Beef Enchiladas

creative.chef's picture

Oct. 24, 2011


Corn Tortillas 8 nos.
Extra Lean Ground Beef
Mild Enchilada Sauce 1/4 10
Salt 1 teaspoon
Tomato Sauce 3/4 8
Mild Enchilada Sauce 3/4 10
Onion 1 medium, chopped
Raisins 1/2 cup
Green Chilies 3 tablespoons chopped, roasted, and peeled
Cheddar Cheese 4 ounces, shredded
Cheddar Cheese 2 ounces, shredded



1) In a non-stick pan, brown the beef.

2) Drain of the fat from the pan.

3) Stir in the tomato, enchilada sauces and salt.

4) Cook over slow heat for 3 to 4 minutes or until thickened.


5) Place the tortilla on the working table.

6) Spoon the 1/8 of the beef mixture in the center of each tortilla.

7) Dredge with onions, raisins, chilies, and cheese.

8) Roll the tortillas and arrange the flap side down in the slow cooker.

9) In a bowl, mix together tomato sauce and enchilada sauce.

10) Spoon the tomato sauce mixture over the tortillas.


11) Sprinkle the top with 2 ounces of cheese.

12) Put the lid on and simmer for 1 to 1 1/2 hour, until the cheese is completely melted.


13) Serve hot sprinkle with chopped parsley if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 4