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old el paso enchilada recipe Salsa Roja Pan
- Total Time: 60 minutes
- Yield: 4–6 servings (12 enchiladas) 1x
- Diet: General
Description
This easy Old El Paso enchilada recipe Salsa Roja Pan is a classic, family-pleasing dinner that delivers authentic taste with minimal effort. It’s quick to assemble, freezes well, and is perfect for busy weeknights.
Ingredients
- 1 can (19 oz) Old El Paso Enchilada Sauce (Salsa Roja)
- 12 count (6-inch) tortillas (corn or flour)
- 2 cups shredded cooked chicken OR 1 lb browned ground beef OR 1 can (15 oz) black beans, drained (cooked protein)
- 2 cups shredded cheese (Monterey Jack or cheddar)
- 0.5 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 Tbsp vegetable or olive oil
Instructions
- Prep Your Fillings: In a large skillet over medium heat, warm the oil (about 1 minute). Sauté chopped onion until softened (3-4 minutes), then add minced garlic and cook until fragrant (30 seconds). Stir in your cooked protein (shredded chicken, browned beef, or drained beans); ensure it is heated through (2-3 minutes).
- Assemble The Enchiladas: Preheat your oven to 375F (190C). Gently warm tortillas in the microwave for 15-20 seconds or on a dry skillet for 10-15 seconds per side; they should be pliable. Dip each warm tortilla in the Old El Paso enchilada sauce (Salsa Roja), ensuring both sides are coated but not dripping.
- Fill And Roll: Lay a sauced tortilla flat. Spoon about 0.25 cup (60g) of your prepared protein filling and a sprinkle of cheese down the center. Roll it tightly from one end to the other, making a neat cylinder. (If tearing, re-warm tortillas briefly).
- Layer In Pan: Place the rolled enchilada seam-side down in a lightly greased 9×13 inch baking dish. Continue with the remaining tortillas, arranging them snugly in rows. Pour any remaining Old El Paso enchilada sauce (Salsa Roja) evenly over the top, covering all the enchiladas.
- Bake To Perfection: Sprinkle the remaining shredded cheese over the sauced enchiladas. Bake for 20-25 minutes, or until the cheese is bubbly and golden at the edges, and the sauce is simmering.
- Garnish And Serve: Carefully remove the dish from the oven and let it rest for 5 minutes; this helps the enchiladas set. Top with fresh cilantro, a dollop of sour cream, or sliced avocado before serving. Enjoy this comforting family-friendly meal!
Notes
For spicier enchiladas, add a pinch of cayenne to the filling or use spicy green chiles. For a lighter version, opt for reduced-fat cheese, lean protein, and incorporate extra veggies like bell peppers or spinach. For kid-friendly meals, go easy on spices and serve with extra sour cream for dipping. Avoid overfilling tortillas, ensure tortillas are adequately coated in sauce to prevent dryness, and always lightly grease your baking dish to prevent sticking. For dietary goals: use low-carb tortillas for low-carb, nutritional yeast or plant-based cheese for dairy-free, and black beans, pinto beans, or seasoned lentils for plant-based.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 380 calories
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg
Keywords: easy dinner, weeknight, family meal, Old El Paso, enchiladas, chicken, beef, make-ahead, Mexican
