EASY BEEF OR VEGETARIAN ENCHILADAS
This is a great weeknight dinner. It takes just over 1/2 hour to get on the table and uses simple, easy to find ingredients. I found the recipe on Chatelaine Magazine's web site. It's also easy to cut the recipe in half.
Provided by Dreamer in Ontario
Categories Cheese
Time 32m
Yield 8 enchiladas, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500F and oil a 9x13" baking dish.
- Place meat, cumin and salt in a large non-stick frying pan and cook over medium-high heat, stirring often and breaking up meat to keep it crumbly until no pink remains or veggie ground round is hot (about 5 min). - *Omit salt if using veggie ground round.*.
- Stir in 1 cup salsa and cook until hot.
- Stir in 1/2 of the cheese and half of the cilantro.
- Place a tortilla on cutting board and place 3/4 cup of meat mixture down the centre, dot with 1 tbsp sour cream, and roll tightly.
- Place in baking dish seam-side down with an open end touching the narrow side of the dish.
- Place 3 rolls beside.
- Fill the other half of the dish with the remaining rolls.
- Spread tortillas with the remaining 1/2 cup of sour cream.
- Top with remaining salsa and sprinkle with cheese.
- Bake until cheese is golden (about 15 minute.
- Sprinkle with remaining cilantro.
- Serve with sliced avocados and sour cream.
Nutrition Facts : Calories 515.1, Fat 32.6, SaturatedFat 16.9, Cholesterol 124.8, Sodium 1048.2, Carbohydrate 18.2, Fiber 1.5, Sugar 2.9, Protein 36.9
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Mazwi Masinga
[email protected]These enchiladas were a great way to use up leftover chicken. They were quick and easy to make, and they were a hit with my family.
EditingKay
[email protected]The enchiladas were easy to make, but they didn't have much flavor. I think I'll add some more spices next time.
RIP Sycoh
[email protected]These enchiladas were delicious! I especially loved the crispy cheese on top.
Abdullah Shaikder
[email protected]I followed the recipe exactly and the enchiladas turned out perfectly. They were so cheesy and flavorful.
Ethar Yagoub
[email protected]The enchiladas were a bit dry. I think I should have added more sauce.
md jauel rana
[email protected]The enchiladas were a bit too spicy for my taste, but I still enjoyed them. Next time I'll use less chili powder.
Lingkon Islam
[email protected]I love that this recipe includes both a meat and vegetarian option. It's perfect for accommodating different dietary preferences.
Mushroom
[email protected]These enchiladas were easy to make and turned out great! I will definitely be making them again.
Minhar Sohail
[email protected]The vegetarian enchiladas were so flavorful and satisfying. I loved the combination of beans, corn, and peppers.
Zameer Chohan
[email protected]I've made these enchiladas several times now and they're always a crowd-pleaser. They're perfect for potlucks or parties.
M attik
[email protected]These enchiladas were a hit with my family! They were easy to make and so delicious. I used ground beef, but I think next time I'll try the vegetarian version.