Serves: 4
Total Calories: 538
1. Heat oven to 350°.
2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown, drain. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and set aside.
3. Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling, stirring occasionally reduce heat to low. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 x 1 1/4 inches.
4. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla roll tortilla around filling. Place in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Pour remaining sauce over enchiladas.
5. Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.
1 SERVING: Calories 560 (Calories from Fat 295) Fat 33g (Saturated 16g) Cholesterol 115mg Sodium 980mg Carbohydrates 37g (Dietary Fiber 5g) Protein 34g.
This Beef Enchiladas recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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