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    You are in: Home / Recipes / Over the Top Enchiladas Recipe
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    Over the Top Enchiladas

    Over the Top Enchiladas. Photo by Sandi (From CA)

    1/1 Photo of Over the Top Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    1 hrs

    50 mins

    Little Bee's Note:

    These Enchiladas are over the top! I was hungry for Mexican food and couldn't decide if I wanted beef, rice, or beans so I concoted this recipe and we loved it. My DH absolutely devours them!They are VERY rich and filling though. *Note these are not a very wet Enchilada. If you prefer more sauce you could add some Enchilada sauce.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Fry and drain hamburger then add taco seasoning and follow directions on packet for preparing adding as much water as specified on seasoning packet.
    2. 2
      Add cup of cooked rice, beans, and 1/2 cup of cheddar cheese.
    3. 3
      Simmer until cheese melts.
    4. 4
      Let cool to room temperature.
    5. 5
      Take flour tortillas and fill down the middle with meat mixture being careful not to overfill. If using corn tortillas warm them first or they will break.
    6. 6
      Fold tortillas over mixture and roll rather tightly until overlapping and place seam side down in a casserole dish.
    7. 7
      Stir soup mixture, sour cream, and green chilis together and spread evenly over tortillas.
    8. 8
      Bake at 350 for 45 minutes.
    9. 9
      Remove from oven and sprinkle with shredded monterey jack and cheddar.
    10. 10
      Return to oven for 5 minutes or until cheese melts.
    11. 11
      Garnish with green onions if desired.
    12. 12
      Serve with salsa on the side.

    Ratings & Reviews:

    • on February 21, 2008

      I made half recipe for just my DH and myself. It still made 6 large flour tortilla enchiladas. I did add half a can of spicy refried beans..I enjoyed these,my DH however perfers more spice. So, next time I will use all the seasoning in half recipe.Went real well with mexican rice,refried beans and fiesta dip and chips..Thank U for this something different enchiladas..

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2005

      55

      This recipe made a TON! I doubled it due to company. But the enchiladas were huge and very filling. Everyone loved them and raved at how good they were. Thanks! This will definantly be used again

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2005

      55

      As the Spanish say, El Yum! Alterations and specifications: I halved the recipe, used Bush's Chili Beans, flour AND corn tortillas, skipped the Monterey Jack cheese and used full-fat everything. Because of our natural aversion to cream of mushroom soup, I used only a minimum of the soup/sour cream chili topping. Next time I'll use it all as they came out just a tad dry. My fault, thus the 5 stars. These were just DEE-VINE, Little Bee. Thank you and don't hesitate to concoct stuff in the future.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Over the Top Enchiladas

    Serving Size: 1 (222 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 428.6
     
    Calories from Fat 250
    58%
    Total Fat 27.8 g
    42%
    Saturated Fat 15.3 g
    76%
    Cholesterol 110.3 mg
    36%
    Sodium 354.8 mg
    14%
    Total Carbohydrate 14.0 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.4 g
    5%
    Protein 29.7 g
    59%

    The following items or measurements are not included:

    kidney beans

    low-fat cream of mushroom soup

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