Easy Oven Enchiladas
Recipe from Betty Crocker

Grab your sombrero, and tote this made-for-a-crowd dish to your next potluck fiesta.



by 4  people


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Servings: 6
Prep Time: 20 mins
Total Time: 55 mins
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Ingredients
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    1   pound 
    lean (at least 80%) ground beef
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    1/2  cup 
    milk
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    2   cups 
    hot water
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    1   box 
    Hamburger Helper® cheesy enchilada
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    6   
    Old El Paso® flour tortillas for burritos (8 inch; from 11-ounces package)
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    1   jar 
    Old El Paso® salsa (any variety) (16 ounces)
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    1   cup 
    shredded Cheddar cheese (4 ounces)
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    3   tablespoons 
    milk

Directions
1.
Heat oven to 350 degrees F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup milk, hot water and contents of uncooked rice and sauce mix pouches (from Hamburger Helper box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 15 minutes, stirring occasionally, until rice is tender.
2.
Spoon 23 cup beef mixture on each tortilla. Roll up tortillas; place seam sides down and widthwise in ungreased 13x9-inch (3-quart) glass baking dish. Spread with salsa; sprinkle with cheese.
3.
Bake uncovered 15 to 20 minutes or until hot. In 1 cup glass measuring cup, stir 3 tablespoons milk and contents of topping mix pouch (from Hamburger Helper box) 30 seconds; drizzle over enchiladas.
Nutrition information
Per Serving: cal. (kcal) 540, Fat, total (g) 22, chol. (mg) 70, sat. fat (g) 9, carb. (g) 62, Trans fatty acid (g) 3, sugar (g) 8, pro. (g) 25, vit. A (IU) 972, sodium (mg) 1600, calcium (mg) 252, iron (mg) 4, Starch () 3, Other Carb () 1, Medium-Fat Meat () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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