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Beef Enchiladas Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:20 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 20 servings

Ingredients

  • 2-1/2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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

Nutritional Facts

1 serving (1 each) equals 319 calories, 13 g fat (6 g saturated fat), 43 mg cholesterol, 620 mg sodium, 31 g carbohydrate, 1 g fiber, 18 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed. Yield: 2 pans (10 enchiladas each).
Originally published as Beef Enchiladas in Quick Cooking March/April 1999, p44

Nutritional Facts

1 serving (1 each) equals 319 calories, 13 g fat (6 g saturated fat), 43 mg cholesterol, 620 mg sodium, 31 g carbohydrate, 1 g fiber, 18 g protein.

Reviews for Beef Enchiladas

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 22, 2013

Very simple, tasty comfort food. Even my five year old liked it.

MY REVIEW
Reviewed Dec. 12, 2011

I didn't particularly like these enchiladas. The mushroom soup made the red sauce sort of creamy. I prefer either creamy chicken enchiladas or beef enchiladas with straight red sauce, not a hybrid. Just my opinion. They were easy but I threw out more than half the leftovers.

MY REVIEW
Reviewed Aug. 15, 2011

My family enjoyed this recipe. Very Good

MY REVIEW
Reviewed May. 5, 2011

These are a really good no-fuss enchilada. Easy to make, kid friendly, and they freeze really well.

MY REVIEW
Reviewed Feb. 20, 2011

My family really enjoyed these, Very easy to make. I have 3 boys so made all 20 and they ate them all!!!

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