I’ve made enchiladas with beef, chicken, or cheese, and my family loves them all.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 20 enchiladas |
Ingredients
- 2 (16 ounce) jars prepared salsa
- 1 pound ground beef
- 1 (15.5 ounce) jar prepared salsa con queso
- 20 (8 inch) flour tortillas
- 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
- Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
- Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.
- You can make this recipe with cheese, ground, or shredded chicken, steak, or shredded beef instead of ground beef.
Nutrition Facts
| Calories | 595 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 5 g |
| Protein | 24 g |
| Saturated Fat | 11 g |
| Sodium | 1757 mg |
| Sugars | 6 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I love how easy this was to make! Very creamy beef mixture compliments the tomato salsas and topping cheese. I would not change anything! Note: I did use more filling in each enchilada so I did not use 20 tortillas. Also, you must use two baking dishes (at least) to fit 20 tortillas in!
It was very easy and delicious. One person said to only use corn tortillas instead of flour. I disagree, you can use either. I use both and they work out well. I always say, don’t be so picky and try it out for yourself.
“Enchiladas” are made with corn tortillas. These are smothered burritos, casserole style, which are made with flour. The recipe itself is bonafide, is tasty! But, the name IS important to most of us.
I enjoyed this recipe with the changes I made. I cut recipe in half and used a 5″ x 9″ dish. I used 5 tortillas and 10 oz. of hamburger meat. Unfortunately, my wife does not like salsa con queso so she would not eat it.
Added enchilada sauce to the ground beef, instead of the salsa queso, and used quesadilla cheese instead. Also made chicken and cheese, with some enchilada sauce and fire roasted diced tomatoes. used both corn and flour tortillas.
This is a great recipe. I changed to 1.5 pounds of ground beef instead of 1 pound. I used half the salsa and used enchilada sauce as well. I would make it again.
It’s very easy,but! I’m not sure how anyone could make 20 in a 9×13 . I could only get 8 in the baking dish. I measured the tortilla and it was 8”. Will add guacamole and sour cream next time.
I can’t have the queso so I used diced tomatoes with green chilies and and I used red enchilada sauce instead of salsa. Turned out delicious
Easy quick and delicious and kid approved. Yum!!!
Easy to make and great flavors, you can have dinner in 40 minutes.
A very versatile recipe that could easily be modified for what ingredients you have.I mixed regular taco seasoning and water with the ground beef for the filling. I didn’t have salsa con queso so I used taco sauce over top.
So love this meal
This was so quick and easy and really good. Just added sour cream and lettuce when serving.
I have made this recipe twice and my family loves it so much. I double the meat( 2 lbs), 1 1/2 jars of salsa and 2x 15 oz of con queso. It make 16 enchiladas with lots of meat filling. Serve with sour cream, more salsa and guacamole. So easy and so delicious. **I have used ground pork and beef, or pork and beef pieces. Chicken is great too. 8 enchiladas would NOT be enough for our family of 4.
I had my groceries delivered due to COVID-19, and instead of the Cheez Whiz I had ordered ( my husband eats it on his toast for breakfast), they gave me Tostitos cheese dip with salsa. Hubby won’t eat it (allergic to everything!); what do I do with it? So of course I got on the AR site and searched “cheese sauce with salsa” and up popped this recipe. It would never have occurred to me to mix it in the filling while it was in the frying pan! So I did– though I admit I added some peppers, shallots and tomatoes to it also– then filled a couple tortillas, put salsa on top, sprinkled with cheese, and microwaved it. My dinner done!!! It was sooo good,tasted just like the ones at our local restaurant, which I never get unless I go to lunch with my friends.The leftover filling will be lunches for the week. MaryG
It turned out ok. I found it was very cheesy. And felt the ratio was off. It just seems to be missing something. My kids loved it. My husband and I are meh.
This was fantastic. I used Pace chunky salsa but drained it to add the juice to a can of enchilada sauce. I also added garlic powder and Cajun seasoning to the meat mixture. I put the drained salsa in the beef mixture as well adding the thick paste and veggies from the salsa. I added just a bit of cheese to the meat filling because no one ever said it had too much cheese.
I followed the recipe, adding chopped onion and garlic to saute with the meat, and chopped black olives when adding the cheese sauce. Everyone enjoyed the dish!
Easy and yummy
Incredible. Wish I tried this year’s ago. I also used red enchilada sauce instead of salsa. My whole family loved it. My husband always orders enchiladas from our local Mexican restaurant and he says these are just as good 🙂
Really good and super easy. I put some queso on the bottom then I put the rest on top and it was delicious