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Sweet N Savory Enchiladas Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 30 min. YIELD:12 servings


  • 1 can (14-1/2 ounces) whole tomatoes, undrained
  • 2 medium onions, cut into wedges
  • 2 garlic cloves
  • 1-1/2 teaspoons dried oregano
  • 1-1/4 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 4-1/2 teaspoons vegetable oil
  • 1 cup whipping cream
  • 2 pounds ground beef
  • 1 pound Jones No Sugar Pork Sausage Roll sausage
  • 12 flour tortillas (8 inches)
  • 3/4 cup shredded Colby cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup thinly sliced green onions


  • 1. In a blender or food processor, combine tomatoes, onions, garlic and seasonings. Cover and process until smooth; 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 skillet, cook beef and sausage over medium heat until 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. Yield: 12 enchiladas.

Recipe 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.

Nutritional 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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