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    You are in: Home / Mexican / Yummy Enchiladas Recipe
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    Yummy Enchiladas

    Yummy Enchiladas. Photo by LifeIsGood

    1/1 Photo of Yummy Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    MamaMeag's Note:

    I was trying to figure out a way to make enchiladas from scratch (without having to use sauce from a jar), that was both healthy and easy. I took a recipe that I found on here, and tweaked it to make it my own. My husband and kids loved this meal, and asked for it to be made more often. I hope you all enjoy this one as much as they did... The measurements are rough, so feel free to give and take where needed

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    Units: US | Metric

    For the Sauce


    1. 1
      Saute ground meat with onion and garlic (Begin work on the sauce).
    2. 2
      Over medium heat, melt butter, then add flour, stirring to combine (making a roue)
    3. 3
      Add milk, stirring quickly, until smooth (at this point, if it looks too runny, you can add more flour, and depending on how much sauce you want to have -- add more milk, too).
    4. 4
      Add Parmesan cheese, and stir until combined.
    5. 5
      Add Tomato Soup and salsa and stir together (should look kind of thick).
    6. 6
      Assemble enchiladas by first putting a layer of sauce down in an 8x8 or 9x13 glass dish (depending on how much you are making).
    7. 7
      Place a tortilla in the dish, and add meat mixture to the tortilla, with shredded cheese and roll.
    8. 8
      Continue until dish is full.
    9. 9
      Ladle sauce over the enchiladas, making sure to cover.
    10. 10
      Sprinkle a layer of cheese on top and put in 350 degree oven for 20 minutes, or until bubbly and heated all the way through.
    11. 11
      Other options -- Top with sour cream, and serve on a bed of lettuce.
    12. 12

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    Ratings & Reviews:

    • on September 26, 2009


      These were tasty and unique enchiladas. I loved all the healthy options and the unique sauce! I found some organic roasted red pepper and tomato soup in our local grocery store and used the better-tasting salsa found in the refrigerated section. I did opt for the black beans and corn and thought they were great additions. If you're looking for a healthy option for enchiladas, you should definitely give this recipe a try. ~Made for Fall Pick-A-Chef~

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2008


      I haven't tried this recipe yet but am looking forward to it! I am very impressed with the sauce recipe and think it will go well with Leftover Chicken Enchiladas as well as this one. Thanks for posting!!! UPDATE: So I finally tried it! YUM! The sauce was fantastic, my two year old licked her fork clean after asking for seconds! (I stuffed myself as well) :o)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Yummy Enchiladas

    Serving Size: 1 (284 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 486.7
    Calories from Fat 204
    Total Fat 22.7 g
    Saturated Fat 9.8 g
    Cholesterol 113.1 mg
    Sodium 1265.7 mg
    Total Carbohydrate 35.4 g
    Dietary Fiber 2.3 g
    Sugars 7.9 g
    Protein 37.0 g

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