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Beef Enchilada Bake

Beef Enchilada Bake is rated 4.090909090909091 out of 5 by 22.
Prep Time
20
min.
Total Time
45
min.
Servings

6 servings, 3/4 cup each

Tortillas are layered, not rolled, in a casserole of ground beef, VELVEETA and tomatoes. That's the trick to an enchilada dish with a 20-minute prep time.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Brown meat in large skillet; drain. Stir in soup and 1 cup VELVEETA.
  • Spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup tomatoes. Repeat layers. Top with remaining meat mixture, tomatoes and VELVEETA; cover.
  • Bake 25 min. or until heated through.
Ro*Tel is a product of ConAgra Foods, Inc.

Cheesy Chicken Enchiladas

Prepare as directed, substituting 2 cups chopped cooked chicken for the browned ground beef.

Make Ahead

Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 350°F for 30 min. or until heated through.

Variation

For a milder flavor, drain the tomatoes before using as directed. Or, prepare using RO*TEL Mild Diced Tomatoes & Green Chilies.

Servings

  • 6 servings, 3/4 cup each

Nutritional Information

Serving Size 6 servings, 3/4 cup each
AMOUNT PER SERVING
Calories 290
Total fat 13g
Saturated fat 6g
Cholesterol 70mg
Sodium 840mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 4g
Protein 22g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Very yummy and moist (not dry at all)! Very yummy and moist (not dry at all)! I substituted ground chicken instead of the ground beef. I did add a little enchilada seasoning to the chicken but not much. I also added a total of one can of black beans to the recipe using the same layering method. Some of the reviews said the dish was spicy so I used the Rotel Mild Diced Tomatoes and Green Chilies. It was perfect and I will be keeping this recipe!
Date published: 2014-06-10
Rated 5 out of 5 by from Ok, so when I read other reviews stating that their hard to please family liked it, I was still... Ok, so when I read other reviews stating that their hard to please family liked it, I was still skeptical. They couldn't be as hard to please as my family! But I made this and every one of them loved it! My husband, who doesn't like anything hardly, said he loved it! I added some chili powder and chopped up an onion, but it was truly delicious and easy to make. I highly recommend this recipe!
Date published: 2015-01-23
Rated 1 out of 5 by from I thought this was just okay but neither my husband or my children would eat this. I thought this was just okay but neither my husband or my children would eat this. I ended up having to make something else. This did not taste like enchiladas and the flavor combination with the cream of chicken soup was not good. The only good thing I can say is that I liked the casserole style for the enchiladas so I will make regular tasting enchiladas into a casserole.
Date published: 2012-10-16
Rated 4 out of 5 by from I made it for my husband and myself and he went crazy for it. I made it for my husband and myself and he went crazy for it. So I decided when having a group of 8 I would try it again. There was nothing left and all asked for my recipe. I am having a large family gathering this week-end and I have decided that it is time the picky eaters to be served the same thing as everyone else. So wish me luck.
Date published: 2015-07-06
Rated 5 out of 5 by from My Family loved this recipe. My Family loved this recipe. It had a little spice from the rotel, just make sure you get the original or mild to keep the heat in check if you have children. I also cut back on the amount of velvetta and only used about 4-5 oz. melted into the beef/rotel mixture. It was still creamy just with less calories.
Date published: 2012-04-03
Rated 5 out of 5 by from This recipe is definitely a keeper. This recipe is definitely a keeper. It is very simple and delicious. It is also a dish that can be prepared 24 hours in advance, when ready to serve pop in the oven , 25 minutes later the dish is ready . Great for potluck. Serve with a vegetable and you will have a great meal with not any left overs.
Date published: 2012-10-15
Rated 4 out of 5 by from My 18 year old brother loved this recipe and asked me to make it again. My 18 year old brother loved this recipe and asked me to make it again. He's not easy to please so this was good to hear. Next time I would double it as everyone wanted more and use less of the tomatoes and green chilies as the whole family commented that it was a bit hot.
Date published: 2012-04-15
Rated 5 out of 5 by from This was sooo yummy. This was sooo yummy. I used Mexican Velveeta and Cream of Chicken and Mushroom Soup, as thats what I had on hand. The Meat and Cheese mixture was wonderful by itself. Made it for a Church function and it was gone before anyting else was!! Cant wait to make again.
Date published: 2013-03-10
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