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Prep Time
10 mins
Total Time
25 mins
Serves 4


1 tbsp
canola oil
15 mL
1/2 lb
extra lean ground beef
250 g
red pepper, chopped
1/2 cup
chopped onion
125 mL
1 tsp
5 mL
1/4 tsp
cayenne, optional
1 mL
2/3 cup
Tex-Mex Shredded Cheeses, divided
150 mL
1/3 cup
Sweet Onion Chipotle Barbeque Sauce, divided
75 mL
1/4 cup
fresh cilantro, chopped, divided
60 mL
large flour tortillas


Step 1

Preheat oven to 400°F (200°C). Grease an 8-in. (20 cm) baking dish. Heat oil in a large skillet over medium-high heat. Add beef, red pepper, onion, cumin and cayenne, if using, and cook, using a fork to break up meat, until meat is no longer pink and vegetables are tender, about 5 min. Drain any liquid then stir in 1/2 cup (125 mL) cheese, half the chipotle sauce and 3 tbsp (45 mL) cilantro.

Step 2

Evenly scoop mixture into centre of each tortilla. Fold sides over filling, then roll to enclose filling completely. Place enchiladas, seam side down, in prepared baking dish. Spread remaining chipotle sauce overtop and sprinkle with remaining cheese. Bake on middle rack of oven until cheese is melted and bubbly, about 10 min. Garnish with remaining cilantro.


To turn up the heat, add a pinch of cayenne pepper.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1 enchilada
19 g
Saturated Fat:
6 g
44 g
3 g
55 mg
810 mg
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