, if desired.
Nutrition Facts : Calories 489.2, Fat 32.6, SaturatedFat 14.8, Cholesterol 103.2, Sodium 1197, Carbohydrate 23.8, Fiber 1.7, Sugar 3.6, Protein 24.7
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