Santa Fe Enchiladas
This amazing enchilada recipe is filled with a tasty beef mixture then covered with a green chili-Velveeta cheese sauce and additional beef mixture. It's a great Tex-Mex recipe.
Ingredients
- 2 lbs. 93-96% lean ground beef
- 1 medium onion chopped
- 12 oz. can tomato paste
- 1 cup water
- 1 pkg. taco seasoning or use Homemade Taco Seasoning
- 14 flour tortillas
- 7 oz. can green chilies chopped, I used a 4-oz. can hot green chilies and one 4-oz. can mild green chilies
- 16 oz. velveeta cheese cubed
Instructions
- Fry beef and onion in skillet until beef is no longer pink.
- Drain.
- Add tomato paste, water and taco seasoning.
- Heat through.
- Melt Velveeta in small saucepan on very low heat on top of stove.
- Add diced chilies to Velveeta and stir in.
- Place a couple of heaping tablespoonfuls of meat mixture on edge of tortillas and roll up.
- Place in two greased 9x13” dishes seam side down.
- Cover enchiladas with Velveeta mixture.
- Spoon remaining meat mixture down center of enchiladas in each baking dish.
- Bake about 20-30 minutes, covered with foil, at 350° or until bubbly.
Notes
NOTE: You will have to cover these enchiladas for the duration of the cooking time. Otherwise the cheese will burn.
NOTE: Don’t melt the cheese at a higher temperature or it will scorch.
NOTE: You can substitute cheddar cheese for the Velveeta. You may have to add a little butter and milk (1/4 cup each) to get the same consistency.
Recipe adapted from Taste of Home.
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