Pastor Pete's Enchiladas
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
40m PT40M
Cook Time
Cook Time
55m
Ready In
Ready In
Recipe: #25046
October 16, 2016
Categories: Dinner, Lunch, Main Dish, Beef, Ground Beef, Fruit, Tomato, Mexican, Budget-Friendly, Kid Pleaser, Weeknight Meals, Oven Bake, Skillet, Stove Top, Canned Tomatoes more
"Easy to make and inexpensive enchiladas!"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (428.3 g)
- Calories 745.8
- Total Fat - 39.3 g
- Saturated Fat - 18.4 g
- Cholesterol - 152.4 mg
- Sodium - 1195 mg
- Total Carbohydrate - 44.3 g
- Dietary Fiber - 6.2 g
- Sugars - 3.9 g
- Protein - 54.4 g
- Calcium - 685.6 mg
- Iron - 5.4 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.2 mg
Step 1
Cook ground beef in a large skillet until browned, stirring to crumble meat; drain. Add 3/4 cup cheese, green onions, sour cream, parsley, salt, and pepper, stirring well. Remove from heat; cover and set aside.
Step 2
Combine tomato sauce and next 5 ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, for 5 minutes.
Step 3
Spoon about 1/4 cup reserved beef mixture over tortillas, roll up tightly. Place seam side down in a 13 x 9 x 2 inch baking dish. Pour the tomato sauce mixture over the tortillas. Sprinkle with remaining 1 1/4 cups cheese. Bake uncovered, at 350° for 20 to 30 minutes or until thoroughly heated. Enjoy!
Tips & Variations
No special items needed.
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