Enchiladas "Beef Or Chicken"
Creamy and flavorful beef or chicken enchiladas with a cheesy sauce, topped with salsa and Ro-Tel tomatoes, perfect for a hearty family meal or casual gathering.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Spray a 13 x 9 x 2 inch dish with cooking spray.
- In a bowl, mix nacho cheese soup, milk, salsa, Ro-Tel tomatoes, and chili powder to make the sauce.
- Combine cooked meat with some of the sauce.
- Spoon the meat mixture onto each flour tortilla and roll up.
- Place the rolled tortillas seam-side down in the prepared dish.
- Pour the remaining sauce over the assembled enchiladas.
- Bake in the preheated oven for about 30 minutes, until bubbly and heated through.
Tips & Substitutions
For a creamier sauce, consider adding a dollop of sour cream or a sprinkle of shredded cheese to the sauce mixture. You can substitute the cooked meat with shredded rotisserie chicken for a quicker option. If you're looking for a vegetarian twist, try using refried beans or sautéed vegetables instead. Pairing the dish with Mexican Cheese Wedges(Makes 2 Cups) can enhance your meal.
Serving Suggestions
Serve the enchiladas with a side of fresh guacamole and tortilla chips for a delightful crunch. A light Mexican salad with lime vinaigrette pairs beautifully with this dish. For a complete meal, consider serving alongside Creamy Black Bean Soup to add a hearty element to your dinner.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave them, but they may lose some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas "Beef Or Chicken" contains roughly 249 calories, with 24g protein, 32g carbohydrates, and 5g fat. It is an excellent source of protein (47% of the Daily Value), iron (44% of the Daily Value), and dietary fiber (43% of the Daily Value), and a good source of vitamin A and calcium. At about 249 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator before baking. When ready to serve, simply pour the sauce on top and bake as directed. This makes it a convenient option for busy weeknights.
What can I use instead of nacho cheese soup?
If you don't have nacho cheese soup, you can use a cheese sauce or a homemade cheese mixture made with cream cheese, shredded cheese, and milk. This will give a similar creamy texture and cheesy flavor to your enchiladas.
Can I freeze the enchiladas?
Yes, these enchiladas freeze well. Assemble them without baking, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).