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.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- Bake uncovered about 20 minutes or until bubbly. Garnish with additional cheese, sour cream and chopped onion.
Nutrition Facts : Calories 510, Carbohydrate 30 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 5 g, Protein 32 g, SaturatedFat 15 g, ServingSize 1 Serving (2 Enchiladas), Sodium 1050 mg, Sugar 8 g, TransFat 1 g
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Ivy Abror
[email protected]These enchiladas were a bit bland for my taste, but they were still good. I would recommend adding more spices next time.
Abdullah ajiz
[email protected]I made these enchiladas for my family and they loved them! They're now a regular in our dinner rotation.
Tina Talbott
[email protected]These enchiladas were delicious! I used a different type of cheese and they were still great.
Siboniso Mfanekiso
[email protected]I followed the recipe exactly but the enchiladas were dry. I think I needed to add more sauce.
Abdul Hassan Babangida
[email protected]These enchiladas were easy to make and turned out great! I will definitely be making them again.
Faheem Gull
[email protected]I'm not a fan of beef, so I used ground turkey instead. The enchiladas were still really good!
Lois Isimhanze
[email protected]These enchiladas were delicious! I made them for my friends and they all loved them.
Genevieve Davison
[email protected]The beef enchiladas were a bit too cheesy for my taste, but they were still good. I would recommend using less cheese next time.
Avhi Dhami
[email protected]I've made these enchiladas several times now, and they're always a hit. They're easy to make and always turn out delicious.
Domanique Andrews
[email protected]These enchiladas were a bit too spicy for my taste, but they were still good. I would recommend using less chili powder next time.
Danny Coleman
[email protected]I followed the recipe exactly and the enchiladas were bland and dry. I won't be making these again.
Kali
[email protected]These enchiladas were easy to make and turned out great! I used ground chicken instead of beef, and they were still delicious.
Tamfu Brandon
[email protected]I'm not a huge fan of enchiladas, but these were really good! The beef was tender and the sauce was flavorful. I would definitely make these again.
Hemi Tariq
[email protected]These beef enchiladas were a hit with my family! The filling was flavorful and moist, and the enchilada sauce was perfectly spicy. I will definitely be making this recipe again.