ENCHILADAS EL PASO

Enchiladas El Paso image

These enchiladas have more of a spaghetti sauce-tomato taste than typical Southwestern dishes. Loraine Meyer of Bend, Oregon relates, "I found this recipe many years ago and it quickly became a family favorite. It is even better when it is prepared one day and served the next."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 pound lean ground beef (90% lean)
1/2 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (6 ounces) tomato paste
1/2 cup water
3 teaspoons chili powder
1-1/4 teaspoons salt
1/4 teaspoon pepper
10 flour tortillas (8 inches), warmed
2 cups shredded cheddar cheese

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, water, chili powder, salt and pepper. , Spoon about 1/3 cup meat sauce down the center of each tortilla. Top each with 2 tablespoons cheese. Roll up and place seam side down in an ungreased 13x9-in. baking dish. Top with the remaining meat sauce and cheese. , Cover and refrigerate overnight. Or cover and bake at 375° for 25 minutes. Uncover; bake 3-5 minutes longer or until heated through., To use refrigerated enchiladas: Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts : Calories 283 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 799mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges