Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

cheese enchiladas

jodywood1967 avatar
Recipe by
Jody Wood
@jodywood1967
Marysville, WA

These are Cafeteria enchiladas. Let me know what you think if you try them!

yield 8 serving(s)
method No-Cook or Other

Ingredients For cheese enchiladas

  • 1 1/2 lb
    lean ground beef
  • 1/2 c
    chopped onion
  • 2 tsp
    garlic powder
  • 1/2 tsp
    salt
  • 1/2 tsp
    pepper
  • 8 c
    beef broth
  • 2 can
    (14 1/2 oz.) whole canned tomatoes
  • 3 Tbsp
    chili powder
  • 1 Tbsp
    paprika, plus
  • 1 1/2 tsp
    paprika
  • 1 Tbsp
    ground cumin
  • 1/3 c
    cornstarch
  • 1/3 c
    water
  • ENCHILADAS:
  • 15-20
    corn tortillas
  • vegetable oil, enough to cover bottom of skillet
  • 6 c
    shredded cheddar cheese
  • 1 c
    chopped onion
  • 1 c
    shredded american cheese

How To Make cheese enchiladas

  • 1
    To make sauce, brown ground beef in a large saucepan or Dutch oven along with the onions, garlic powder, salt and pepper. Drain meat on paper towels. Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin. Mix well, breaking up tomatoes with a spoon. Bring to a boil. Reduce heat and simmer uncovered for one hour. In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add the cornstarch mixture to the chili sauce, stirring constantly. Continue cooking sauce for about 5 more minutes.
  • 2
    For enchiladas, heat oven to 350 degrees. Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking. Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels. In a large bowl, combine Cheddar cheese and onions. Mix well. Spoon 1/3 cup cheese mixture down the center of each warm tortilla. Roll up and place seam side down into two 11X7-inch baking dishes. Top enchiladas with chili sauce.Cover each dish with foil. Bake for 10 minutes or until hot. Remove foil. Sprinkle with american cheese and continue baking 2 minutes or until cheese melts.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT