Santa Fe Enchiladas Recipe

4 3 5
Santa Fe Enchiladas Recipe
Santa Fe Enchiladas Recipe photo by Taste of Home
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Santa Fe Enchiladas Recipe

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4 3 5
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"These flavorful enchiladas are my sister's favorite - she requests them whenever we get together," writes Lisa Zamora of Beloit, Wisconsin. This meaty main dish is cooked in the microwave, so it's done in a jiffy.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 can (12 ounces) tomato paste
  • 1 cup water
  • 1 envelope taco seasoning
  • 10 flour tortillas (6 inches), warmed
  • 1 jar (8 ounces) process cheese sauce
  • 1 can (4 ounces) chopped green chilies

Directions

Crumble beef into a large microwave-safe bowl; stir in onion. Cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring every 1 minute; drain. Stir in the tomato paste, water and taco seasoning. Cover and cook on high for 1-2 minutes or until heated through, stirring once.
Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased shallow 2-1/2-qt. microwave-safe dish. Set remaining meat mixture aside.
In a microwave-safe bowl, combine cheese sauce and chilies. Cover and microwave on high for 40 seconds; stir. Pour over tortillas.
Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 3 to 3-1/2 minutes or until heated through. Let stand for 5 minutes before serving. Yield: 5 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Santa Fe Enchiladas in Quick Cooking May/June 2000, p38

Nutritional Facts

2 each: 609 calories, 25g fat (11g saturated fat), 94mg cholesterol, 2081mg sodium, 54g carbohydrate (13g sugars, 5g fiber), 40g protein.

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 can (12 ounces) tomato paste
  • 1 cup water
  • 1 envelope taco seasoning
  • 10 flour tortillas (6 inches), warmed
  • 1 jar (8 ounces) process cheese sauce
  • 1 can (4 ounces) chopped green chilies
  1. Crumble beef into a large microwave-safe bowl; stir in onion. Cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring every 1 minute; drain. Stir in the tomato paste, water and taco seasoning. Cover and cook on high for 1-2 minutes or until heated through, stirring once.
  2. Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased shallow 2-1/2-qt. microwave-safe dish. Set remaining meat mixture aside.
  3. In a microwave-safe bowl, combine cheese sauce and chilies. Cover and microwave on high for 40 seconds; stir. Pour over tortillas.
  4. Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 3 to 3-1/2 minutes or until heated through. Let stand for 5 minutes before serving. Yield: 5 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Santa Fe Enchiladas in Quick Cooking May/June 2000, p38

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Reviews forSanta Fe Enchiladas

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bjsilve0 User ID: 172187 77448
Reviewed Oct. 6, 2013

"The flavor was just off. We could not put our finger on it."

MY REVIEW
zohgma User ID: 1412415 52729
Reviewed Jan. 16, 2012

"This recipe was super easy, cheap and fast. My old enchilada recipe is going in the garbage...this one is a keeper !!!!"

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bylaw User ID: 797340 73689
Reviewed Apr. 13, 2011

"This is easy and yummy. I think it would be good with beans, too."

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