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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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 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 |
Directions:
1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the 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 13-in. x 9-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, at 350° for 20-25 minutes or until heated through. Yield: 12 servings.
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