{"id":10534,"date":"2026-07-03T18:52:13","date_gmt":"2026-07-03T18:52:13","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10534"},"modified":"2026-07-03T18:52:18","modified_gmt":"2026-07-03T18:52:18","slug":"firehouse-enchiladas","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/firehouse-enchiladas\/","title":{"rendered":"Firehouse Enchiladas"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Firehouse Enchiladas<\/span><\/h2>\n
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Our take on this popular Mexican dish certainly does not disappoint. Packed with protein and easy to make, this recipe is the perfect dinner solution.<\/span><\/div>\n
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Prep Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Additional Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>EatingWell Test Kitchen (Originally appeared: Diabetic Living Magazine)<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • 3-quart rectangular baking dish<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • \u00bd<\/span> cup (1 medium)<\/span> chopped onion<\/span><\/li>
    • 1<\/span> Tbsp<\/span> olive oil<\/span><\/li>
    • 1<\/span> Tbsp<\/span> all-purpose flour<\/span><\/li>
    • 2<\/span> tsp<\/span> chili powder<\/span><\/li>
    • 1<\/span> tsp<\/span> ground cumin<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> salt<\/span><\/li>
    • 2<\/span> (8oz) cans <\/span> no-salt-added tomato sauce<\/span><\/li>
    • \u00be<\/span> cup<\/span> water<\/span><\/li>
    • 1\u00bd<\/span> lb<\/span> 95% lean ground beef<\/span><\/li>
    • 3<\/span> oz<\/span> reduced-fat Monterey Jack cheese<\/span> shredded (\u00be cup)<\/span><\/li>
    • 1 <\/span> (4oz) can<\/span> diced green chile peppers<\/span> undrained<\/span><\/li>
    • 12 <\/span> 6-inch<\/span> corn tortillas<\/span><\/li>
    • Bottled hot pepper sauce<\/span><\/li>
    • \u00bc<\/span> cup (2 green onions)<\/span> thinly sliced green onions<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Preheat oven to 375\u2109. For sauce, in a medium saucepan cook onion in hot oil over medium heat about 3 minutes or until tender. Stir in flour, chili powder, cumin and salt. Cook and stir 1 minute. Stir in tomato sauce and the water. Cook and stir until thickened and bubbly; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat.<\/span><\/div><\/li>
      • Meanwhile, in a large skillet cook ground beef until meat is brown, using a wooden spoon to break up meat as it cooks. Drain well; return meat to skillet. Stir in \u00bd cup of the sauce, \u00bc cup of the shredded cheese, and the chile peppers.<\/span><\/div><\/li>
      • Spoon \u00bd cup of the sauce into the bottom of a 3-quart rectangular baking dish; set aside. Wrap tortillas in microwave-safe paper towels. Microwave on 100% power (high) for 1 minute. Working one at a time, spoon about \u00bc cup of the meat mixture onto each tortilla; roll up. Place filled tortillas, seam sides down, in the prepared baking dish. Stir any remaining meat mixture into the remaining sauce. Spoon sauce evenly over tortilla rolls in baking dish. Sprinkle with the remaining \u00bd cup cheese.<\/span><\/div><\/li>
      • Bake, uncovered, about 20 minutes or until bubbly. Drizzle with hot pepper sauce and sprinkle with green onions before serving.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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