Yield: 8 Servings | Serving Size: 1 1/2 enchiladas (if made with 6-inch corn tortillas)

Two enchiladas on a plate topped with cilantro.

Cost/Serving: $0.92

Ingredients: 

1/2 pound extra lean ground beef, 1 cup chopped onion, and 1/2 cup chopped green pepper
or
1 package Basic Meat Mix
or
2 cups cooked chicken

1 1/2 cups cooked beans (pinto, black, or kidney beans) or canned, drained, and rinsed
or
2 1/2 cups cooked beans if making vegetarian enchiladas

1 (15-ounce) can chopped tomatoes
or
1 (8-ounce) can tomato sauce
or
Substitute some salsa for the tomato sauce or chopped tomatoes

1 (4-ounce) can green chiles
or
1 cup frozen corn
or
1 zucchini, chopped
or
1 cup spinach (fresh, cooked, or frozen, thawed, and drained.

Combinations of any of the following:
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon pepper
Up to 1/2 teaspoon salt

1 1/4 cups shredded cheese

12 (6-inch) corn tortillas
or
8 (8-inch) whole wheat tortillas

1 (15-ounce) can enchilada sauce (green or red) *

*Look for lower sodium enchilada sauces (less
than 300 mg per serving).

 

Directions:

  1. If using ground beef, cook beef, onion, and green pepper in skillet until beef is browned and vegetables are tender. Drain.
  2. Combine cooked beef or chicken (if using), beans, tomatoes, vegetables, and spices in a saucepan. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
  3. To construct enchiladas: Mix 1 cup of the cheese into the cooked mixture. Spoon about 1/2 cup of the mixture onto each tortilla and place seam-side down in 9 x 13-inch baking dish. Pour enchilada sauce over the tortillas and sprinkle with 1/4 cup cheese. Bake in 350°F oven for 20 minutes, or until hot.

 

To make enchilada casserole in the oven:

Layer ingredients (cooked mixture, tortillas, and 1 cup cheese) in a 9 x 13-inch pan. Pour enchilada sauce over the top layer and sprinkle with 1/4 cup cheese. Bake at 350°F for 40 minutes.

 

To make enchilada casserole in a slow cooker: 

In a 5-quart slow cooker, layer cooked mixture, tortillas, and cheese. Tear or cut tortillas, as desired. Cover and cook on low for 5 to 7 hours until heated through.

 

Nutrition Facts: Servings: 8, Serving Size: 1 1/2 enchiladas
Amount per serving: Calories 200, Total Fat 3.5g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 20mg, Sodium 510mg, Total Carbohydrate 28g, Dietary Fiber 4g, Total Sugars 4g (Incl. 0g Added Sugar), Protein 15g

 

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