Rating: 4 stars
29 Ratings
  • 5 star values: 6
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Dawn Perry

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Credit: José Picayo

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Add the beef and cook, breaking it up with a spoon, until browned, 2 to 3 minutes. Mix in the beans and 1 cup of the Cheddar.

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  • Spread 1 cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the beef mixture in the tortillas and place the rolls seam-side down in the dish. Top with the remaining cup of enchilada sauce and cup of Cheddar. Bake until the Cheddar is brown in spots, 10 to 15 minutes.

  • Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Add the zucchini and ¼ teaspoon salt and cook, tossing occasionally, until tender and golden, 8 to 10 minutes. Top the enchiladas with the sour cream, salsa, and cilantro and serve with the zucchini.

Nutrition Facts

615 calories; fat 34g; saturated fat 15g; cholesterol 95mg; sodium 1415mg; protein 33g; carbohydrates 45g; sugars 6g; fiber 9g; iron 4mg; calcium 514mg.
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