Enchilada night will defeat taco night! These fiery enchiladas in the manner of a restaurant are sure to draw a crowd.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ pound lean ground sirloin or turkey
- 1 ½ cups diced red or green bell pepper
- 1 (1.25 ounce) package taco seasoning
- 8 (7 inch) flour or corn tortillas
- 2 cups SARGENTO® Fine Cut OR Traditional Cut Shredded 4 Cheese Mexican
- 1 ½ cups salsa or picante sauce
- 1 cup shredded lettuce
- 1 cup chopped tomato
- ½ cup light sour cream (Optional)
Instructions
- Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
- Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13×9-inch baking pan. Spoon salsa over enchiladas.
- Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.
Nutrition Facts
| Calories | 709 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 6 g |
| Protein | 36 g |
| Saturated Fat | 18 g |
| Sodium | 2080 mg |
| Sugars | 10 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
My family really enjoys this recipe when I make it.
Great. I have made it several times
Great recipe. Easy to make and a real hit with all that enjoyed it. I did add about 1/2 cup of chopped onions to the meat and bell peppers. Awesome.
Great flavor and pretty easy. I followed the recipe except I added some chopped onion which I cooked with the meat n peppers. Will definitely make again.
I cut up half an onion with the ground beef and added a small can of green Chile’s and cumin, gave it a bit more of a bite. Very good!!!
I made it exactly as the recipe described. My husband loved it and asked me to save this to make again!
Mozzarella was a different take with these. Loved the flavor.
This was easy to make. I used some beef chorizo along with my hamburger meat once cooked I drained then added added a small diced onion. I took some warmed refried beans and put a small layer on each of my tortilla ‘s. Then added meat mixture ounces seasoned. I also added a little cheese to each of my enchiladas. I used enchilada sauce on the bottom of my dish and topped them also with extra meat and sauce and lots of cheese!
Pretty much tastes like a rolled up soft taco next time Id add onions would make again though very simple too make and family loved it
Made these for supper today. I used enchilada sauce on top (my kids don’t like salsa so good). Added some cheddar on top with other cheese. They were awesome. My husband who really doesn’t like Mexican so good, ate three. No leftovers. Served with Spanish rice. Quick and delicious. The way I like it! Thanks for this recipe. Will definitely make again!
This was very good. I only got 6 instead of 8 out of the recipe. It was really nice for a quick dinner with a side of rice and vegetables.
This turned out really good. My kids loved it. I diced some of the bell peppers and onions and put that in with the chopped ones for some additional flavor. My girls also wanted to add beans inside of the enchiladas, which was a good touch. I think next time I might use a little bit spicier salsa and maybe a little more seasonings, but overall, it is very good, and easy to make. Thank you.
I subbed a few things like fajita seasoning for taco seasoning, and added 3 tbs. salsa to the meat mixture, and I topped with a jarred enchilada sauce before putting in the oven. Other than that, I stayed pretty true to the given recipe and we really loved it. My first enchiladas and it’s going into my regular rotation! Thanks for the recipe!
Taste overall was delightful, but the meat mixture was dry. Will most definitely make again but with a few tweets. I used 1 1/2 lbs meat and yielded 16 enchiladas. Thx for sharing.
These were AWESOME! I wasn’t sure at first while cooking them.. But after tasteing them.. Best I’ve ever had… Yummy.. Thanks Allrecipe You really hit the spot.. Can’t wait to eat more…
quick, easy & very good
Mentioning something about the use of corn tortillas. Like, what to avoid when they break if you roll them. What did you do to avoid that? Would have been a great help. Otherwise great recipe.
This was any easy recipe to make and quick as well. My husband enjoyed it very much and it even reheated well for lunch the next day. I did add mozzarella and extra cheddar in the finally steps, simply because I like cheese. I will be making this regularly.
This was a crowd pleaser for all of the family, even my picky eaters. I used mild store-bought picante sauce, but I think next time I will use something with a little more flavor. I was skeptical about using turkey, but it was fantastic! Texture turned out great. I added fresh cilantro to top with as well and that added a ton of flavor! This is a great basic recipe that I will definitely make again and again and add to over time.
Very good! I wanted to introduce my son to enchiladas (per his request), but I wanted something that the flavors would be familiar to him. He LOVES tacos, so I knew that this would be perfect, and it was. I did use a bit less of the red peppers b/c 1-1/2 cups seemed like a lot to me. I rolled the taco mixture into the tortillas earlier in the day, and refrigersted them until I was ready to finish and bake them. I topped them w/ all the topping, loosley covered it w/ foil and baked. I also added some green onion to the top, which was nice. My little guy thought these were great, and so did we. I will def make these again~YUM! Thanks for sharing. 🙂
Yummm!!! These made a quick weeknight meal! Doesnt get any easier! I used flour tortillas an some green onion on top.Soooo good!