Michelle_my_belle's Enchiladas

Total Time
40mins
Prep 25 mins
Cook 15 mins

This is a combo of many great recipes here on zaar adjusted to fit the likes of our family.

Ingredients Nutrition

  • 6 ounces shredded Mexican blend cheese (Colby and Monterey Jack works well also, half of standard 12 oz bag)
  • 6 ounces shredded cheddar cheese (half of standard 12 oz bag)
  • 15 12 ounces salsa (mild, medium or however you like it)
  • 2 cups cooked rice (plain or Mexican) (optional)
  • 1 lb ground beef
  • 1 (1 1/4 ounce) package taco seasoning
  • 1 lb flour tortilla (10 count bag)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 34 cup water

Directions

  1. Preheat oven to 350°F.
  2. Cook rice as per directions and set aside.
  3. Mix up cheeses and split in half - place one of the halves in large mixing bowl.
  4. Fry up ground beef in large skilled with onion and garlic powder - drain.
  5. Add water and taco seasoning - heat to boil.
  6. Reduce and simmer uncovered for 15 minutes.
  7. Mix ground beef and rice into the large mixing bowl with cheese.
  8. Add 1 cup of salsa into the meat mixture and stir.
  9. Take large casserole dish and spread 1/2 cup salsa on the bottom.
  10. Fill each tortilla with 3-4 tablespoons of meat mixture (if you omitted rice stay more towards 2-3).
  11. Roll up tortillas and place seam side down in casserole dish.
  12. Put remaining salsa (whatever amount you prefer) on top of tortillas and top with reserved cheese.
  13. Bake for 10-15 minutes, until cheese on top is melted.
Most Helpful

5 5

This was a quick and easy meal to prepare and the family loved it.

5 5

These were fantastic! My DH says that this is his favorite recipe for serve at home enchiladas. I used one can of Spanish rice and added it to the pan just before stuffing into the tortillas. Based on other reviews, I also used one 10 oz can of enchilada sauce mixed with 10 oz of salsa. Very good that way. Served these with Simple Homemade Refried Beans Yummo!

4 5

These are very good enchiladas. I made as directed. I served the rice as a side dish rather than put them in the enchiladas. They were definitely spicy enough for us as I used medium salsa. Very simple to make. However, I prefer my enchiladas with enchilada sauce although the salsa is a nice variation. Thanks for sharing!