Michelle_my_belle's Enchiladas

"This is a combo of many great recipes here on zaar adjusted to fit the likes of our family."
 
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photo by teresas photo by teresas
photo by teresas
photo by Mika G. photo by Mika G.
photo by DuChick photo by DuChick
Ready In:
40mins
Ingredients:
10
Yields:
10 Enchiladas
Serves:
4-5
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ingredients

  • 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
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directions

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

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Reviews

  1. This was a quick and easy meal to prepare and the family loved it.
     
  2. 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 Recipe #202416 Yummo!
     
  3. 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!
     
  4. Loved the enchildas!! I used mild salsa as a couple of folks here are not crazy about spice. It worked out great for them and was still nice for the rest of us. Next time I think I will stick some chopped green chilis in half the recipe to spice it up a bit for the spice lovers. I will be making this one often, easy, fast and tasty -- thanks so much for sharing your recipe.
     
  5. What a yummy recipe! We really enjoyed this. I cut the recipe in half and made it as posted. But I served it over some leftover Saffron rice. Very good indeed. :) I did cook about 30 mins just to make sure that it was hot. I topped the dish with some sour cream and chopped cilantro. Thanks for posting.
     
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Tweaks

  1. After 2 days of Thanksgiving leftovers, these enchiladas were just what we needed. :) I used Mexican rice, hot salsa and Pepper Jack cheese instead of Mexican blend. These are so yummy! Thank you, Michelle!
     

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