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

Creamy Beef Enchiladas Recipe

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4.5 24
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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 lean ground beef (90% lean)
  • 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, 1012 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

Reviews for Creamy Beef Enchiladas

AVERAGE RATING
(22)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (8)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed May. 21, 2016

"So good!"

MY REVIEW
Reviewed May. 18, 2016

"This dish was very good! I halved the recipe and used corn tortillas instead, which gave the enchiladas alot of flavor and used more enchilada sauce on the bottom and over the top. We garnished them with shredded lettuce, sour cream and diced jalapeno. Simple to make, too! Will definitely make again!"

MY REVIEW
Reviewed Aug. 23, 2015

"Read reviews and added more spices. Delicious!"

MY REVIEW
Reviewed Jun. 2, 2015

"Flavors are good, but the dish was somewhat one-note and a big mush. Needed some spiciness."

MY REVIEW
Reviewed Oct. 24, 2014

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

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