Classic beef enchiladas smothered in melty cheese and traditional red sauce, this Tex-Mex Enchilada recipe has been a favorite in our family for decades!
- 1 pound ground beef
- 1 onion chopped
- 10 corn tortillas
- 1/2 pound grated cheese
- 1 packet enchilada sauce mix
- 8 oz. tomato sauce
- grated cheddar cheese
Preheat oven to 350°F.
Brown your meat with chopped onion. Drain. Mix with shredded cheese in a mixing bowl.
Mix tomato sauce with ½ cup of water and enchilada sauce mix. Put in a shallow bowl that is big enough to dip the tortillas in.
Heat the oil in a skillet. In oil, cook each tortilla about 20 seconds. Remove from oil and dip in enchilada sauce. Carefully remove to a plate.
Place a couple of tablespoons of meat and cheese mix onto the tortilla.
Roll meat mixture into each tortilla. Place the enchilada into the casserole pan.
When dish is full, pour remaining sauce on top of enchiladas.
Top with grated cheddar cheese.
Bake for 20 minutes in 350-degree oven.
Calories: 273kcalCarbohydrates: 14gProtein: 15gFat: 17gSaturated Fat: 8gTrans Fat: 1gCholesterol: 56mgSodium: 302mgPotassium: 284mgFiber: 2gSugar: 2gVitamin A: 326IUVitamin C: 2mgCalcium: 198mgIron: 2mg