Rolled Green Chile Beef Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Las Palmas Green Chile Enchilada Sauce 1 28 oz can, 28 oz (any brand will work, personally, Old El Paso is my favorite, but this brand was on sale.)Ground beef, extra lean, 16 oz Onions, raw, .5 cup, chopped Garlic, 3 tsp (Minced, from a jar)Pepper, black, 1 tbsp Sage, ground, 1 tsp Lawry’s Seasoned Salt 1 tsp, 1 tsp (adjust to taste)Corn Tortillas, 9 tortilla, medium (approx 6" dia) *Kraft 2% Shredded Cheddar Cheese, 2 cup
Preheat oven to 375 degrees
Chop onion.
In a skillet, add beef, onion, garlic, spices ( adjust spices to suit yourself) and mix thoroughly. Let brown.
When beef is almost done, add half of enchilada sauce, mix in and let simmer. Lowering heat so nothing sticks, stir occasionally, until meat is done. Turn off heat, but leave skillet on eye.
Take pyrex dish and lightly spray with cooking spray.
Lay a corn tortilla in it.
Spoon some of the beef mixture into it, add some cheese, roll it closed and press it into the corner of the dish.
Repeat last two steps, until all the tortillas are filled, you should have no mixture left.
Pour remaining sauce over the enchiladas, add remainder of cheese. Clean edges of pan.
Place in oven and let bake until the cheese is brown and bubbly.
Makes 9 enchiladas. I won’t say servings, I always eat two!
Number of Servings: 9
Recipe submitted by SparkPeople user TIMETOBLOSSOM.
Chop onion.
In a skillet, add beef, onion, garlic, spices ( adjust spices to suit yourself) and mix thoroughly. Let brown.
When beef is almost done, add half of enchilada sauce, mix in and let simmer. Lowering heat so nothing sticks, stir occasionally, until meat is done. Turn off heat, but leave skillet on eye.
Take pyrex dish and lightly spray with cooking spray.
Lay a corn tortilla in it.
Spoon some of the beef mixture into it, add some cheese, roll it closed and press it into the corner of the dish.
Repeat last two steps, until all the tortillas are filled, you should have no mixture left.
Pour remaining sauce over the enchiladas, add remainder of cheese. Clean edges of pan.
Place in oven and let bake until the cheese is brown and bubbly.
Makes 9 enchiladas. I won’t say servings, I always eat two!
Number of Servings: 9
Recipe submitted by SparkPeople user TIMETOBLOSSOM.
Nutritional Info Amount Per Serving
- Calories: 288.6
- Total Fat: 16.9 g
- Cholesterol: 52.5 mg
- Sodium: 910.1 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.5 g
- Protein: 17.4 g
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