Beef Enchiladas

Egg-free
Nut-free
Low-Calorie
Low-Cholesterol
Low-Sugar
Weight Management
Dish type
Dinner
Serves
12
Ready in
55 minutes

Ingredients

  • 2 lbs. lean ground beef
  • 1/2 cup chopped onion
  • 4 (10-oz.) cans enchilada sauce
  • 1 (10.75-oz.) can cream of mushroom soup
  • 2 to 4 tbsp. vegetable oil
  • 24 (6-inch) corn tortillas
  • 2 cups shredded Mexican cheese blend

Directions

Prep Time
20 minutes
Cook Time
35 minutes
Ready in
55 minutes
  1. Preheat oven to 350°F. In a large skillet cook beef and onion, half at a time, until beef is browned; drain fat. Return all of the beef mixture to skillet; set aside.
  2. For the sauce, in a large bowl combine enchilada sauce and soup. Stir 1 cup of the sauce into beef mixture.
  3. In a medium skillet heat 2 tablespoons of the oil just until warm. Dip 1 tortilla in oil to soften, turning once; drain on a plate lined with paper towels. Repeat with remaining tortillas, adding oil as needed.
  4. Spoon 2 tablespoons of the beef mixture on each tortilla; roll up. Place rolls, seam side down, in 2 (3-quart) rectangular baking dishes. Pour remaining sauce over tortilla rolls; sprinkle with cheese. Bake, uncovered, 20 to 25 minutes or until bubbly. Serve hot.

Nutritional Information

Serving Size
1
Per Serving
Calories 341, Calories Fat 134, Total Fat 15g, Saturated Fat 4g, Cholesterol 48mg, Sodium 942mg, Carbohydrate 37g, Protein 19g
Serving Size1
Calories341
Calories Fat134
Calories (fat) extra39
Total Fat15g
Total Fat (extra)23
Saturated Fat4g
Saturated Fat (extra)24
Trans Fat0g
Cholesterol48mg
Cholesterol (extra)16
Sodium942mg
Sodium (extra)39
Potassium9mg
Carbohydrate37g
Carbohydrate (extra)12
Fiber3g
Fiber (extra)15
Sugars2g
Protein19g
Vitamin A613IU
Vitamin A (extra)12
Vitamin C0mg
Vitamin C (extra)1
Iron1mg
Iron (extra)8