1 pound lean ground beef or 2 cups chopped cooked beef fajitas
3/4 to 1 cup chopped onion (about 1 medium)
2 cups shredded HEB easy melt processed cheese
1 to 2 fresh jalapenos, seeded and finely chopped
1 can (15 oz) red enchilada sauce
12 corn tortillas
Heat oven to 400 degrees.
Spray a 9 x 13-inch baking pan with non-stick cooking spray; set aside.
Brown ground beef in a large skillet over medium high heat.
Combine cooked ground beef or chopped fajitas, onion, shredded cheese and jalapeno.
Stir in half of red enchilada sauce, reserving the remaining sauce for later use.
Set mixture aside.
Heat tortillas until soft, then spread 1/4 cup enchilada mixture down the center of each tortilla and roll tightly, one at a time.
Place in prepared baking dish in a single layer, seam side down.
Spray enchiladas with non-stick cooking spray to keep moist during baking; set aside.
Stir in the other half of the red enchilada sauce to the remaining enchilada mixture and pour over the center the enchiladas.
Bake uncovered for 15 minutes or until cheese is bubbly on the edges and tortillas are golden.
No Nutritional Information Available
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