Serves: 4
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 remove from heat.
3. Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling in 2-quart saucepan, stirring occasionally reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 X 1 1/4 inches.
4. Dip each tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla roll tortilla around filling. Place seam side down 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.
NUTRITION FACTS: Calories 670 (Calories from Fat 380) Fat 42g (Saturated 22g) Cholesterol 140mg Sodium 1,160mg Carbohydrate 38g (Dietary Fiber 6g) Protein 41g % DAILY VALUE: Vitamin A 36% Vitamin C 26% Calcium 44% Iron 24% DIET EXCHANGES: 2 Starch 4 Medium-Fat Meat 2 Vegetable 4 Fat
Lighter Enchiladas: For 6 grams of fat and 485 calories per serving, substitute ground turkey breast for the ground beef use fat-free flour tortillas and reduced-fat sour cream and cheese.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Beef Enchiladas recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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