Easy Enchiladas

"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."
 
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photo by Shelby Jo photo by Shelby Jo
photo by Shelby Jo
Ready In:
50mins
Ingredients:
7
Serves:
5-7
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ingredients

  • 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
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directions

  • 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.

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Reviews

  1. Very good enchiladas. I used cheddar cheese and gouda. Thanks Jenn :) Made for All you can cook buffet
     
  2. 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.
     
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