Easy Enchiladas

Note:  This recipe makes two batches of enchiladas.  I usually bake one and freeze one for later use. (Which makes it nice for those busy days!)  See below.

bullet2  1/2 pounds ground beef or ground turkey
bullet1 medium onion, finely chopped
bullet2 cans (15 oz. each) enchilada sauce
bullet1 can cream of mushroom soup
bullet1 can tomato soup
bullet20 flour tortillas
bullet2  1/2 cups (10 oz.) shredded cheddar cheese
bulletIn a skillet, cook beef and onion until meat is no longer pink; drain.
bulletCombine enchilada sauce and soups; pour about 1 cup each into two ungreased 13x9 baking dishes.
bulletStir 1  1/2 cups sauce into beef mixture; set remaining sauce aside.
bulletSpoon 1/4 cupfuls beef mixture down the center of tortillas; top with 2 tbsp. cheese.
bulletRoll up tightly; place 10 tortillas seam side down in each dish.
bulletTop with remaining sauce.
bulletCover and bake at 350 degrees for 25 - 30 minutes.
bulletUncover and sprinkle with additional cheese.   Bake 5 minutes longer, until cheese is melted.

To use frozen enchiladas: Thaw in the refrigerator overnight.  When ready to cook, follow the last two steps above. 


From The Kitchen Of:  Shelley Totter  ~ Church of Christ, Frisco, TX

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