EASY BEEF OR VEGETARIAN ENCHILADAS
This is a great weeknight dinner. It takes just over 1/2 hour to get on the table and uses simple, easy to find ingredients. I found the recipe on Chatelaine Magazine's web site. It's also easy to cut the recipe in half.
Provided by Dreamer in Ontario
Categories Cheese
Time 32m
Yield 8 enchiladas, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500F and oil a 9x13" baking dish.
- Place meat, cumin and salt in a large non-stick frying pan and cook over medium-high heat, stirring often and breaking up meat to keep it crumbly until no pink remains or veggie ground round is hot (about 5 min). - *Omit salt if using veggie ground round.*.
- Stir in 1 cup salsa and cook until hot.
- Stir in 1/2 of the cheese and half of the cilantro.
- Place a tortilla on cutting board and place 3/4 cup of meat mixture down the centre, dot with 1 tbsp sour cream, and roll tightly.
- Place in baking dish seam-side down with an open end touching the narrow side of the dish.
- Place 3 rolls beside.
- Fill the other half of the dish with the remaining rolls.
- Spread tortillas with the remaining 1/2 cup of sour cream.
- Top with remaining salsa and sprinkle with cheese.
- Bake until cheese is golden (about 15 minute.
- Sprinkle with remaining cilantro.
- Serve with sliced avocados and sour cream.
Nutrition Facts : Calories 515.1, Fat 32.6, SaturatedFat 16.9, Cholesterol 124.8, Sodium 1048.2, Carbohydrate 18.2, Fiber 1.5, Sugar 2.9, Protein 36.9
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Keotshepile Matabane
[email protected]I'm not a vegetarian, but I really enjoyed the vegetarian enchiladas. The black beans and corn were a great combination, and the sauce was flavorful and cheesy. I will definitely be making these again.
Mac Cheese
[email protected]I made the beef enchiladas and they were delicious! The sauce was flavorful and the beef was tender. I will definitely be making this recipe again.
Ada Struggie
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I think next time I'll use less chili powder.
Rush dhaa
[email protected]I've made these enchiladas several times now and they're always a hit. I love that I can use either beef or vegetarian filling, depending on what I have on hand. The sauce is always flavorful and the enchiladas are always cheesy and gooey.
Shark PIayz
[email protected]These enchiladas were easy to make and turned out great! I used ground turkey instead of beef and they were still delicious. I will definitely be making this recipe again.
SL GAMING BOY YT LIVE BUSSID
[email protected]I'm not a vegetarian, but I really enjoyed the vegetarian enchiladas. The black beans and corn were a great combination, and the sauce was flavorful and cheesy. I will definitely be making these again.
Shane Johnson
[email protected]I made the beef enchiladas and they were delicious! The sauce was flavorful and the beef was tender. I will definitely be making this recipe again.
nsuka isaac
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I think next time I'll use less chili powder.
swaleh omar
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The enchiladas are easy to make and always come out perfect. I love that I can use either beef or vegetarian filling, depending on what I have on hand.
Amjid Hayat Amjid Hayat
[email protected]5 stars! These enchiladas were so good! I made them for a party and everyone loved them. The beef was tender and flavorful, and the sauce was just the right amount of spicy. I will definitely be making these again.
Nurgis Akther
[email protected]Easy to follow recipe and the enchiladas turned out great! I especially liked the combination of spices in the sauce. Will definitely make this again.
M khuram Khuram
[email protected]Absolutely delicious! I made the vegetarian enchiladas with black beans and corn, and they were a hit with my family. The sauce was flavorful and the enchiladas were cheesy and gooey. I will definitely be making this recipe again.