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Cooking with Brian

Cooking with Brian

June 27, 2023 @ 10:00 am – 12:00 pm


  • Beef Enchilada’s
  • Spanish Rice
  • Refried Beans
  • Choice of Fruit


Prep: 20 Minutes

Total Time: 50 Minutes

Servings: 5



  • 1 lb ground beef (at least 80% lean)
  • 2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1 1/2 cups shredded cheddar cheese (6 oz)


  1. Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish or pan with cooking spray.
  2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
  3. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
  4. Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.


  • This beef enchiladas recipe will quickly become your weeknight go-to. It’s easy to pull together, thanks to help from time-saving help from Old El Paso™ enchilada sauce and Old El Paso™ chopped green chiles. Best of all, this classic recipe has a simple structure that lends itself to improvisation. Check out what else you have on hand and make these enchiladas truly your own. If you want to make sure everyone has some veggies with dinner, finish your enchiladas with fresh toppings like shredded lettuce, diced tomato and avocado. Or brighten up this hearty meal with fresh cilantro leaves and sliced green onions. If you love spice, add a topping of diced jalapeños. If you love creamy add-ons, add a dollop of sour cream.
  • Making this easy enchiladas with beef dish and wondering how red enchilada sauce differs from green? A true red enchilada sauce starts with a little puréed tomato and broth that’s heavily seasoned with finely chopped garlic, onion, oregano, basil, cumin and lots of ground red ancho (dried ripened poblano chiles) powder. Green enchilada sauce is all about roasted green chiles and tomatillos and is generally much hotter.
  • Create a toppings buffet for these easy ground beef enchiladas with a bowl of spicy green salsa verde and a smoky tomato salsa, lots of torn fresh cilantro, chopped tomatoes, green onions and chopped avocado.
  • Using ground chicken or turkey instead of ground beef would make a good variation for saucy enchiladas. Turkey in particular is a favorite in the southwest.
  • Keep this recipe interesting by switching up your protein and making ground chicken or turkey enchiladas instead of beef enchiladas.
  • Like it spicy? Try using Old El Paso™ Medium or Hot Red Enchilada Sauce instead of the mild.


  • 2 Enchiladas Calories 470 (Calories from Fat 230);  Total Fat 25g (Saturated Fat 12g ,Trans Fat 2g);  Cholesterol 90mg;  Sodium 1410mg;  Potassium 200mg;  Total Carbohydrate 33g (Dietary Fiber 0g ,Sugars 0g);  Protein 27g
  • % Daily Value: Vitamin A 10%;  Vitamin C 6%;  Calcium 25%;  Iron 15%
  • Exchanges: 2 Starch;  2 Lean Meat;  1 High-Fat Meat;  2 Fat
  • Carbohydrate Choice: 2

*Percent Daily Values are based on a 2,000 calorie diet

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