Pastor Pete's Enchiladas

Prep Time
Cook Time
Ready In

"Easy to make and inexpensive enchiladas!"

Original is 4 servings


  • 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 by Step Method

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!


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For a healthier option, use ground turkey instead of ground beef.
  • Feel free to adjust the amount of chili powder and cumin to suit your taste.

  • Replace ground beef with ground turkey for a leaner option. The benefit of this substitution is that it reduces the amount of saturated fat, making the dish healthier.
  • Replace the cheddar cheese with a vegan cheese alternative for a dairy-free option. The benefit of this substitution is that it makes the dish suitable for those with dietary restrictions.

Vegetarian Enchiladas Substitute the ground beef with 1 cup of cooked black beans and 1 cup of cooked corn. Omit the parsley flakes, chili powder, oregano, and cumin. Add 1/2 teaspoon of cumin and 1 teaspoon of paprika to the tomato sauce mixture. After rolling up the tortillas, top with 1/2 cup of shredded vegan cheese before baking.

Mexican Rice: A flavorful side dish to accompany Pastor Pete's Enchiladas. This Mexican Rice is made with long grain white rice, garlic, onion, and tomato sauce, giving it a delicious and authentic flavor. It's a great way to round out the meal and add some extra flavor.

Refried Beans: Refried beans are a classic Mexican side dish that pairs perfectly with Mexican Rice. They are made with pinto beans, onion, garlic, and spices, and can be served as a side or as a topping for tacos, enchiladas, and more. Refried beans are a great way to add extra protein and flavor to the meal.


Q: What kind of cheese should I use?

A: You should use shredded cheddar cheese for this recipe. You'll need 8 ounces of cheese, divided into two cups.

Q: How much butter do I need?

A: You will need 4 tablespoons of butter for this recipe. Make sure the butter is melted before you add it.

3 Reviews


We loved these enchiladas...the inside mixture was something new to try...we are so glad we did...I cut the recipe in half and had enough of the sauce that I covered the bottom of my dish to prevent them from sticking...served it with a side of refried beans and tortilla chips for the hubby...I enjoyed a side salad with corn and black beans with salsa...made for your week #16 football win...


review by:
(6 Jan 2024)

Daily Inspiration

We enjoyed these enchiladas very much and especially the sauce. I was concerned that the sauce wouldn't be flavorful enough, but it was. I don't like the store-bought sauce as it's too bitter for me -- so this will be my go-to sauce for other dishes as well. The enchilada mixture made them very tender and delicious. Definitely a repeat at our house.


(7 Feb 2021)


These enchiladas were very good. I have never made them where you add all the stuff to the meat. It was tasty. I really liked the homemade sauce. Definitely will make this again.


review by:
(25 Jun 2020)

You'll Also Love

Fun facts:

The chili powder used in this recipe was first introduced to the United States by the Spanish in the 1700s.

The dish of enchiladas has its roots in Mexico, where it is said to have been created by the Mayan civilization over 3,000 years ago.