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Santa Fe Enchiladas | Can't Stay Out of the Kitchen | these delicious #enchiladas have a #beef filling without beans. Then they're drenched in a cheesy #Velveeta sauce with #greenchilies & topped with more beef sauce. #Tex-Mex

Santa Fe Enchiladas

Teresa Ambra
Santa Fe Enchiladas are outrageously good! 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 that's excellent for week night suppers, company dinners, potlucks or Cinco de Mayo.
3.67 from 3 votes
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Beef Main Dish
Cuisine Tex-Mex
Servings 8
Calories 489 kcal

Equipment

  • 2 9x13" glass baking dishes
  • 1 large skillet
  • 1 hamburger chopper to cut meat down in small pieces while frying
  • 1 spatula
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 small sauce pan
  • aluminum foil

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.
  • Use a hamburger chopper to break meat down into tiny pieces while frying.
  • 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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 489kcalCarbohydrates: 44gProtein: 42gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 94mgSodium: 1791mgPotassium: 1105mgFiber: 5gSugar: 13gVitamin A: 1217IUVitamin C: 13mgCalcium: 432mgIron: 6mg
Keyword beef, casserole, cheese, enchiladas, ground beef, main dish, Tex Mex
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