Total Time
50mins
Prep 20 mins
Cook 30 mins

This recipe is something I like to make for a large group and everyone falls in love. No one misses dinner at my house when I make these.

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. Brown meat and onion and drain.
  3. Add taco seasoning as directed but go light on the water.
  4. Add the salsa now.
  5. Simmer as directed on seasoning.
  6. Add cheese and beans, stir until well blended and set aside.
  7. Boil the water in sauce pan and pour over bullion cubes in measuring cup and stir to help disolve.
  8. Melt butter in same sauce pan over medium heat and then add flour.
  9. Use whisk to mix and then pour in bullion water.
  10. Keep stirring until thickened.
  11. Remove from heat and mix in cheese, sour cream, and chilis.
  12. Let sit while you roll filler into tortillas and place in greased 9x13 pan.
  13. Pour cheese sauce over enchilladas.
  14. Bake at 400 degrees for 15 to 20 minutes.
  15. I usually double this batch and whatever meat/bean stuff I have left over after I've filled the pan, we use as dip with chips.