Easy Enchiladas

Name: Easy Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 20 enchiladas
Ingredients: 2 (16 ounce) jars prepared salsa; 1 pound ground beef; 1 (15.5 ounce) jar prepared salsa con queso; 20 (8 inch) flour tortillas; 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Rating: 4.32 stars

71 Ratings
56 Reviews
53 Photos

Beef, chicken, or cheese enchiladas -- I have tried it all ways, and my family can't get enough.

By tanyap

Gallery

Recipe Summary

prep:

15 mins

cook:

30 mins

total:

45 mins

Servings:

Yield:

20 enchiladas

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

2 (16 ounce) jars prepared salsa
1 pound ground beef
1 (15.5 ounce) jar prepared salsa con queso
20 (8 inch) flour tortillas
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.

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Step 2

Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
Step 3

Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

Editor's Note

You can make this recipe with cheese, ground, or shredded chicken, steak, or shredded beef instead of ground beef.

Nutrition Facts

Per Serving:

595 calories; protein 24.3g; carbohydrates 68.3g; fat 25.8g; cholesterol 53.5mg; sodium 1756.7mg. Full Nutrition

Reviews (56)

Most helpful positive review

Melina Knauss

01/16/2009

Quick and easy. My husband prefers these to the "real" thing. The only thing I do differently is to use enchilada sauce (canned) instead of salsa. Read More

Helpful

(66)

Most helpful critical review

Allrecipes Community

03/30/2009

This was a good idea, but there is something wrong with the recipe measurements because it didn't turn out right for me. I think it was supposed to be 2 lbs. ground beef instead of 1. I only got 11 small enchiladas. There is no way 1 lb. of ground beef goes with 32 oz. salsa and 20 tortillas. Read More

Helpful

(35)

71 Ratings

5 star values: 37
4 star values: 25
3 star values: 6
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Melina Knauss

01/16/2009

Quick and easy. My husband prefers these to the "real" thing. The only thing I do differently is to use enchilada sauce (canned) instead of salsa. Read More

Helpful

(66)

Allrecipes Community

03/30/2009

Helpful

(35)

Brenna Louis

02/04/2009

I liked this recipe because it was easy to make and very quick- but for whatever reason when following the original recipe it only yielded eight enchiladas. My husband and I both noticed that the pound of ground beef seemed a bit small for a pound, so perhaps that's the issue- all and all I really liked this recipe. Read More

Helpful

(24)

Marie

01/20/2009

This is a great recipe except it was too tomato tasting so I mixed a half of one of the jars of salsa with one can of cream of chicken soup used half of that in the chicken stuffing not hamburger then rolled and placed on top of salsa in pan. I used rest of half and half mixture on the top covered with foil baked 20 minutes then uncovered topped with cheese and finished baking. Read More

Helpful

(8)

amandak23k

08/06/2011

This was really good but you don't need to put two jars of slasa on the bottom of the baking dish. I only got 8 burrito sized enchiladas out of this too. I will make this again very easy very fast and very good!!!!!! Read More

Helpful

(7)

wkngmomof2

10/28/2012

I tried this recipe for the first time tonight and absolutely loved it! It is amazingly easy to make and the outcome was amazing. I did use about 1.5 lbs of hamburger and a 23 oz jar of queso, along with one 23 oz jar of salsa for the bottom layer. I used twice the meat per tortilla than the recipe called for, and it made the enchiladas very filling. Ten fit perfectly in my baking dish! I will definitely use this recipe again! Read More

Helpful

(6)

AGGIE778

03/15/2010

I thought my hubby was going to keel over he ate so much:-) He absolutely LOVED this! I enjoyed it but not as much as he did...think I might try it with chicken next time. It is a very easy dish that we'll put on regular rotation! I also added a can of drained rotel tomatoes. Fabulous! Read More

Helpful

(6)

Joel Anderson

04/16/2017

I used enchilada sauce instead of salsa and poured the second can over top before adding the cheese. I also used taco meat with about half a can of black beans (drained) and half a small can of diced jalapeño (also drained.) Very happy with the result! And this was very easy to make. Read More

Helpful

(5)