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.
- 1 1⁄2 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
- Brown the ground beef.
- Add onions.
- When completely cooked, drain oil and place in a large bowl.
- Add enchilada sauce and tomato soup.
- Add chili powder. This is pretty much to taste.
- Mix really well.
- Spray large pan with cooking spray.
- Add about 1 cup of meat mixture into each tortilla. Top with cheese before rolling tortilla.
- Place in pan and repeat.
- After you've rolled each tortilla, top the enchiladas with remaining meat mixture (this is where the extra enchilada sauce comes in).
- Place in preheated oven (@ 450) for 25-30 minutes. When times has five minutes left, add remaining cheese.
- Once the five minutes are up, serve with sour cream and sliced olives on top and a side of spanish rice.
Very good enchiladas. I used cheddar cheese and gouda. Thanks Jenn :) Made for All you can cook buffet
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.