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Santa Fe Enchiladas

 Santa Fe Enchiladas
"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.
5 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1-1/2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

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  • 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.

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Santa Fe Enchiladas (continued)

Nutritional Facts: 2 enchiladas equals 609 calories, 25 g fat (11 g saturated fat), 94 mg cholesterol, 2,081 mg sodium, 54 g carbohydrate, 5 g fiber, 40 g protein.