Nutritional Info

Nutrition Facts

Serving Size 1 (388g)

Calories 701
Calories from Fat 344 (49%)
Amount Per Serving %DIV
Total Fat 38.2g 59%
Saturated Fat 21g 105%
Monounsaturated Fat 14.9g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 172.9mg 58%
Sodium 437.6mg 19%
Potassium 763.6mg 16%
Total Carbohydrate 27.7g 9%
Dietary Fiber 3.9g 16%
Sugars 5.6g
Protein 51.5g 103%

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Recipe Description
These easy enchiladas ca be made in a jffy and area great last minute week night meal.
Prep time
10 min
Cook time
35 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  lean ground beef
1   medium onion, chopped (1 / 2 cup)ru:ained cup}�k
1/2 Cup(c)  sour cream
1 Cup(c)  shredded cheddar cheese (4 ounces)u:ained cup}�k
2 Tablespoon(T)  chopped fresh parsley
1/4 Teaspoon(t)  pepper
1/3 Cup(c)  chopped green bell pepper
2/3 Cup(c)  water
1 Tablespoon(T)  chile powder
1 1/2 Teaspoon(t)  chopped fresh oregano leavesder
1/4 Teaspoon(t)  ground cumin
2   whole green chiles, chopped, if desireded cup}�k
1 Clove(clv)  garlic, finely choppedd^
1 Ounce(oz)  tomato sauce
8   corn tortillas (6 inches in diameter) shredded cheese, sour cream and chopped onions, if desired



Heat oven to 350degrees.

Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper.

Cover and set aside.

Heat bell pepper, water, chile powder, oregano, cumin, chiles, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low.

Simmer uncovered 5 minutes.

Pour into ungreased pie plate.

Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place in ungreased rectangular baking dish, 11 x 7 xI 1/2 inches. Pour remaining sauce over enchiladas.

Bake uncovered about 20 minutes or until bubbly.

Garnish with shredded cheese, sour cream and chopped onion.


Additional notes

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Easy Beef Enchiladas
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