Go Back
Southwest Enchiladas - Dinner in under 30 minutes!
Print
Sally’s Southwest Enchiladas
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 4 - 6
Ingredients
  • 2 pounds / 1 kg ground chuck
  • 1 oz / 400 g can Tomato Paste or 1 16 oz can Petite Diced Tomatoes 12
  • 2 envelopes Taco or Burrito Seasoning
  • 2 cups / 470 ml Water
  • 10 + flour Tortillas
  • 1 cup / 100 g shredded cheddar Cheese 8 oz package
  • 1 cup / 100g shredded Jack w/jalapeno Cheese 8 oz package
  • 1 medium Onion finely chopped
  • 1 small can Green Chilies - optional
Instructions
  1. Heat oven to 325 F, 170 C, Gas 3
  2. Brown chuck beef in large pan, drain off excess grease.
  3. Stir in Tomato Paste, chopped Onion, Water, and Taco Seasoning.
  4. The Green Chilies can be added to the meat or to the cheese on top or can be left out entirely.
*to keep the tortillas from drying out, spray lightly with Pam or like vegetable oil spray and cover as much as possible with shredded cheese.
  1. Cover and simmer for 10 minutes.
  2. Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly and place evenly in a greased 13 x 9 pan.
  3. Reserve about 1 cup of the meat mixture for topping down the center of the tortillas.
  4. Cover liberally with the shredded cheese.
  5. Now go back down the center of the tortillas with the remaining meat mixture.
  6. Bake until heated through and the cheese is melted on top – about 20 minutes