Enchiladas with Red Sauce

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Prep Time

20mins

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Time to Table

1hr 15mins

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Serves

8

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Ingredients

  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 15.5 ounce can chili beans in sauce, undrained
  • 4.5 ounce can chopped green chilies
  • 1/2 cup chopped fresh cilantro
  • 2 10 ounce cans red enchilada sauce
  • 8 10 inch flour tortillas
  • 3/4 cup Daisy Squeezable Sour Cream

Ingredients

  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 15.5 ounce can chili beans in sauce, undrained
  • 4.5 ounce can chopped green chilies
  • 1/2 cup chopped fresh cilantro
  • 2 10 ounce cans red enchilada sauce
  • 8 10 inch flour tortillas
  • 3/4 cup Daisy Squeezable Sour Cream

Directions

  1. Heat the oven to 350 degrees. Spray a 13x9-inch baking dish with cooking spray.
  2. In a 12-inch nonstick skillet, cook the ground beef and onion over medium-high heat for 6 to 8 minutes or until the beef is no longer pink, stirring to break up meat. Stir in the beans and sauce, green chilies and 1/4 cup of the cilantro. Cook for 4 to 5 minutes or until the mixture is thick, stirring occasionally.
  3. Pour 1 cup of the enchilada sauce in the bottom of the baking dish. Spoon about 1/2 cup of the beef filling across the bottom of each tortilla. Fold up the bottom; fold in the sides. Roll up. Place in the dish, fitting all the enchiladas into the dish.
  4. Spray a sheet of foil with cooking spray. Cover the enchiladas, sprayed side down. Bake for 45 minutes.
  5. Uncover and bake for 10 minutes longer or until bubbly and thoroughly heated.
  6. Spoon the sauce in the bottom of the dish over the enchiladas. Top with the sour cream and remaining 1/4 cup cilantro before serving.
  • Calories:231
  • Cholesterol:56
  • Dietary Fiber:4
  • Protein:20
  • Sodium:921
  • Total Carbohydrate:17
  • Total Fat:8

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