Total Time
Prep 10 mins
Cook 40 mins

Not authentic by any means, but my husband and I both love them! This is adapted from Southern Living's Quick and Easy Weeknight favorites with a few variations that I add.

Ingredients Nutrition

  • 1 12 lbs ground beef
  • 2 (8 ounce) cans enchilada sauce (I sometimes use 3)
  • 1 (8 ounce) can condensed tomato soup
  • 1 medium onion, diced
  • chili powder (to taste)
  • 8 tortillas (# depends on how many tortillas you want)
  • 1 (16 ounce) package Mexican blend cheese


  1. Brown the ground beef.
  2. Add onions.
  3. When completely cooked, drain oil and place in a large bowl.
  4. Add enchilada sauce and tomato soup.
  5. Add chili powder. This is pretty much to taste.
  6. Mix really well.
  7. Spray large pan with cooking spray.
  8. Add about 1 cup of meat mixture into each tortilla. Top with cheese before rolling tortilla.
  9. Place in pan and repeat.
  10. After you've rolled each tortilla, top the enchiladas with remaining meat mixture (this is where the extra enchilada sauce comes in).
  11. Place in preheated oven (@ 450) for 25-30 minutes. When times has five minutes left, add remaining cheese.
  12. Once the five minutes are up, serve with sour cream and sliced olives on top and a side of spanish rice.


Most Helpful

Very good enchiladas. I used cheddar cheese and gouda. Thanks Jenn :) Made for All you can cook buffet

Boomette March 19, 2012

These were tasty! I made exactly as directed, but added a chopped habanero to the meat mixture. I wondered if such a high temperature as needed, but it really made the bottom of the tortillas nice and crispy -- they were really good. One thing I was a little confused on was where to use the cheese -- I saw where near the end it said to use the remaining cheese to sprinkle over the top -- but nowhere does it say where the cheese goes besides there. So, I just sprinkled some on top of the meat mixture before I rolled each of them up. Thanks for posting these tasty enchiladas! Made for Pick-A-Chef Fall 2009.

Shelby Jo September 16, 2009

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