You are here

Beef Enchiladas

  Pepper 1⁄4 Teaspoon
  Tomato sauce 24 Ounce (3 Cans, 8 Ounces Each)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped green chilies 3 Tablespoon
  Chili powder 1 Tablespoon
  Ground cumin 1⁄4 Teaspoon
  Sliced pitted ripe olives 1⁄3 Cup (5.33 tbs)

Prepare Tortillas.
Cook and stir beef in 12-inch skillet until light brown; drain.
Remove from heat.
Stir in 1 1/2 cups of the cheese, the green onion, sour cream, parsley, salt and pepper.
Cover and reserve.
Heat remaining ingredients except olives to boiling; reduce heat.
Simmer uncovered 5 minutes.
Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling.
Arrange in 2 ungreased oblong baking dishes, 12 x 7 1/2 x 2 inches.
Pour sauce over enchiladas; sprinkle with remaining cheese.
Cook uncovered in 350° oven until bubbly, about 20 minutes.
Garnish with olives.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 493 Calories from Fat 37

% Daily Value*

Total Fat 17 g25.8%

Saturated Fat 0.68 g3.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 868.8 mg36.2%

Total Carbohydrates 80 g26.8%

Dietary Fiber 17.2 g68.8%

Sugars 40.6 g

Protein 12 g24.4%

Vitamin A 177.2% Vitamin C 436.9%

Calcium 55.3% Iron 130.4%

*Based on a 2000 Calorie diet

Beef Enchiladas Recipe