Preheat oven to 350 degrees. Lightly grease two 1-1/2-quart each rectangular baking dishes; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
It's enchilada night and we cannot wait to make these baked beef enchiladas.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12-oz.) pkg. fully cooked taco-flavored beef crumbles | ||
| 1 (10-oz.) can Hy-Vee mild green chile enchilada sauce, divided | ||
| 1 (15-oz.) can Hy-Vee no-salt-added black beans, drained and rinsed | ||
| 1 (11-oz.) can Hy-Vee jalapeno corn, drained and rinsed | ||
| 1 (8-oz.) pkg. Hy-Vee shredded sharp Cheddar cheese, divided | ||
| 16 (5-inch each) yellow corn tortillas | ||
| Desired garnishes, such as: chopped tomato, avocado, and/or cilantro |
Things To Grab
- 2 (1-1/2-quart each) rectangular baking dishes
- Hy-Vee nonstick cooking spray
- Medium bowl
- Paper towels
Directions
Combine beef crumbles, half of enchilada sauce, black beans, corn, and 1 cup cheese in a medium bowl. Wrap tortillas in damp paper towels and microwave on HIGH for 30 seconds. Spoon 1/4 cup meat mixture on each tortilla and roll up. Place filled tortillas, seam sides down, in prepared baking dishes. Spoon extra meat mixture along sides of dishes.
Pour remaining enchilada sauce over top of casseroles; sprinkle remaining 1 cup cheese on top. Bake, covered, for 30 minutes or until heated through. Garnish with chopped tomato, avocado and/or cilantro, if desired.
Nutrition facts
Servings
370 Calories per serving
2 enchiladas
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 35mg
- Sodium: 610mg
- Total Carbohydrates: 41g
- Protein: 19g
Daily Values
0%
Iron 10%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Hy-Vee Seasons January 2020