Total Time
Prep 20 mins
Cook 20 mins

Picked this recipe up from a co-worker many years ago. She brought it to one of the office carry-ins & it was a big hit. Everyone asked for the recipe! My family loved it just as much & I'm often asked to prepare them to bring to family gatherings. Easy & delicious. Don't let the cream of mushroom soup put anyone off. Unless you know its there, you won't know its there. :)

Ingredients Nutrition


  1. Preheat oven to 350.
  2. brown ground beef & drain excess fat.
  3. mix taco seasoning into meat according to package directions.
  4. in a separate pan, combine & warm soup, sour cream, & rotels.
  5. Stir 2/3 of soup mixture into meat (consistency should be creamy without being runny).
  6. fill tortilla's with beef mixture & roll enchilada style (both ends closed).
  7. pour remaining soup mixture over enchiladas.
  8. spread shredded cheese over all.
  9. bake 20 minute to warm enchiladas thru & to melt cheese.