1 hr 15 mins
Ranch mom's Note:
This is a very rich and fairly easy recipe to make. It can be heated up to your taste. We like a lot of heat in our food. You can scale the heat down to your own liking. This would be a great dish to take to pot-lucks. I found this recipe in Taste of Home's Casserole Cookbook and made changes for our liking. Served with spanish rice and a green salad this makes a great dinner. This dish can be made ahead, add additional bake time after refidgerated.
My Private Note
Units: US | Metric
- 1 lb ground beef
- 1 large chopped onion
- 1/2 cup minced onion (reserved)
- 2 garlic cloves, minced
- 2 jalapeno peppers (optional) or 2 hot chili peppers, of your choice (optional)
- 1 (10 ounce) can Ro-Tel tomatoes
- 1 (14 ounce) can stewed tomatoes
- 1 (10 ounce) can enchilada sauce
- 2 tablespoons of mccormick taco seasoning
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic salt or 1/2 teaspoon seasoning salt
- 1/4 teaspoon pepper
- 8 (6 inch) flour tortillas or 8 (6 inch) corn tortillas
- 2 (3 ounce) packages cream cheese
- 2 (4 ounce) cans chopped green chilies, drained
- 1 (4 ounce) can sliced black olives
- 8 ounces shredded monterey jack cheese or 8 ounces jalapeno jack cheese
- 2 green onions, sliced
- sour cream (to garnish)
- 1In a large skillet, cook beef, onion, garlic, and hot peppers over medium heat until the meat is no longer pink; drain well. Stir in tomatoes, enchilada sauce, taco seasoning, cumin salt and pepper. Salt and pepper can be adjusted to your taste. Bring to a boil, reduce heat; cover and simmer for 20 minutes. The longer you simmer, the better the sauce gets, water can be added if gets too thick. Pour half of the sauce into a greased 13-in. X 9-in. X 2 inches baking dish; set aside.
- 2Stack totillas and wrap in foil: warm at 350 oven for 15 minutes. I put my tortillas in wax paper and heat in the microwave for 1 minute to save time. Spread tortillas with cream cheese, chopped green chilies and minced onion, top it with a light layer of grated cheese, fold in half.
- 3Arrange folded tortillas over the meat sauce; pour remaining sauce on top. Cover and bake at 350 oven for 25 minutes or until hot. Uncover and sprinkle with grated cheese and sliced olives. Bake 5 minutes longer or until cheese is melted. Take out and add sliced green onions.
- 4Let sit for 5 minutes.
- 5Serve with sour cream and chopped cilantro.
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Nutritional Facts for Fold-Over Enchilada Bake
Serving Size: 1 (474 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 686.0
- Calories from Fat 367
- Total Fat 40.8 g
- Saturated Fat 19.6 g
- Cholesterol 118.2 mg
- Sodium 1536.1 mg
- Total Carbohydrate 47.8 g
- Dietary Fiber 4.7 g
- Sugars 8.7 g
- Protein 33.3 g