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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Family favorite! Yummy enchilada dish BUT not your typical tomato/hamburger combination. Leftovers reheat well and it's freezer friendly. Feel free to switch out chicken for hamburger and cream of mushroom soup for cream of chicken soup. I know it sounds weird, but the sauce is really good and thickens while baking. I adjust the heat with the amount of chili powder and generally use 1 1/2 Tablespoons to 2 Tablespoons; whatever suits your taste. Ingredients:
1 -1 1/2 lb ground beef, cooked |
3 (10 3/4 ounce) cans cream of mushroom soup |
2 (10 3/4 ounce) cans water |
1 -3 tablespoon chili powder |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 teaspoon sage |
1 teaspoon cumin |
1 dash red pepper flakes (optional) |
1 dash cayenne pepper (optional) |
2 cups shredded cheddar cheese, divided |
8 -12 flour tortillas |
shredded lettuce |
black olives |
chopped tomato |
sour cream |
salsa |
Directions:
1. Preheat oven to 350.
2. Brown ground beef, drain.
3. Combine soup, water, chili, garlic powder, onion powder, sage, cumin, red pepper flakes, cayenne pepper. Stir in 1 C cheese.
4. Stir over low heat until cheese is melted.
5. Place about 1 C of sauce in 9x13 baking pan and swirl to cover bottom of pan.
6. Place about a scant 1/2 C beef and 1/4 C sauce in middle of tortilla and roll up.
7. Place seam side down and fill pan.
8. Pour remaining sauce over tortillas.
9. Bake 20 minutes until bubbly. I sometimes cover with foil while baking or if I have time, I baste the tortillas with the sauce a few times while baking.
10. Sprinkle with remaining cheese and serve with your favorite garnish.
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