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Enchiladas Sabrosas

Enchiladas Sabrosas Enchiladas Sabrosas Enchiladas Sabrosas

Bring some Mexican fever into your kitchen with this dish that will make your tastebuds have a fiesta!













Trans-fat Free, Low Carb


2 pounds ground beef
or other ground meet
1 medium onions
½ each green bell peppers
5 each garlic cloves
1 bunch cilantro
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon cumin
or more to taste
½ cup wine
or sherry
¾ cups black olives
1 ½ cup enchilada sauce
½ cup tomato sauce
12 each corn tortillas (6-inch)
½ pound monterey jack cheese
½ cup sour cream
1 x vegetable oil


Chop onion and garlic; place them in a frying pan with the ground meats. Sauté them without adding fat. When meat is brown, add the chopped green pepper and most of the cilantro leaves and cook for another minute or two (until green pepper is cooked bright green). Drain well, then add several tablespoons of the enchilada sauce and cook for a few minutes onger. Set aside.

Make the sauce: Into a saucepan, pour the remaining enchilada sauce (from the can). Add the can of tomato sauce. Add the wine or sherry, cumin, salt, red pepper, and cook for 10 to 30 minutes (depending on how compulsive you are). The flavor should be smooth (not gritty) and spicy.

Collect together everything that you will need for assembling the enchiladas. Grate the cheese onto wax paper. Have the olives handy (you'll be cutting them in half). Lightly oil the baking dish .

The frying pan from which you drained the meat mixture still has some of its grease left in it. Take 4 tortillas from their package, separate them from each other, then one-by-one, slide them over the frying pan surface on each side, to moisten them slightly with the grease. That done, stack them in the frying pan and heat them until they are soft and pliable.

The final assembly requires a bit of manual dexterity and speed: Take the tortillas, and place them (bumpy side out) in the oven dish, curved into a "U" shape, each right next to its neighbor. (At this point, start heating your next 4 tortillas in the frying pan.

Place a small handful of cheese into the U of each tortilla, followed by an appropriate amount of meat mixture, and finally several olive halves. Then curl one end of the tortilla around to tuck into the opposite end, and carefully rotate it to conceal the seam. Each tortilla should be filled firmly (not too loosely) but not overflowing the ends.

Once all the filling is used up and the enchiladas are now filled tortillas, pour the sauce over the top, helping it run into all the crevices. Sprinkle lightly with remaining cilantro leaves. Cover with aluminum foil and bake for 20 to 30 minutes, just until the tortillas are soft and the sauce is slightly bubbly. Let sit for 5 minutes, then serve, topped with a dollop of sour cream. If you fail to drain the meat well enough, the enchiladas will be greasy. If over-baked, it tastes all right, but the tortillas lose their texture. In general, however, the recipe is quite forgiving in its proportions.

Feel free to adjust the seasoning to your own tolerance for hot spice. You can assemble this recipe at least 3 hours before baking to give the flavors a chance to blend. Left refrigerated for a day, the seasoning is even less aggressive. Served with a salad (and some Mexican beer), it's a complete meal.


* not incl. in nutrient facts

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These are the best enchiladas ever and have become my prized "secret" recipe. Following the recipe exactly will yield the best results. Do not omit the olives the cilantro or the wine. I use dry sherry. The original poster of this recipe on USENET was Karen Kerschen of UCAL Berkeley 1986. It is widely available on many recipe compilation sites without attribution.

over 9 years ago

Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 58761% of calories from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 172mg 57%
Sodium 639mg 27%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 95g
Vitamin A 18% Vitamin C 25%
Calcium 37% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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