These enchiladas have more of a spaghetti sauce-tomato taste than typical Southwestern dishes. Loraine Meyer of Bend, Oregon relates, “I found this recipe many years ago and it quickly became a family favorite. It is even better when it is prepared one day and served the next.”
Enchiladas El Paso
Enchiladas El Paso
Prep Time
20 min
Cook Time
25 min
Yield
10 servings
Ingredients
- 1 pound lean ground beef (90% lean)
- 1/2 cup chopped onion
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 can (6 ounces) tomato paste
- 1/2 cup water
- 3 teaspoons chili powder
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- 10 flour tortillas (8 inches), warmed
- 2 cups shredded cheddar cheese
Directions
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, water, chili powder, salt and pepper.
- Spoon about 1/3 cup meat sauce down the center of each tortilla. Top each with 2 tablespoons cheese. Roll up and place seam side down in an ungreased 13x9-in. baking dish. Top with the remaining meat sauce and cheese.
- Cover and refrigerate overnight. Or cover and bake at 375° for 25 minutes. Uncover; bake 3-5 minutes longer or until heated through.
- To use refrigerated enchiladas: Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts
1 each: 283 calories, 8g fat (5g saturated fat), 38mg cholesterol, 799mg sodium, 34g carbohydrate (3g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.
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