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Sweet N Savory Enchiladas

Total Time

Prep: 25 min. Bake: 30 min.


12 enchiladas

Updated: Jun. 15, 2022
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


  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 medium onions, cut into wedges
  • 2 garlic cloves, peeled
  • 1-1/2 teaspoons dried oregano
  • 1-1/4 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 4-1/2 teaspoons canola oil
  • 1 cup heavy whipping cream
  • 2 pounds ground beef
  • 1 pound bulk pork sausage
  • 12 flour tortillas (8 inches), warmed
  • 3/4 cup shredded Colby cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup thinly sliced green onions


  1. 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.
  2. Remove from the heat. Gradually add a small amount of hot tomato mixture to cream, stirring constantly. Return all to pan; set aside.
  3. 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.
  4. 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.
Editor's Note: Purchase green onions with fresh-looking tops and clean white ends. Store them wrapped in the refrigerator for up to 5 days. For longer storage, freeze sliced or chopped green onions for up to 1 year. One green onion equals about 2 tablespoons sliced.

Nutrition Facts

1 each: 490 calories, 30g fat (13g saturated fat), 89mg cholesterol, 839mg sodium, 31g carbohydrate (4g sugars, 1g fiber), 24g protein.

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