BEEF AND ZUCCHINI ENCHILADAS
Much as we like meat, enchiladas can't make it on beef alone. That's why we stuffed these with zucchini and onions, cream cheese and key spices.
Provided by My Food and Family
Categories Home
Number Of Ingredients 24
Steps:
- Heat oven to 450°. Combine beef, zucchini onion and garlic in a large skillet over medium heat. Cook for 5 minutes, breaking apart meat. Add chili powder, paprika, pepper, cumin and oregano. Mix well and continue to cook until meat has browned and most of the liquid has evaporated. Add cream cheese and melt in. Continue to cook until mixture has thickened.
- Add all ingredients for enchilada sauce to a medium saucepan. Mix well and bring to a boil. Simmer for 5 minutes.
- Heat a skillet for tortillas over medium-high heat. Add about ½ teaspoon of oil and heat 1 tortilla on each side until lightly browned. Continue cooking tortillas until are cooked. Spoon beef filling evenly between corn tortillas. Roll and place seam side down in a greased casserole dish. Spoon over enchilada sauce and sprinkle on cheese. Bake at 450° for about 10 minutes, or until cheese is melted.
- Garnish with fresh cilantro, cheese and green onions before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
