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Hamburger Enchiladas
Hamburger Enchiladas made with flour or corn tortillas loaded with seasoned ground beef, beans, and onions.
5
from 1 vote
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Course:
Main Dish
Cuisine:
American
Prep Time:
15
minutes
minutes
Cook Time:
33
minutes
minutes
Servings:
6
Calories:
518
kcal
Ingredients
3
Cups
Hamburger Base Mix
See Hamburger Base Recipe
1
Can
Kidney Bean
Rinced
1
8oz
Cream Cheese
Softened
2
Cans
Enchlada Sauce
Red
3
Cups
Cheese
Mexican Blend
1
Pkg
Flour Tortillas
10 inch works best
Garnish
Sour Cream
Salsa
Guacamole
Instructions
Heat oven to 350F and spay bottom of a 9x13 dish.
In frying pan, add Hamburger Base Recipe, kidney beans (rinsed and drained), and cream cheese and warm over medium heat to combine.
Pour ¾ of a can of Enchilada sauce into mixture and combine. Save extra enchilada sauce for later.
Fill tortilla with hamburger mixture and top with cheese. Roll up tortilla and with seam side down place in baking dish.
When you have made all the enchiladas, pour remainder 1 ¼ cans of enchilada sauce over top and rub to cover all the tortillas.
Top with remaining cheese.
Bake for 20-30 minutes or until cheese is melted.
Nutrition
Calories:
518
kcal
|
Carbohydrates:
2
g
|
Protein:
33
g
|
Fat:
42
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
137
mg
|
Sodium:
447
mg
|
Potassium:
348
mg
|
Fiber:
0.02
g
|
Sugar:
0.2
g
|
Vitamin A:
568
IU
|
Vitamin C:
0.002
mg
|
Calcium:
420
mg
|
Iron:
2
mg