Melissa's Easy Cheesy Enchiladas

READY IN: 25mins
Recipe by MELISSA'S KITCHEN

A very easy way to make Mexican food at home.

Top Review by Michelle_My_Belle

this is a great recipe. i found one discrepancy, you state in step 2 to add 1 cup salsa into the mixture, but only have the 1/2 for the bottom of the pan (step 4) in the ingredients list. i had a 15.5 oz jar of tostidos mild salsa, i found it was just enough for the 1 1/2 cups, plus a tiny amount to put on top, so i used a spoonfull from an open jar in the fridge in edition to the 1st jar to completly cover the top in salsa - but i agree with MT that 15.5 oz jar of salsa is a good amount. I used ground beef and 10 small tortillas. I used a mix of colby/montery jack (8 oz bar that i tried to shred, but gave up and just crumbled) and sharp cheddar cheese (1/2 of an 8 oz bar, shredded)next time i might fry the meat up with some taco seasonings or use a spicier salsa to give it a kick - but all together a very easy and tasty recipe with lots of potential to be adapted to suit anyones tastes. this is definatly a new favorite :)

Ingredients Nutrition

Directions

  1. Brown ground beef. Drain. Add diced onion and continue cooking until onion is cooked through.
  2. Add 1/2 bag cheese. Add 1 cup salsa.
  3. Preheat oven to 350°F.
  4. In a large baking pan, add half a cup of salsa to bottom of pan. Spread out evenly.
  5. Scoop generous portions of meat mixture into tortillas. I use about 4 tablespoons. Make sure you can still roll it. Roll and place it fold side down in the pan.
  6. Top with remaining salsa and cheese. Bake for 15 minutes. Make sure not to over cook. It’s only placed in the oven to melt the cheese.

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