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Easy Oven Enchiladas

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Easy Oven Enchiladas
  • Prep 35 min
  • Total 50 min
  • Servings 8
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Making enchiladas has never been so easy!
Aug 26, 2009

Ingredients

  • 1 lb (500 g) lean ground beef
  • 1 pkg (255 g) Hamburger Helper* Cheesy Enchilada
  • 2 1/3 cup (575 ml) hot water
  • 1/2 cup (125 ml) milk
  • 1 pkg (334 g) Old El Paso* 8 Large Flour Tortillas
  • 1 jar (440 mL) (about 1 3/4 cups) Old El Paso* Thick N' Chunky Salsa
  • 1 cup (250 mL) shredded Cheddar cheese
  • sour cream (optional)

Steps

  • 1
    Heat oven to 375°F (190°C). Brown beef in large frying pan over medium high heat; drain.
  • 2
    Stir in water, milk, uncooked rice and sauce mix. Heat to boiling, stirring occasionally.
  • 3
    Reduce heat; cover and simmer about 15 minutes, stirring occasionally, until rice is tender.
  • 4
    Spoon slightly heaping 1/2 cup (125 mL) beef mixture evenly down center of each tortilla.
  • 5
    Roll up, placing tortillas seam-side-down in 13x9-inch (33x23 cm) rectangular baking dish.
  • 6
    Spread with salsa; sprinkle with cheese. Bake uncovered 15 to 20 minutes or until hot. Serve with sour cream if desired.

Expert Tips

  • Tip 1
    Kitchen Tips: Turn the intensity up or down by choosing mild, medium or hot Old El Paso* Thick N' Chunky Salsa.
  • Tip 2
    Time Savers: Make Ahead: Assemble, refrigerate up to 24 hours and add 10 minutes tobaking time.
  • Tip 3
    Freeze: Cool before freezing. Freeze in individual containers or as a whole casserole for up to3 months.

Nutrition Information

540 Calories, 22g Total Fat, 25g Protein, 62g Total Carbs, 8g Sugars

Nutrition Facts

Serving Size: 8
Calories
540
Total Fat
22g
Saturated Fat
9g
Trans Fat
2 1/2g
Cholesterol
70mg
Sodium
1600mg
67%
Total Carbs
62g
Dietary Fiber
0g
Sugars
8g
Protein
25g
% Daily Value*:
Vitamin A
20
20%
Calcium
25
25%
Iron
20
20%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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