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Beef Enchiladas Recipe

100% would make again

Canned soups make the sauce in this spicy entree easy to prepare. "It's a good dish to feed a large group of people...or freeze half for a fuss-free supper later.—Rosemary Gonser, Clay Center, Kansas

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20 Servings
Prep: 25 min. Bake: 30 min.

Ingredients

2-1/2 pounds ground beef
2/3 cup chopped onion
2 cans (15 ounces each) enchilada sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
20 flour tortillas (8 inches), warmed
2-1/2 cups (10 ounces) shredded cheddar cheese
Additional shredded cheddar cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13-in. x 9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside.
Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months.
Cover and bake the remaining pan at 350° for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.
To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed. Yield: 2 pans (10 enchiladas each).

Beef Enchiladas published in Quick Cooking March/April 1999, p44

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Reviews for Beef Enchiladas (1)

Beef Enchiladas

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Reviewed on Nov. 13, 2008 by mom2499

I fund thid id hard to believe that it has 0 sodium content with the 2 cans od soup in the ingredience. I am on a sodium free diet and I know that the soups happen to be high in sodium. How come the nutritional values are so off?

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Beef Enchiladas Recipe

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Ingredients

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