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Absolutely The Best Enchiladas

recipe at a glance
Rating: 5/5
2 reviews
1 comment

ready in: 1-2 hrs
serves/makes:   36

recipe id: 46756
cook method: stovetop

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3 pounds ground beef
8 ounces cheddar cheese (grated)
8 ounces mozzarella cheese (grated)
8 ounces Velveeta cheese
1 can Ro-Tel tomatoes with green chilies
36 corn tortillas
2 cans chili (without beans)
1 onion (diced)
1 green bell pepper (diced)


garlic salt
ground cumin


Brown ground beef with green pepper and onion in a large skillet until done. Drain fat; add seasonings to your taste, stir and set aside.

In a large bowl, combine cheddar and mozzarella cheese and mix together real good; set aside.

In another skillet, on medium heat add half the chili and dilute it with a can of water; stir to dissolve chili. Place a single tortilla on top to soften it. Keep a large spatula under the tortilla to lift it out of the pan. Don't leave tortilla in skillet too long because it will fall apart.

Take tortilla out of skillet with the spatula and place it on a cookie sheet or baking pan. Place a tablespoon of the meat mixture on the tortilla, add some grated cheese and roll up.

Do this with each individual tortilla in the same way. You can make an extra pan with equal amounts and freeze for supper another night.

If the chili gets too watery, open up the remaining chili and add to the skillet and again dilute it with a little water.

After all the enchiladas are filled and rolled, melt the Velveeta cheese with the Ro-Tel tomatoes and green chilies (can be melted in the microwave).

Add more meat mixture, if there is any left, on top of the enchiladas in the pan, add more grated cheese and top each enchilada with a tablespoon or more of the Velveeta cheese mixture.

Place the pan of enchiladas in a 350 degree F oven for 15 to 20 minutes; serve.

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269 calories, 17 grams fat, 16 grams carbohydrates, 14 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
this was my made up recipe 40 years ago when I was in my early 20's and I called it absolutely the best enchiladas in texas..
I made it up and made detail instructions for others to try it...
I shared it with a couple of groups online and even had it on a homepage.

Guest at

REVIEW: 5 star recipe rating
I figured out what to do with the chili, basicly to just dip your tortillas in before putting in baking dish. Makes them very soft and easy to work with. After adding my left over meat mixture and tomatoe mixture on top I did spoon a bit of the chili in over the top as well. This recipe rocks!!It was absolutely delish my whole family loved and raved about it. Only suggestion would to be to cut back on the Velveeta a bit, using to much has a tendency to make thins to sweet. Thanks for sharing the recipe.

Guest at


This recipe sounds wonderful, but does not every say what to do with the hormel chili. If you spread on top after tortillas are made or to mix with the meat mixture?..

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