I wish I took a picture of these, because they were beautiful... New time I make them I'll take a picture for you :)
Beef Enchiladas
WW Points+= 6pts per enchilada
WW Points+= 6pts per enchilada
Ingredients
1 pound ground beef
1 tsp garlic salt
1 tsp onion powder
1 TBS chili powder
2/3 cup salsa
12 corn tortillas
1 28 ounce can enchilada sauce (Las Palmas is pretty good)
16 ounces of colby jack cheese, shredded
Sour Cream
Shredded Lettuce
Tomato, Diced
Directions
Preheat the oven to 350. Brown the ground beef, sprinkling with garlic salt, onion powder and chili powder while browning. When brown, add salsa and stir to combine. Continue cooking until salsa cooks down a little, about 5 minutes. Warm tortillas in bag in microwave, cooking on high about 30 seconds or until warmed through. This softens the tortillas so they don't break while you're working with them. Place about 1/12 of meat in tortilla, roll up, and place seam side down in a 9x13 baking dish. Repeat until all enchiladas are formed. Pour the can of enchilada sauce over the enchiladas evenly. Sprinkle Cheese over the enchiladas. Cover, and bake 45 minutes. Remove cover and bake 15 minutes longer. Serve with lettuce, sour cream, and tomatoes.
Notes: I made these early in the day and put the pan in the refrigerator until I was ready to bake them. I think you could also easily freeze them this way too. Enjoy!
1 pound ground beef
1 tsp garlic salt
1 tsp onion powder
1 TBS chili powder
2/3 cup salsa
12 corn tortillas
1 28 ounce can enchilada sauce (Las Palmas is pretty good)
16 ounces of colby jack cheese, shredded
Sour Cream
Shredded Lettuce
Tomato, Diced
Directions
Preheat the oven to 350. Brown the ground beef, sprinkling with garlic salt, onion powder and chili powder while browning. When brown, add salsa and stir to combine. Continue cooking until salsa cooks down a little, about 5 minutes. Warm tortillas in bag in microwave, cooking on high about 30 seconds or until warmed through. This softens the tortillas so they don't break while you're working with them. Place about 1/12 of meat in tortilla, roll up, and place seam side down in a 9x13 baking dish. Repeat until all enchiladas are formed. Pour the can of enchilada sauce over the enchiladas evenly. Sprinkle Cheese over the enchiladas. Cover, and bake 45 minutes. Remove cover and bake 15 minutes longer. Serve with lettuce, sour cream, and tomatoes.
Notes: I made these early in the day and put the pan in the refrigerator until I was ready to bake them. I think you could also easily freeze them this way too. Enjoy!
No comments:
Post a Comment
I love your comments! Thank you so much for taking the time to drop me a note :)