This recipe was kindly shared by our friend Sally Hall from Lovefoodies. It’s a family favourite that Sally has adapted over the years to suit changing tastes. The best part: it can be prepared and baked in under 30 minutes, making it a perfect weeknight dinner.
Thanks to Sally for sharing this quick and comforting recipe.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: Serves 4–6
Ingredients
- 2 pounds (1 kg) ground chuck
- 1 (12 oz / 400 g) can tomato paste or a 16 oz can petite diced tomatoes
- 2 envelopes taco or burrito seasoning
- 2 cups (470 ml) water
- 10+ flour tortillas
- 1 cup (about 100 g) shredded cheddar cheese (8 oz package)
- 1 cup (about 100 g) shredded Monterey Jack with jalapeño (8 oz package)
- 1 medium onion, finely chopped
- 1 small can green chilies (optional)
Instructions
- Preheat your oven to 325°F (170°C / Gas Mark 3).
- In a large skillet, brown the ground chuck over medium-high heat. Drain any excess grease.
- Stir in the tomato paste (or diced tomatoes), chopped onion, water, and taco seasoning until well combined.
- If using, add green chilies either to the meat mixture or reserve them to mix with the cheese topping; they can also be omitted.
- Cover the skillet and simmer the meat mixture for 10 minutes to let the flavors meld.
- Lightly grease a 13 x 9-inch baking pan. To prevent tortillas from drying out, you can spray them lightly with a vegetable oil spray and plan to cover them well with cheese.
- Spoon about 1/3 cup of the meat mixture down the center of each tortilla. Roll each tortilla tightly and arrange them seam-side down in the prepared pan.
- Reserve roughly 1 cup of meat mixture to spoon over the filled tortillas later.
- Cover the rolled tortillas liberally with the shredded cheeses, distributing it evenly.
- Spoon the reserved meat mixture down the center of the cheese-covered tortillas so each roll has extra filling on top.
- Bake in the preheated oven until the enchiladas are heated through and the cheese is melted and bubbly, about 20 minutes.
Serve hot with your favorite sides such as sour cream, salsa, guacamole, or a simple salad. These enchiladas are flexible: swap cheeses or adjust the seasoning to taste, and the green chilies can be added for a mild kick.
Print
Sally’s Southwest Enchiladas
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 – 6
Ingredients
- 2 pounds / 1 kg ground chuck
- 1 (12 oz / 400 g) can tomato paste or 1 (16 oz) can petite diced tomatoes
- 2 envelopes taco or burrito seasoning
- 2 cups / 470 ml water
- 10+ flour tortillas
- 1 cup / 100 g shredded cheddar cheese (8 oz package)
- 1 cup / 100 g shredded Jack with jalapeño cheese (8 oz package)
- 1 medium onion, finely chopped
- 1 small can green chilies (optional)
Instructions
- Heat oven to 325°F (170°C, Gas 3).
- Brown the ground chuck in a large pan and drain excess grease.
- Stir in tomato paste (or diced tomatoes), chopped onion, water, and taco seasoning.
- Green chilies may be added to the meat, mixed into the cheese topping, or omitted.
Tip: To keep tortillas from drying out, spray lightly with vegetable oil spray and cover well with shredded cheese.
- Cover the meat mixture and simmer for 10 minutes.
- Spoon about 1/3 cup of meat down the center of each tortilla, roll tightly, and place seam-side down in a greased 13 x 9-inch pan.
- Reserve about 1 cup of the meat mixture to spoon over the tortillas later.
- Cover the rolled tortillas generously with shredded cheese.
- Spoon the reserved meat mixture down the center of the cheese-covered tortillas.
- Bake until heated through and the cheese is melted and bubbly, about 20 minutes.
