Prep 15 mins
Cook 20 mins
This recipe is from a friend of mine who made a family cookbook of their favorite recipes. We have really enjoyed the cookbook and I will be posting more of her recipes. For the enchiladas, I have made them with the original recipe (listed below) and then last night I didn't have all the right ingredients, so I used a can of RoTel that had the lime and cilantro in place of the can of green chilies. I also used Taco Seasoning instead of a packet from the store (I didn't have any on hand). I also always use the flour tortillas that you can buy at Costco that you cook yourself. These enchiladas have a bit of spice to them. They might be too spicy for some and not enough for others, they are perfect for us!!
- 1 lb ground beef, browned off
- 1⁄2 chopped onion
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 (16 ounce) can refried beans
- 1 (4 ounce) canchopped green chilies
- 1⁄2 cup beef broth
- 1 (14 ounce) can mild enchilada sauce
- 8 -9 flour tortillas
- 3 -4 cups shredded cheese
- Brown the ground beef and onion.
- Stir in taco seasoning mix, refried beans, green chilies, beef broth, and 1/2 cup enchilada sauce.
- Cook on medium heat until thick.
- Stir occasionally for 10-15 minutes. Remove from heat.
- Fill each tortilla with about 1/3 cup of the mixture and a small handful of cheese.
- Roll tight and place them seam side down, side by side in a 13x9-inch baking pan.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake on 350°F for 15-20 minutes.
I browned the ground beef with onion. I then added 1 can of beef broth, taco seasoning & chilies and let it cook down.
Then I added the enchilada sauce and beans and let it cook for a few more minutes. I used more enchilada sauce because 1 can did not seem like enough. These were Delish !!! My husband thought they were a little spicy so I put some sour cream on his and he said they were perfect. Thanks for sharing your recipe.
These were good, but very basic. Thanks.
Excellent! Will be making it again! The only things I changed was to add some garlic and to use a larger can of enchilada sauce.