Easy Enchiladas

Recipe by Jenn_Chelle
READY IN: 50mins
SERVES: 5-7
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
  • 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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