Humphrey’s Ground Beef Enchiladas

26
Ingredients

30m
Prep Time

40m
Cook Time

1h 10m
Ready In

Recipe: #43795

October 18, 2024

Categories: Mexican, Ground Beef Dinner,

recipe by:
Humphrey

"The best ground beef enchilada filling that I have ever come up with. These are very good. Cut back on the chipotles if you are sensitive to heat."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (503.7 g)
Calories 1046
Total Fat - 45.8 g
Saturated Fat - 19.9 g
Cholesterol - 146.2 mg
Sodium - 1982.8 mg
Total Carbohydrate - 112.4 g
Dietary Fiber - 19.1 g
Sugars - 11.9 g
Protein - 52.4 g
Calcium - 310.5 mg
Iron - 8.6 mg
Vitamin C - 97.9 mg
Thiamin - 0.8 mg

Step 1

Preheat the oven to 350°F.

Step 2

Spray a 9 x 13 baking dish with Pam.

Step 3

Enchilada Filling: Sauté the onions over medium low until very soft, about 15 minutes. Add the green chiles and cook for another five minutes.

Step 4

Add the ground beef and sausage and stir until cooked through and no longer pink.

Step 5

Add all of the other ingredients and mix until thoroughly combined.

Step 6

Cream Cheese Sauce: Melt the butter over low heat.

Step 7

Add all of the other ingredients and stir until thoroughly combined.

Step 8

Remove from the heat.

Step 9

Assembly: Add half of the cheese sauce to the beef mixture and stir to combine.

Step 10

Divide the beef mixture between six or seven tortillas and roll to place in the baking pan. (you can spray the tops of the enchiladas with Pam to help them get crispy)

Step 11

Mix the enchilada sauce and sugar with the other half of the cheese sauce. Mix 3 teaspoons of the sauce with 1 teaspoon of cornstarch and add back to the sauce. Simmer on low until thickened. Set aside.