SWEET N SAVORY ENCHILADAS
Whenever my husband has a potluck at the office, he signs me up to bring these saucy enchiladas. After preparing these many times, I finally enlisted him to help make them.-GaleLynn Peterson, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 enchiladas.
Number Of Ingredients 15
Steps:
- In a blender, combine the tomatoes, onions, garlic and seasonings. Cover and process until blended. Transfer to a saucepan. Add oil. Bring to a boil. Cook and stir for 3 minutes or until thickened. , Remove from the heat. Gradually add a small amount of hot tomato mixture to cream, stirring constantly. Return all to pan; set aside. , In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Stir in 2/3 cup of the tomato cream sauce. Spoon meat mixture onto tortillas. Roll up and place seam side down in a baking dish. Pour remaining sauce over enchilada., Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Sprinkle with onions.
Nutrition Facts : Calories 490 calories, Fat 30g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 839mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
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Raja Mudasar
[email protected]Can't wait to try this recipe!
Alan Hughs
[email protected]I'll give it a try.
Md Babo
[email protected]Meh.
usednume
[email protected]Not a fan.
Dichonda Sandelin
[email protected]These enchiladas were a bit too sweet for my taste.
Nabiryo Judith
[email protected]Easy and delicious!
Laxmi Joshi
[email protected]Yum!
Pemba Sherpa
[email protected]These enchiladas were amazing! The flavors were perfect and the cheese was melted and gooey. I will definitely be making these again.
Mathil Thewunaka
[email protected]Not bad, but not great either. The flavors were just okay and the enchiladas were a bit dry. I think I'll try a different recipe next time.
Prime Minster
[email protected]These enchiladas were really good! The only problem was that they were a bit too spicy for my kids. Next time I'll use less chili powder.
RRR GAMING
[email protected]I love this recipe! It's so easy to make and always turns out great. I've made it several times now and it's always a hit with my family and friends.
Diana Opoku
[email protected]These enchiladas were a bit too sweet for my taste. I think I would have preferred them without the corn. Otherwise, they were still good.
MOHAMED OSMANN
[email protected]Just made these for dinner and they were delicious! The only thing I changed was using a different type of cheese. I didn't have any Monterey Jack, so I used cheddar instead. Still turned out great!
Mirzamahmud Jay
[email protected]These were so good! I used a rotisserie chicken for the filling and it was perfect. The sauce was flavorful and the cheese was melted and gooey. Definitely a keeper recipe.
Tonim Sheikh
[email protected]Not a fan of sweet and savory dishes, but these enchiladas were surprisingly good. The sweetness of the corn and peppers balanced out the savory flavors of the meat and cheese.
matthew l nakikus
[email protected]Easy to follow recipe and turned out great! I used a mix of chicken and black beans for the filling and it was delicious. Served them with sour cream, salsa, and guacamole.
Rachel Wright
[email protected]These enchiladas were a hit! The combination of sweet and savory flavors was perfect, and the cheese melted beautifully. I also loved the crispy edges. Will definitely be making these again.