Microwave Beef Cheese Enchiladas Recipes

MICROWAVE BEEF ENCHILADAS

Microwave Beef Enchiladas image

Make and share this Microwave Beef Enchiladas recipe from Food.com.

Provided by children from A to Z

Categories Microwave

Time 33m

Yield 4-5 serving(s)

Number Of Ingredients 15

Ingredients

1 lb ground beef
1 medium onion, chopped
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
8 nine inch flour tortillas
1 (15 ounce) can tomato sauce
1/3 cup water
1/3 cup chopped green pepper
1 garlic clove, minced
1 1/2-2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin

Steps:

Crumble ground beef into 2 quart casserole; add onion. Cover loosley and microwave on high 3 min.; stir.
Cover and microwave until meat is firm, 2-3mins. Stir to break up meat; drain.
Stir in cheese, sour cream, parsley, salt and pepper. Cover and reserve.
Wrap 4 tortillas in damp cloth and microwave on high until softened, about 45 sec. Keep tortillas covered while working with the filling.
Spoon about 1/3 cup filling in center of tortilla. Fold up.
Place seam side down in oblong baking dish.
Repeat with remaining tortillas.
Prepare enchilada sauce.
Enchilada Sauce:.
Mix all ingredients, cover tightly and microwave on high to boiling, 4-6 min.; stir.
Pour sauce over tortillas. Cover loosley and microwave on high until filling is hot, 7-9 minute.
Garnish with shredded cheese. Enjoy!

Nutrition Facts : Calories 660.8, Fat 37.6, SaturatedFat 17.6, Cholesterol 119.4, Sodium 1802.8, Carbohydrate 44.8, Fiber 4.6, Sugar 7.5, Protein 36

GARLIC BEEF ENCHILADAS

Garlic Beef Enchiladas image

Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. -Jennifer Standridge, Dallas, Georgia

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 5 servings.

Number Of Ingredients 21

Ingredients

1 pound ground beef
1 medium onion, chopped
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon rubbed sage
1 can (14-1/2 ounces) stewed tomatoes, cut up
1/3 cup butter
4 to 6 garlic cloves, minced
1/2 cup all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (15 ounces) tomato sauce
1 to 2 tablespoons chili powder
1 to 2 teaspoons ground cumin
1 to 2 teaspoons rubbed sage
1/2 teaspoon salt
10 flour tortillas (6 inches), warmed
2 cups shredded Colby-Monterey Jack cheese, divided
Optional toppings: Halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers, chopped or sliced red onion and cubed avocado

Steps:

Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking meat into crumbles; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in tomato sauce and seasonings; heat through. , Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce. , Bake, covered, until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Serve with toppings as desired.

Nutrition Facts : Calories 751 calories, Fat 43g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 2536mg sodium, Carbohydrate 56g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.

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