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Active Time : 20 Minutes
Total Time : 50 Minutes
Serves : 12


  • 2 29 ounce can tomato sauce (29 ounce)
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons dried oregano leaves
  • 1 pound lean ground beef
  • 1 cup chopped yellow onion
  • 3 cups shredded mild Cheddar cheese
  • 12 6-inch corn tortillas (6-inch) warmed


In large bowl, combine tomato sauce, chili powder, cumin and oregano leaves. Place ½ cup enchilada sauce in bottom of a 13x9-inch baking dish. Set aside.

In large skillet, cook and crumble beef and onions until no longer pink; drain. Add 1 cup enchilada sauce and 1½ cups cheese to beef. Divide among warmed tortillas and roll up; place seam-side-down in baking dish.

Pour remaining sauce over tortillas; top with remaining cheese. Bake in a preheated 375°F oven 30 minutes or until cheese is melted and bubbly.