QCSAHP - Beef Enchiladas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 807.6
  • Total Fat: 51.8 g
  • Cholesterol: 173.0 mg
  • Sodium: 1,587.5 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 7.1 g
  • Protein: 44.5 g

View full nutritional breakdown of QCSAHP - Beef Enchiladas calories by ingredient
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Number of Servings: 4


    1 1/2 pound Ground Beef
    1/4 teaspoon salt
    1 teaspoon Garlic, minced
    5 ounces Diced tomatoes and green chilis (can)
    1 can Enchilada Sauce, Red, mild
    2 cups Cheese, Colby jack, shredded
    10 each Tortillas, corn
    1 stalk Onion, Green


To Prepare For Group
1. Cook ground beef, rinse and drain.
2. Combine meat w/ tomatoes and green chilis, minced garlic and salt.
3. Bag separately into quart bags: meat, tortillas, sauce (if not in can), and cheese.
4. Place quart bags in gallon bag and freeze flat.

Cooking Day
1. Preheat oven to 350
2. Thaw and warm meat.
3. Heat red sauce in saucepan until slightly boiling.
4. Pour oil in frying pan and heat until very hot.
5. Slightly fry tortillas one by one, setting each on a paper towel afterwards to soak some of the oil.
6. Finally, dip slightly fried tortillas in low-boiling red sauce, until tortillas become soft again.
7. Place tortillas on plates and fill with shredded beef and cheese, roll and place in baking pan.
8. Pour remaining sauce over top of enchiladas along with reserved cheese.
9. Bake at 350 until cheese melts. Garnish with green onion.

Number of Servings: 4

Recipe submitted by SparkPeople user JLOHERN.

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