Prep 15 mins
Cook 20 mins
Family favorite! Yummy enchilada dish BUT not your typical tomato/hamburger combination. Leftovers reheat well and it's freezer friendly. Feel free to switch out chicken for hamburger and cream of mushroom soup for cream of chicken soup. I know it sounds weird, but the sauce is really good and thickens while baking. I adjust the heat with the amount of chili powder and generally use 1 1/2 Tablespoons to 2 Tablespoons; whatever suits your taste.
- 1 -1 1⁄2 lb ground beef, cooked
- 3 (10 3/4 ounce) cans cream of mushroom soup
- 2 (10 3/4 ounce) cans water
- 1 -3 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sage
- 1 teaspoon cumin
- 1 dash red pepper flakes (optional)
- 1 dash cayenne pepper (optional)
- 2 cups shredded cheddar cheese, divided
- 8 -12 flour tortillas
- shredded lettuce
- black olives
- chopped tomato
- sour cream
- Preheat oven to 350.
- Brown ground beef, drain.
- Combine soup, water, chili, garlic powder, onion powder, sage, cumin, red pepper flakes, cayenne pepper. Stir in 1 C cheese.
- Stir over low heat until cheese is melted.
- Place about 1 C of sauce in 9x13 baking pan and swirl to cover bottom of pan.
- Place about a scant 1/2 C beef and 1/4 C sauce in middle of tortilla and roll up.
- Place seam side down and fill pan.
- Pour remaining sauce over tortillas.
- Bake 20 minutes until bubbly. I sometimes cover with foil while baking or if I have time, I baste the tortillas with the sauce a few times while baking.
- Sprinkle with remaining cheese and serve with your favorite garnish.
This turned out with mixed reviews. One family member didn't like it at all, one said, "I like your's better but ate two helpings", and 2 didn't comment just ate. Made for Fall PAC 2012.