Creamy Beef Enchiladas Recipe
Creamy Beef Enchiladas Recipe photo by Taste of Home

Creamy Beef Enchiladas Recipe

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These American-style enchiladas are rich, creamy and loaded with cheese. Kids will like the texture and the fact that they have just a touch of south-of-the-border heat. Belinda Moran - Woodbury, Tennessee
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

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  • 1 cup chopped onion
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 can (4 ounces) chopped green chilies
  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 3 cans (10 ounces each) enchilada sauce, divided
  • 12 flour tortillas (8 inches), warmed

Nutritional Facts

1 enchilada equals 436 calories, 22 g fat (11 g saturated fat), 81 mg cholesterol, 1,012 mg sodium, 34 g carbohydrate, 2 g fiber, 27 g protein.

Directions

  1. Preheat oven to 350°. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through.
  2. Spread 1/4 cup enchilada sauce into each of two ungreased 13x9-in. baking dishes. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes.
  3. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes or until heated through. Yield: 12 servings.
Originally published as Creamy Beef Enchiladas in Simple & Delicious September/October 2009, p35

Nutritional Facts

1 enchilada equals 436 calories, 22 g fat (11 g saturated fat), 81 mg cholesterol, 1,012 mg sodium, 34 g carbohydrate, 2 g fiber, 27 g protein.

Reviews for Creamy Beef Enchiladas

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Oct. 24, 2014

"I need to use more enchilada sauce on the bottom because they stuck a little bit."

MY REVIEW
Reviewed Apr. 6, 2014

"Very good"

MY REVIEW
Reviewed Nov. 20, 2013

"Awesome! Guess next time I need to use more sauce on the bottom because they still stuck to the dish."

MY REVIEW
Reviewed May. 16, 2013

"I cut this recipe in half and I used 1 lb. of ground beef one time & another time I used 3 chicken breasts shredded. It tastes great both ways."

MY REVIEW
Reviewed Apr. 11, 2013

"I made these for my family last night. We thought that they were pretty good! We put mexican rice and sour cream on top. These reminded me of my favorite dish at my favorite restaurant. Thanks for the recipe!"

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