Enchiladas El Paso Recipe

5 1 5
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Enchiladas El Paso Recipe

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5 1 5
Publisher Photo
These enchiladas have more of a spaghetti sauce-tomato taste than typical Southwestern dishes. Loraine Meyer of Bend, Oregon relates, “I found this recipe many years ago and it quickly became a family favorite. It is even better when it is prepared one day and served the next.”
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1/2 cup chopped onion
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (6 ounces) tomato paste
  • 1/2 cup water
  • 3 teaspoons chili powder
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 10 flour tortillas (8 inches), warmed
  • 2 cups (8 ounces) shredded cheddar cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, water, chili powder, salt and pepper.
Spoon about 1/3 cup meat sauce down the center of each tortilla. Top each with 2 tablespoons cheese. Roll up and place seam side down in an ungreased 13-in. x 9-in. baking dish. Top with the remaining meat sauce and cheese.
Cover and refrigerate overnight. Or cover and bake at 375° for 25 minutes. Uncover; bake 3-5 minutes longer or until heated through.
To use refrigerated enchiladas: Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 10 servings.
Originally published as Enchiladas El Paso in Simple & Delicious November/December 2006, p15

Nutritional Facts

1 each: 283 calories, 8g fat (5g saturated fat), 38mg cholesterol, 799mg sodium, 34g carbohydrate (3g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

  • 1 pound lean ground beef (90% lean)
  • 1/2 cup chopped onion
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (6 ounces) tomato paste
  • 1/2 cup water
  • 3 teaspoons chili powder
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 10 flour tortillas (8 inches), warmed
  • 2 cups (8 ounces) shredded cheddar cheese
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, water, chili powder, salt and pepper.
  2. Spoon about 1/3 cup meat sauce down the center of each tortilla. Top each with 2 tablespoons cheese. Roll up and place seam side down in an ungreased 13-in. x 9-in. baking dish. Top with the remaining meat sauce and cheese.
  3. Cover and refrigerate overnight. Or cover and bake at 375° for 25 minutes. Uncover; bake 3-5 minutes longer or until heated through.
  4. To use refrigerated enchiladas: Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 10 servings.
Originally published as Enchiladas El Paso in Simple & Delicious November/December 2006, p15

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vwgirl9 User ID: 6542372 68597
Reviewed Nov. 3, 2013

"easy to make and the best ever. Of course I grabbed hot cayenne instead of chili pepper and my husband loved it!"

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