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My review
Easy Enchiladas
1
tanyap
"Beef, chicken, or cheese enchiladas -- I have tried it all ways, and my family can't get enough."
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Ingredients
45 m servings 595Original recipe yields 10 servings (20 enchiladas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.
Footnotes
- Editor's Note
- You can make this recipe with cheese, ground, or shredded chicken, steak, or shredded beef instead of ground beef.
Nutrition Facts
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Reviews
Read all reviews 3645 Ratings
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Most helpful positive review
1/16/2009
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.
Most helpful critical review
3/27/2009
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 go...
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1/16/2009
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.
3/27/2009
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 go...
2/3/2009
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 t...
1/17/2009
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 hambur...
8/6/2011
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 ...
3/15/2010
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 ...
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,...
2/19/2009
These were only ok. Definitely not something I would make again however.
5/13/2010
Delicious, and very easy to make...my son loved these and at 4yrs he is an extremely picky eater....I did substitute a fiesta blend cheese for the cheddar-monterey jack