Creamy En-CHI-ladas!!! (in my best spanish accent)

(Not my photo, mine didn’t last long enough to snap)

Ingredients:

  • 1 pound ground beef
  • 1 can cream of chicken soup
  • 1 packet of taco seasoning (homemade recipe, coming soon)
  • 1 cup (8 ounces) sour cream
  • 2 cups shredded cheddar cheese
  • 1 can enchilada sauce (2 cans if you like it very saucy)
  • 10 flour tortillas

Directions

  • Brown beef, until fully cooked.
  • Pour about 1/4 cup of enchilada sauce in the bottom of 9×13 to cover entire bottom.
  • In mixing bowl, combing ground beef, can of cream of chicken soup, sour cream, taco seasoning, and 1 cup of shredded cheese.  Mix well.
  • Fill each tortilla shell with beef mixture, roll up, place seam side down into baking dish.
  • Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, covered, at 350° for 25 minutes, uncover and bake for 10 additional minutes. or until heated through.

These were a HUGE hit with my whole family.  I made them and they were gone, G-O-N-E Gone! My little one even ate it up.  I am a picky eater, but you could definitely “spruce” these up a bit.  You could add onions to the ground beef for extra flavor. You could also throw in some chopped green chilis for a little extra kick and some color too.   I’m afraid of color, so I omit. Please don’t judge : )

You can easily double this recipe.  With the second batch, don’t bake.  Wrap it up tightly in your tin foil dish, cover tightly with foil, and toss into the freezer.  Be sure to label it so you know what it is.  Pop it straight from the freezer into your oven and done.

Try it, you’ll love it.  Leave a comment if you do, and tell me what you think.

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Comments

  1. Julianna Marcus says:

    We are trying these out tonight!

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